Sunflower Ricotta, a vegan ricotta made with sunflower seeds. Sunflower seeds are an excellent energy food, rich in vitamins and minerals. With this valuable ingredient, you can make a good plant-based cheese, high in fiber.
In this recipe, we don’t need to soak the sunflower seeds because they will be ground into flour. Therefore, the process of making sunflower ricotta is not lengthy, and you will obtain a food appreciated even by those who do not follow a vegan diet.
Varying foods by consuming a wide variety helps keep the body in great shape, and the kitchen becomes much more colorful and fun.
Finding sunflower seeds is now easy because you can buy them easily in supermarkets, but you can also purchase them in herbal shops and online.
For vegan cooking enthusiasts, I remind you of other recipes like
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 1 small ricotta
- Cooking methods: Stove
- Cuisine: Italian
- Energy 872.18 (Kcal)
- Carbohydrates 35.99 (g) of which sugars 4.19 (g)
- Proteins 28.95 (g)
- Fat 74.20 (g) of which saturated 7.78 (g)of which unsaturated 63.16 (g)
- Fibers 16.54 (g)
- Sodium 808.83 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 5.3 oz sunflower seeds
- 1 1/2 tbsp apple cider vinegar
- 3.2 cups water
- 3/4 tbsp salt
Tools
To grind the sunflower seeds, I recommend a good grinder. For cooking, a high-sided pan, a cheesecloth, and a small ricotta mold will suffice.
- 1 Grinder
- 1 Pan
- 1 Ricotta Mold
- 1 Cheesecloth
Preparation
Preparing sunflower ricotta is not lengthy, it just requires a few simple steps to follow.
The first step is to grind the sunflower seeds with the grinder to obtain a very fine flour. Add 150 ml (0.6 cups) of water to this flour and blend well, then add the remaining water to obtain the “sunflower milk”.
Place the sunflower milk in the pot with the salt and bring to a boil. Once it starts boiling, add the apple cider vinegar and let it boil for about two minutes.
Turn off the heat and let the obtained curd rest for about 10 minutes.
Place the cheesecloth on a colander, put the curd on it and let all the whey drain.
Once the ricotta has lost all its whey, place it in the ricotta mold and let it take shape.
NOTES
Sunflower ricotta is a great substitute for classic ricotta, especially in savory recipes. It keeps for 2/3 days in the refrigerator when covered; you can enrich your salads with this very special ingredient.
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