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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 8 |
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This Gluten Free Vegan Cheese Dip is based on a recipe from the phenomenal book Entertaining in the Raw by Matthew Kenney. /creamy-ricotta-dip/ Ingredients:
1 cup pine nuts, soaked overnight |
2 tablespoons lemon juice |
1 tablespoon water |
1 scallion, minced (green and white parts, remove and discard tip) |
1 -2 teaspoon fresh thyme |
1/4 teaspoon celtic sea salt |
Directions:
1. 1. Rinse pine nuts in cold water; then discard both soaking and rinsing water.
2. 2. Place pine nuts in a food processor, along with lemon juice and water.
3. 3. Process for 1-2 minutes, scraping down side of processor frequently, until smooth.
4. 4. Process in scallions, thyme and salt, until texture of ricotta.
5. 5. Remove from food processor to a serving dish.
6. 6. Serve with your favorite dipping veggies.
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