Most good vegan cheeses are "almost" as good as the animal version, but this Ricotta is actually better, better even than the fresh ones our Italian neighbors would share with us growing up in Switzerland. And so simple to make. I used my double boiler because I know I lack the patience to watch and stir. Had been wondering how to use up last year's pumpkin seeds in my freezer. The slight green hint doesn't bother me at all. It's natural, unlike pink colored pistachios and such... Thanks for all you do.
Yes! It’s nice to know there are other ‘old school’ vegans who were eating tofu before it was “cool”! 😁 So many don’t realize how creative we were in the kitchen back in the 70s… 80s!!!
This video has some great tips, Miyoko! Like how NOT to cook your pasta, why to use pumpkin seeds to make ricotta, using miso in the making of the pesto, and finally, using uncooked sauce to make the dish! Love the family intermissions!
...oooh....I got sooo blessed catching one of my most Loved gals in the whole wide world ... thx, so much for sharing your beautiful Familia & May God continue Blessing You Always...with So Much Love, Hugs & Prayers...🥰🥰🥰
OMGOODNESS! This is just what I needed! I have to make vegan lasagna in a few days. I’ve always made “ricotta” with tofu. I can’t wait to try it this way and taste it. YUMM 😊 Thank you for sharing ❤
I make my tortellini with basil ricotta and heavy on the basil flavor. I use tofu and i cant wait to try this recipe. I sub the oil for cannellini beans when making my basil pesto.
Delicious food w Compassion........Love it💜 I hate Tofu Ricotta, taste like Tofu and I love Tofu. But this is a game changer cause I love the flavor and creaminess of the Pumpkin Seeds & Cashew. I will try this Ricotta without cooking it and just use less water because that's how I usually make Cashew Ricotta.
Ive only recently found your book for vegan cheeses and im blown away and now i found this youtube channel. This is a blessing. Please keep going and share more recipes with us ❤️❤️
Were the pumpkin seeds shelled? Unlike sunflower seeds, their shell is edible so just wondering which you use (shelled or unshelled). All looks amazing.
@@thevegangoodlifewithmiyokoAre the ones you are using a special variety that makes the seed itself white/off white? The pumpkin seeds (meats/shells removed) I buy at my local coop are a pretty deep green. The only time I've seen white/off white pumpkin seeds, they still have their shells on. Thanks!
When I make tofu scramble I pretty much make like an egg salad usually including mustard and vegan mayo so I either eat it cold or heat it up. Will definitely try this though since I use a lot of vegan mayo my way.
miyoko dear, would you please try this recipe substituting white beans or something for the cashews? my bestie is allergic to tree nuts, and i want to make this for her. many thanks for all you do!
My cashews are not raw, but steam pasteurized. Will they work in this recipe? I love your recipes, have several of your books and so appreciated all of your videos during the pandemic.
This was delicious! I made half with pasta and half with eggplant. That said I don't think the pumpkin seeds agreed with my digestive system so next time I'll try your almond recipe instead.
Miyoko, Your recipes are wonderful. I have two of your books. Can I sub sunflower seeds for the pumpkin seeds? Will it have the same coagulating effect or would I add lemon juice? Thank you.
Thank you Miyoko!! What a beautiful family. Much live to you, and your animal babies! What can I use in place of cashews in your ricotta, please? I'm allergic. ♥
I keep it refrigerated. However, a Japanese miso manufacturer told me that technically you don't need to. But everyone does, anyway! I use different brands, sometimes Japanese, sometimes ones made in the US. I try to use an organic one.
Thank you Miyoko for having the foresight to bring delectable cheeses to the vegan table. The vegan community and the animal community are very lucky to have you and your cheesemaking recipes. Guilt free cheese! You are a vegan icon and you have my support through thick and thin. Mother cows grieve for their babies and their babies meet a horrific end. I once saw a mother cow CHASING a truck with her baby inside. Why do we allow this to happen? (did anyone else see an article where it stated that as long as the baby is less than 48(?) hours old, there are no rules on killing them. They are frequently bludgeoned to death. What a horrible way to go. What a horrible way to make a living). The bond between mother and child is the strongest in the universe. I look forward to the day where separating moms and babies is a thing of the past. Thank you Miyoko! I am grateful.
I’m going to point out to everyone, the jar your pine nuts we’re in…. just like your oils, your oil heavy nuts should be stored in dark glass to keep them safe from light, which will make them turn bad fast!
Hope this is the one for the giveaway. I would love to see Brie cheese and a crispy mozarella( my hubby is italian and he is not yet sold on vegan cheese so I would love to be able to make some that will do the trick. Thank you
She mentioned that the protein in pumpkin seeds makes it coagulation on its own with heat. I seen it mentioned in the tofu video that used pumpkin seeds that you don't need anything to make it curdle. She also mentioned that the salt helps with coagulation.
If it’s from Miyoko you know it’s going to be good!
Most good vegan cheeses are "almost" as good as the animal version, but this Ricotta is actually better, better even than the fresh ones our Italian neighbors would share with us growing up in Switzerland. And so simple to make. I used my double boiler because I know I lack the patience to watch and stir. Had been wondering how to use up last year's pumpkin seeds in my freezer. The slight green hint doesn't bother me at all. It's natural, unlike pink colored pistachios and such... Thanks for all you do.
Thank you!
Yes! It’s nice to know there are other ‘old school’ vegans who were eating tofu before it was “cool”! 😁 So many don’t realize how creative we were in the kitchen back in the 70s… 80s!!!
Yes… I started in the 90’s😂❤❤❤
Thanks so much for sharing your great ideas. I so much enjoy your positivity. It is really contagious and makes one realize how good life really is🌻
You are so lucky to have grandchildren that come to visit you. They are cute❤
I love your garlic smashing rock lol. I am so going to try using soy sauce in my tofu scramble, sounds delicious! You have a beautiful family ❤
This video has some great tips, Miyoko! Like how NOT to cook your pasta, why to use pumpkin seeds to make ricotta, using miso in the making of the pesto, and finally, using uncooked sauce to make the dish! Love the family intermissions!
Such a home video feel type. Lol. Kids crying, cooling intertwined with play. How fun!
Your family is beautiful. And your lasagna: anything that you make is delicious . I'm definitely trying this recipe!
Lovely familly thanks
...oooh....I got sooo blessed catching one of my most Loved gals in the whole wide world ... thx, so much for sharing your beautiful Familia & May God continue Blessing You Always...with So Much Love, Hugs & Prayers...🥰🥰🥰
Oooooooooo… San Marzano 😋! Getting some San Marzano (2) seeds from Italy… hoping to grow a lot of them next spring!!!
weekend dinner sorted! looks so yummy
OMGOODNESS! This is just what I needed! I have to make vegan lasagna in a few days. I’ve always made “ricotta” with tofu. I can’t wait to try it this way and taste it. YUMM 😊
Thank you for sharing ❤
I make my tortellini with basil ricotta and heavy on the basil flavor. I use tofu and i cant wait to try this recipe. I sub the oil for cannellini beans when making my basil pesto.
Sounds great!
I'll definitely be making that ricotta -- I have plenty of pumpking seeds and cashews on hand. great tip! you're a true innovator, Miyoko!
Pure love!❤️🥰❤️thank you!
Your grandchildren are adorable 🥰.
Great recipe thank you .
I know! I can't stand how cute they are!
@@thevegangoodlifewithmiyoko
💗💗🤗🤗
Exactly what I needed! I respect you so much, Miyoko, and support you in all you do!
You are a beautiful Light in this world.
Making this ASAP!!💛
I wish the ingredients were listed to make a shopping list.... making soon big THANK YOU to Miyoko
Lovely mix of food and family, thanks again, Miyoko
You are amazing Miyoko! Looks like your son grew UP just fine on a plant based diet!
He is a professional basketball player in Japan!
Great recipes. I send your videos to my family members so they see how easy it is to make vegan food. Thank you
Delicious food w Compassion........Love it💜 I hate Tofu Ricotta, taste like Tofu and I love Tofu. But this is a game changer cause I love the flavor and creaminess of the Pumpkin Seeds & Cashew. I will try this Ricotta without cooking it and just use less water because that's how I usually make Cashew Ricotta.
It won't curdle unless you cook it. It will just be milk.
Ive only recently found your book for vegan cheeses and im blown away and now i found this youtube channel. This is a blessing. Please keep going and share more recipes with us ❤️❤️
You are so inspiring ❤️ ❤❤i always wait on bated breath for your videos!!!!
....me tooooo....❤
Wow, thank you!
I can’t tell with words how this woman had inspired me!!
Thankyou! From Ottawa
Were the pumpkin seeds shelled? Unlike sunflower seeds, their shell is edible so just wondering which you use (shelled or unshelled). All looks amazing.
I am wondering the same thing
Me too?
Shelled.
@@thevegangoodlifewithmiyokoAre the ones you are using a special variety that makes the seed itself white/off white? The pumpkin seeds (meats/shells removed) I buy at my local coop are a pretty deep green. The only time I've seen white/off white pumpkin seeds, they still have their shells on. Thanks!
Love, love this ❤❤❤
Looks so delicious, thank you once again Miyoko for a yummy vegan recipe!💚🌱
When I make tofu scramble I pretty much make like an egg salad usually including mustard and vegan mayo so I either eat it cold or heat it up. Will definitely try this though since I use a lot of vegan mayo my way.
Delicious looking lasagne rolls 😋 so very inviting. Great to see your family and your sweet sweet granddaughters 😍😍
Awesome inspiring Miyoko!❤
Love, Love, Love this! Thanks for Sharing with us!
Om goodness yessss, can't wait to make these, and what a great family visit🌱🫶
Bonus variation on tofu scramble! Sounds great, going to try it on my daughter.
miyoko dear, would you please try this recipe substituting white beans or something for the cashews? my bestie is allergic to tree nuts, and i want to make this for her. many thanks for all you do!
My cashews are not raw, but steam pasteurized. Will they work in this recipe? I love your recipes, have several of your books and so appreciated all of your videos during the pandemic.
All "raw" cashews are steamed. Just don't use roasted.
Emma baby is too cute!
This was delicious! I made half with pasta and half with eggplant. That said I don't think the pumpkin seeds agreed with my digestive system so next time I'll try your almond recipe instead.
This is great!
Yummy 😋
Miyoko, Your recipes are wonderful. I have two of your books. Can I sub sunflower seeds for the pumpkin seeds? Will it have the same coagulating effect or would I add lemon juice? Thank you.
Thank you Miyoko!! What a beautiful family. Much live to you, and your animal babies!
What can I use in place of cashews in your ricotta, please? I'm allergic. ♥
Are you able to use macadamias? If so, I think they would work but you should soak them for several hours first to soften.]
Do you keep your miso out of the refrigerator? What brand? Thank you. I love your show!
I keep it refrigerated. However, a Japanese miso manufacturer told me that technically you don't need to. But everyone does, anyway! I use different brands, sometimes Japanese, sometimes ones made in the US. I try to use an organic one.
Which of your books is the ricotta recipe from please? I will try the lasagne / cannelloni recipe - it's protein rich, healthy, and looks delicious.
This is a new recipe. I have one made from almonds in Artisan Vegan Cheese.
A couple questions - Any particular brand and kind of miso paste -red or white? What brand of nutritional yeast do you use?
QUESTION: Are the Pumpkin Seeds without shells? I assume unsalted!
Yes, without shells and unsalted!
Thank you Miyoko for having the foresight to bring delectable cheeses to the vegan table.
The vegan community and the animal community are very lucky to have you and your cheesemaking recipes. Guilt free cheese!
You are a vegan icon and you have my support through thick and thin.
Mother cows grieve for their babies and their babies meet a horrific end. I once saw a mother cow CHASING a truck with her baby inside. Why do we allow this to happen?
(did anyone else see an article where it stated that as long as the baby is less than 48(?) hours old, there are no rules on killing them. They are frequently bludgeoned to death. What a horrible way to go. What a horrible way to make a living).
The bond between mother and child is the strongest in the universe. I look forward to the day where separating moms and babies is a thing of the past.
Thank you Miyoko! I am grateful.
Very nice recipe Miyoko, so nice to see your family with you!!!✝️❤️❤️✌🏻✌🏻🙏🏻🙏🏻
Thank you so much
How much olive oil and nutritional yeast did you add?
Do you need to soaked the pumpkin seeds & cashew?
I’m going to point out to everyone, the jar your pine nuts we’re in…. just like your oils, your oil heavy nuts should be stored in dark glass to keep them safe from light, which will make them turn bad fast!
Do you have the written recipe?
Hope this is the one for the giveaway. I would love to see Brie cheese and a crispy mozarella( my hubby is italian and he is not yet sold on vegan cheese so I would love to be able to make some that will do the trick. Thank you
Why are my pumkin seeds I buy green in colour. Yours looks white???
Just the lighting! Mine are green, too. But they still turn mostly white when they are blended up. A slight green sheen but not super noticeable.
You don’t need lemon juice to make it curdle?
She mentioned that the protein in pumpkin seeds makes it coagulation on its own with heat. I seen it mentioned in the tofu video that used pumpkin seeds that you don't need anything to make it curdle. She also mentioned that the salt helps with coagulation.
WOOGA
Is that a ROCK Miyoko is using to crush the garlic?? Lol....
Absolutely!
lol @ koan w the hat
definitely have to try this!!!