Sesame Dressed Spinach with Creamy Vegan Ricotta
Yields: 4 Servings | Prep time: 20 mins | Cook time: 5 mins
Ingredients
For Soyannaise
Soymilk (room temperature): 125 g
Lemon juice (room temperature): 20 g
Salt: ½ tsp
Brown sugar: ½ tsp
Rice bran oil: 250 g
For Sesame Dressing
Soyannaise: 2 tbsp
Roasted white sesame seeds: 2 tbsp
Rice vinegar: 1 tsp
Sugar: 2 tsp
Sesame oil: 1 tsp
Rice bran oil: 10 g
For Spinach & Ricotta
Spinach: 300 g
Salt (for seasoning): 30 g
Water: as needed
Ice bath: as needed
Vegan Ricotta cheese: as needed
Instructions
Step 1: Making Soyannaise (the sauce base)
Add the room temperature soymilk, lemon juice, salt, and brown sugar to a blender.
Blend until all ingredients are well combined.
With the blender running, slowly drizzle in the 250 g of rice bran oil until the mixture thickens into an emulsion.
Step 2: Making the Sesame Dressing
In the blender, combine 2 tbsp of the prepared soyannaise, roasted white sesame seeds, rice vinegar, sugar, and sesame oil.
Blend until completely smooth.
Gradually add 10 g of rice bran oil until you reach your desired dressing consistency.
Step 3: Blanching the Spinach
Fill a saucepot with water, add 30 g of salt, and bring to a boil. Prepare an ice bath on the side.
Add the spinach to the boiling water and blanch briefly until wilted.
Transfer the blanched spinach immediately into the ice bath to cool down.
Once thoroughly cooled, drain and squeeze out all excess water completely.
Step 4: Assembly
Roughly chop the blanched spinach.
Fold the chopped spinach into the vegan ricotta cheese, dress with the sesame