So where do you get your protein? I’m sure many of you plant-based friends have heard that a time or two…Or ten. I’m here to give you yet another great answer to that question. Stuffed shells. Really? Yep. I’ve stuffed these babies with a low fat (you read that right) version of typical cashew based ricotta. I replaced half of the nuts with cauliflower to make this creamy delicious cauliflower ricotta that will blow your mind. And taste buds too! Get ready to rumble people.
When my next job assignment with the Silk brand was to showcase their NEW Protein Nutmilk, I took it and ran. It’s easy to throw that amazing protein boost in a smoothie, pudding, or other sweet treat. But the real question is, can you really use it for other stuff? I’m proving right here right now the answer to that is a big fat yes. My hubby questioned my creativity on this one, but you heard crickets as he shoveled these babies into his mouth.
The key to getting that perfect taste using this new protein milk is the right combination of ingredients. The milk comes in two varieties, low sugar and vanilla (that has more sweetness in it). Make sure for savory uses you grab the low sugar. Don’t ask me how I learned this lesson the hard way. Both of them are soy free, use a combo of almond and cashew milk and the protein is from 100% peas. There are 10 grams of plant based protein in every cup! This is a pretty thick milk, so perfect in my opinion to put in recipes for added creaminess.
Reasons to snuggle this cauliflower ricotta:
- Lower in fat than traditional cashew ricotta.
- Added protein even with using cauliflower.
- Stuff it in anything from shells to simply your mouth.
- Simple blend and ready recipe.
- Added greens, so basically it has everything.
This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.