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Vegan Lemon Ricotta Cookies

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Vegan Lemon Ricotta Cookies Vegan Lemon Ricotta Cookies

Vegan Lemon Ricotta Cookies






These tender vegan ricotta cookies are made with a creamy cashew base, sweetened with maple syrup and flavored with zippy lemon. Perfect for holiday snacking!

Do you have a favorite holiday cookie that you’d like veganized" Tell me! I want ideas!
Not that I have a hard time coming up with varieties of cookies (or any sweets for that matter), but I have trouble narrowing them down. There are only 31 days in December and I just can’t handle that many cookies. Also, you guys seem to come here for dinner ideas, so I can’t completely forget about that for a whole month.

Another thing: my brain always goes straight to chocolate. (I guess you could have gathered that from the holiday treats I’ve blogger so far this year: mocha cheesecake and chocolate chunk blondies!) Chocolate is great, but a little variety is nice too, and I find that when I to branch out, things do tend to work out well.

Lemon ricotta cookies popped into my head very randomly the other day. I think I made them in a cooking class when I was young, but I can’t remember for sure. I do remember what they taste like though, which is odd considering I don’t actually recall eating or making them, but whatever. They were good, so let’s leave it at that!

I make vegan ricotta all the time for savory recipes, and it’s usually more elaborate than this. But ricotta cookies involve beating the heck out of the cheese with a mixer, so you don’t need to worry about replicating the texture. So I just used some raw cashews and non-dairy milk. Oh, and since the cashews need to go into the food processor for blending, I just went and blended all the dough in the food processor. Easy!

If you’ve never had ricotta cookies before you’re in for a treat! They’re light, cakey cookies, which unfortunately makes it easy to pound a dozen or so in a sitting, but hey, what are holidays for"

Vegan Lemon Ricotta Cookies

These tender vegan ricotta cookies are made with a creamy cashew base, sweetened with maple syrup and flavored with zippy lemon. Perfect for holiday snacking!

For the Cookies

3/4 cup raw cashews, (soaked in water 4-8 hours and drained)
2/3 cup maple syrup
1/2 cup unflavored non-dairy milk
1/2 cup organic granulated sugar
1/3 cup melted coconut oil
1/4 cup aquafaba ((liquid from a can of chickpeas))
3 tablespoons lemon juice
1 tablespoon lemon zest
1/2 teaspoon lemon extract
2 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda

For the Glaze

2 cups organic powdered sugar
3 tablespoons lemon juice
1 tablespoon lemon zest

Begin by making the cookies. Preheat the oven to 375 and line a couple of baking sheets with parchment paper.

Place the cashews, maple syrup, and milk into a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed. Add the sugar, coconut oil, aquafaba, lemon juice, zest, and extract and blend until fu...
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Vegan Lemon Ricotta Cookies Vegan Lemon Ricotta Cookies

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Fuente de la noticia: connoisseurusveg
Fecha de publicacin: 22-12-2017 21:30
visto: 3

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