Vegan Almond Ricotta
Valentina P
No dairy? No problem - this almond ricotta is your new best friend. Use a food processor to blend down a combination of almonds, water, lemon juice, vinegar, nutritional yeast, and salt. It will create a thick and delicious ricotta substitute in minutes. To make it extra smooth and creamy, try using an immersion blender to finish it off in a second round of blending. Use this vegan ricotta in your favorite pasta dishes, salads, and pizzas.
How To MakeDiet Type: Plant-based
Shopping List
- 1 cup blanched slivered almonds
- 33333333/100000000 cup + 3 tablespoons water
- 1 tablespoon lemon juice
- 1 teaspoon nutritional yeast
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon + 1/8 teaspoon sea salt
- 1/8 teaspoon cream of tartar (optional, Note 1)
- 1 pinch of garlic powder
Instructions
- Step 2: Add all ingredients to a wide-mouthed mason jar and use a high-powered immersion blender (we like this one) to blend everything until it's super smooth. A food processor or high-powered blender can also be used, but may leave the ricotta a bit more grainy.
- Serve: Transfer the ricotta to an airtight container and refrigerate until ready to use. This is great in Eggplant Pizza and Roasted Beets.
Recipe Notes
Note 1: Cream of Tartar gives the ricotta a slightly tangier flavor, like traditional cheese. We've also found it helps stabilize the ricotta slightly better.
Disclosure: As an Amazon Associate, we earn from qualifying purchases. There’s no extra cost to you. We only endorse things we’ve personally used and highly recommend.
Nutrition
Dig it? Leave a review
Your feedback helps us offer better suggestions for you.