Coconut Milk Ricotta
This is one of my favourite additions to any dairy-free cheese board. Super easy, and super yummy. You won't miss the milk, I promise!
1 can full fat organic coconut cream (skim the cream and use the water for another purpose)
1 tsp apple cider vinegar
1 tsp lemon juice
2 sheets organic, grass-fed gelatine (follow instructions on package) or agar agar powder**
1/4 tsp granulated garlic (omit if you want a sweet application)
salt and pepper to taste
* garnish with a healthy drizzle of good olive oil and an aged balsamic vinegar.
**use agar agar powder 1:1 if making this vegan
Combine all ingredients except for gelatine/agar agar, whisk until smooth and taste to balance your preference.
Add bloomed gelatine as per package instructions, or stir in agar agar powder.
Mix until all ingredients are combined.
Place in fridge overnight until set, then using a fork, "mash" to get the cheesy appearance. If it's extra thick, you could even blitz it in the food processor.
Serve with a drizzle of good olive oil and aged balsamic.