00+Co Teaches #FAT How to Make Cashew Ricotta

We’re not sure you’ve noticed, but NYC is having sort of a health moment. We like it because as nice weather comes and our social calendar fills up, we love an option that won’t totally ruin all that pulsing we’ve been doing at barre class. At #FAT we’re all about balance, and 00+Co. is a welcome addition to our repertoire — a great place we can go with the girls, or on a healthy date night, or for a post-workout brunch with wine.

So what’s the deal with 00+Co? It’s a plant-based pizza and small plates restaurant where the pizza’s made in a wood-burning oven, with a special flour that’s more nutritious and contains less gluten than regular flour. They’re also serving up organic wine and vegan ice cream, so you get to do you, only slightly healthier.

Want to try your hand at making vegan cheese? Well you’re in luck: We scored Matthew Kenney’s cashew ricotta recipe, and we’re so nice that we’ll share.

 

Now you can make their vegan Cashew ricotta cheese at home.


00+Co.’s Cashew Ricotta Cheese

What You’ll Need:2 Cups Cashew (Soaked at least 2 hours) 4 Cups Water
1 Tsp. Salt
1 Tbsp. Citric Acid
Zest of 1 Lemon

How To:

  1. Blend and strain soaked nuts and water.
  2. Pour milk into large pot and bring to 90 degrees celsius. Whisk in citric acid and lemon zest. Remove from heat for 15 minutes.
  3. After 15 minutes pour into strainer lined with paper oil cone, and/or 3 layers of cheesecloth
  4. Refrigerate.Let strain for a few hours and reserve “whey“ for other use.

Looking for more great recipes? Check out our Recipe Index

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