Many of Ms. Jones’s recipes are also vegan and gluten free, leaning a bit toward wellness trends like turmeric milk and spiralized vegetables. I was excited to try her recipe for spelt pizza from the 35-minute section, which involved making cashew ricotta from scratch. Most people who are in the habit of making ricotta substitutes from cashews probably know to start with raw nuts, but I had never made one before. The recipe didn’t specify the type of cashews, so I used the roasted ones in my pantry.
I ended up with a rather delicious but not remotely ricotta-like paste, which I crumbled over the spelt flatbread, tomato sauce and sautéed mushrooms. I didn’t know I had made a mistake until a vegan friend pointed out how fudgelike it was and inquired about the technique.