Vegan Cauliflower Ricotta + Ricotta Pea Toasts with Walnuts & Mint // a peek into the Cooking Circle

nutritional yeast

🥗Healthier: brewer's yeast

💰Cheaper: ground flaxseed

Ground flaxseed can provide a similar nutty flavor and is often more affordable.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Sunflower seeds are a budget-friendly alternative that still offers a creamy texture.

Soak cashews in hot water for at least 15 minutes or up to a few hours.

Boil well-salted water in a pot.

Trim off the leaves of the small head of cauliflower and break it down into florets.

Transfer the cauliflower florets to the boiling water and cook for about 10 to 15 minutes until cooked through but not mushy.

While the cauliflower is boiling, prepare the other ingredients in a food processor.

Drain the soaked cashews and add them to the food processor.

Zest the whole lemon into the food processor using a microplane grater.

Juice the lemon, starting with 1 tablespoon and adding more if needed.

Add nutritional yeast and white miso to the food processor.

Add olive oil to the mixture for richness.

Once the cauliflower is cooked, strain it using a slotted spoon or colander.

Add the cooked cauliflower to the food processor with the other ingredients.

Blend until you achieve a grainy texture, scraping down the sides as needed.

Taste and adjust seasoning if necessary.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens