Using watermelon seed milk as a base for vegan ricotta creates “an incredibly milky flavor and delicate texture with a hint of grassiness, reminiscent of its dairy counterpart,” writes chef Miyoko Schinner in her new cookbook, “The Vegan Creamery” (Ten Speed Press, $27). “Note that the addition of cashews is an imperative, not an option,” she adds.

Watermelon Seed-Cashew Ricotta

Makes about 1 1/2 pounds (675 g)

INGREDIENTS

1 cup (140g) watermelon seed kernels

1/2 cup (70g) cashews

4 cups (950ml) water

1/2 teaspoon fine sea salt

“The Vegan Creamery” by North Bay-based vegan chef and founder of farm animal rescue Rancho Compasión Miyoko Schinner is out now. (Courtesy Ten Speed Press)

DIRECTIONS

In a blender, combine the watermelon seeds, cashews and water and process until a smoot

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