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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. 
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