1 head of garlic
4 tsp olive oil, divided
2 cups raw cashews, soaked in water for 4 hours
4 tsp nutritional yeast
2 Tbs lemon juice
1 tsp salt
5 tsp apple cider vinegar
1) Preheat oven to 400F. Slice off top of garlic head, drizzle with 1 tsp oil and wrap in foil. Roast in oven for 1 hour.
2) When there is just 15 minutes left on the timer, place the beet noodles on an oil roasting pan (spread out evenly). Spray with olive oil spray and add to the oven. Roast for 15 to 20 minutes, until soft but not shriveled.
3) Now, rinse and drain the cashews. Place them in a food processor and add the remaining olive oil, nutritional yeast, lemon juice, salt, apple cider vinegar and roasted garlic cloves. Process until smooth.
4) Serve cashew ricotta on top of a bed of roasted beet noodles. Serve immediately.
Review: The original recipe seemed more like a beet sauce on linguine. I wasn't feeling it, but then I found beet noodles at Whole Foods. It's just beets ran through a spiralizer and then packaged without instructions. I googled how long to boil the noodles, to find they are best when roasted. So, this made the whole recipe so much easier!! They roast at the same temp as the garlic, so I just slid them in as the garlic was finishing up. Once the garlic was done and I had processed the ricotta, the beets were just finished. It all came together so nicely. So, flavor? It tasted like roasted beets, which are tasty. The ricotta did not taste like ricotta, but had a similar texture. It tasted like tangy cashews with roasted garlic. It didn't wow me, but looked nice. It also seemed 'sticky' when eating, as it needed to washed down with a drink. I don't typically drink when eating because it gives me hiccups for some reason. So, this might not be made again.
http://www.vegetariantimes.com/recipe/beet-linguine-with-cashew-ricotta/
