"PESTO RICOTTA"
The name of this recipe is misleading because it does not have olive oil, pine nuts, or cheese! I was looking for a base to put on homemade pizza that was an alternative to red sauce and was fat free. I typically use nuts or tofu when making vegan ricotta substitutes but chose this recipe because it used cannellini beans. Believe it or not it was really tasty though nothing like ricotta. Even my non-vegan daughter and her boyfriend liked it as a dip.
Scroll to the recipe section of “Damn Tasty Vegan”: HIGH PROTEIN EASY VEGAN LASAGNA WITH PESTO RICOTTA
If you are worried about lectins in beans, read "The Real Story on Lectins" article by Dr. Joel Fuhrman.
If you prefer to watch a short video, here is Dr. Fuhrman talking about lectins and other diet issues.
What I did:
In a high speed blender blended until well combined:
-1/2 packed cup of fresh basil leaves
-1 (15oz) can cannellini beans, drained but reserved some of the can bean water. I didn't rinse the beans.
-2 large cloves garlic
-3 TBSP nutritional yeast
-2 TBSP aquafaba (water from the drained canned of beans)
-1 1/2 TBSP fresh lemon juice
-Salt to taste
