Have you made the original almond ricotta yet? You must! It is raw and vegan and is a perfect substitution if you are trying to get over the dairy addiction hump.

I used that recipe as the base in this one but did 1 major thing different. I didn’t peel the almonds. Any time you can skip a step, especially a tedious one, it is a joyful thing. I was a little elitist in that post, justifying the blanching and peeling as it would ‘taint’ the color and leave an undesirable texture. I have found that is not the case at all. Time saver anyone? Unless you’re looking for meditative kitchen prep…

I’m back on the curry obsession train after making this Vanilla Peach Torte with curry in the crust on Saturday and decided to split the original batch of cheese and make some spiced variations. Every time I make this I wonder why it’s not on the calendar weekly along with kale chips and Girl on Raw’s Cinnamon Donut Holes. Maybe because said calendar doesn’t exist. 🙁

The second variation uses some of my favorite ‘taco’ spices. A little chili powder, cumin, and coriander.

This is the type of side that you scour your cabinets and fridge trying to find any appropriate vessel to transport it into your mouth. Before resorting to a spoon of course.

I enjoyed a little of each last night with my Savory Juice Pulp Crackers. All that was missing was a glass of sauvignon blanc with a few peach wedges nestled inside.

What spiced or herbed variations would you like to see? Italian with fresh summer herbs, Greek or even one with Chinese spices? Let me know in the comments below!

XOXO