Baked Ziti with Herbed Ricotta and Cashew Cream

Saturday, May 3rd, 2014

2014-04-24 - MVT Baked Ziti - 0010 [flickr]

Of all the recipes in Mayim’s Vegan Table, I think I was looking forward to the Baked Ziti the most. (It’s got two kinds of nut cheese! TWO!) I had to wait to try it though, on accounta I had to order some bulk macadamia nuts online. I’m not sure why, but I rarely cook with raw macadamia nuts. I can’t even remember the last time we had them in the house!

The verdict: pretty good, though I think it stopped just *this short* of living up to my expectations/wildest fantasies.

While the recipe might look a wee bit daunting to newbies, it’s not a terribly difficult dish to make. For one, you can use store bought sauce if you’d rather. (I made my own from scratch – using the rest of last year’s tomatoes, long since in deep freeze – but didn’t use the recipe provided in the cookbook. There was several gallons of sauce there, and I just winged it.)

Also, the nut cheeses are rather easy, with just a few ingredients each. The hardest part is remembering to soak the nuts the morning of. (The macadamia nuts need at least four hours; the cashews, two. I like to soak the suckers all day before I pulverize them into mash. It’s like a spa day before the apocalypse!)

(More below the fold…)