Ricotta Pie for Vegans, Inspired by Carmela Soprano

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

subheading: For almond ricotta:

7 ounces (about 1 ⅔ cup) almond flour (very finely ground almonds)

4 cups water

2 teaspoons sugar

2 Tablespoons apple cider vinegar

1 teaspoon salt

subheading: For ricotta pie:

1 Tablespoon refined coconut oil (or vegan butter of your choice)

¼ cup vegan graham cracker crumbs (or ¼ cup finely ground Ritz cracker crumbs mixed with 2 teaspoons brown sugar, about 8 crackers)

½ cup sugar

2 Tablespoons cornstarch

1 pound homemade almond ricotta (recipe follows; one batch should yield one pound, but weigh it to be sure it's not way more; don't worry if it's an ounce or two less) or two 8-ounce containers of Kite Hill almond ricotta

2 Tablespoons tahini

1 cup 4 Tablespoons water, divided

1 cup cashews, soaked in cold water in the fridge overnight or in boiling water for 15 minutes, then drained

½ teaspoon apple cider vinegar or lemon juice

1 teaspoon grated lemon zest

1 teaspoon vanilla extract

1 teaspoon baking powder

Jarred amarena cherries or other fruit of your choice, to serve

Note: Ingredients may have been altered from the original.

Directions at vegetariantimes.com

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