Miso corn purée with almond ricotta

Miso corn purée with almond ricotta

4.7 10 ratings

Prep. 10min

Total 3 h 20min

4 portions

Ingredients

Almond ricotta

blanched almonds (see Tips)
200 g
filtered water plus extra for soaking
160 g
salt
1 ¼ tsp
nutritional yeast (see Tips)
2 tsp
lemon juice
2 tbsp
garlic powder
1 pinch

Miso corn purée

extra virgin olive oil
2 tsp
eschalot cut into halves
1
garlic clove
1
sweet corn cobs kernels removed
3 - 4
Vegetable stock paste (see Tips)
1 tsp
filtered water
100 g
shiro (white) miso paste
1 ½ tbsp
roasted whole red pepper strips (optional)
50 g
fresh coriander leaves only, for garnishing (optional)

Difficulty

easy

Nutrition per 1 portion

Protein 19.4 g

Calories 2164.7 kJ / 515.4 kcal

Fat 33.8 g

Fiber 13.1 g

Carbohydrates 29.1 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®.

Sign up for free More information

Also featured in

Plant to Plate 120 Recipes
Australia and New Zealand

You might also like...

Vegan moussaka

1 h 50min

Kimchi queso dip

3 h 15min

Sweet potato and wakame patties (Jude Blereau)

1 h

Burmese chickpea tofu with spicy dipping sauce

1 h 30min

Gado gado

1 h

Plant-based béchamel sauce

10min

Vegan Turkish delight cheesecake

5 h 30min

Savoury cashew cream cheese

3 h 10min

Vegan walnut and black bean burger

4 h 40min

Honey ginger tofu with greens

2 h 25min

Vegetarian Potstickers with Chili Dipping Sauce

45min

Bang bang broccoli

3 h 25min