Mushrooms and Ricotta; How to Series

This week in our How to Series we’re going to be giving you the rundown on how you can recreate our vegan mushroom and ricotta dish at home - simple, easy, delicious and really elevates any breakfast. 

Ingredients: (Mushrooms) Serves 1

• Chestnut mushrooms 

• 1 Large clove of garlic 

• Vegan butter 

• Parsley 

• A large slice of your favourite bread (extra points if its Pettigrews sourdough)

• Chives 

Method: 

1. Chop up your mushrooms into large chunks 

2. Thinly mince your garlic 

3. Roughly chop your parsley 

4. Add mushrooms and garlic to a large mixing bowl

5. Add a big dollop of your vegan butter and begin to mix. Make sure each mushroom is covered with butter 

6. Add in your parsley and a pinch of salt. 

Ingredients (Cashew Ricotta) 

• Cashews

• Nutritional Yeast 

• Lemon Juice 

• Water 

• Pinch of Salt 

• Soy milk

• Garlic 

Method: 

1. Boil the cashew nuts in salted water for 5 minutes or until they soften. 

2. Drain thoroughly and allow to air-dry

3. Roughly blend the cashews in a food processor with a little garlic, slowly adding soy milk. Look for a change in texture, changing from milky granola to thick porridge, that's when to stop blending.

4. Fold in as much nutritional yeast as you want to achieve the cheesy taste you prefer. Squeeze in a dash of lemon juice and season with salt

5. Grab a large slice of bread and lightly toast

6. Smear a large dollop of your cashew ricotta on the toast and add your mushrooms on top

7. Top with Chives and Enjoy! 

We'd be thrilled to see your renditions of our dish. Don't forget to tag @kinandilk on Instagram!