Food Articles

Epicurious

Ricotta, Watch Out

March 20, 2013

You've probably seen it on restaurant menus before, or done the whole fresh ricotta on crostini thing at home. I know I have. I love it. It's even motivated me to make my own ricotta, and tell everyone (and their mother), about how I've made homemade cheese before. But, let's be real. Seems a lot of people are avoiding dairy these days. (I'm not, still eating too much of it.) Pretend for a second I was. The problem I think many non-dairy eaters find is finding a delicious replacement for things like yogurt and cheese. Not that it's the same, but when I get sick of yogurt I replace it with chia pudding or a blended frozen banana and avocado. When it comes to cheese, I've found the ideal ricotta doppleganger. It's essentially cashew cheese with a touch of basil. It's a new product by the folk behind The Regal Vegan called Basilicotta. My favorite way to eat it? On whole wheat toast with sliced avocados. Yum.

Read entire article on Epicurious
« Previous Article Next Article »

More From Food Articles

  • Favorite Doughnut Shops Around the United States
  • Portland, ME: The Healthier Side of Duckfat
  • Sugar Rush: The Kam Hing Coffee Shop Now Does Green Tea Cakes
  • Write a Story/Review about this topic

    Post a Comment

     

    Best of Luxury

    Finding the best in luxury can be a daunting task, which is why we've taken it on for you.
    View All Best of Luxury
    THINGS WE LIKE