Vegan Almond Ricotta - Bravabod
Recipes

Vegan Almond Ricotta

Valentina

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

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Freeze For Not recommended

Best by 4-6 days


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
  1. 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.
  2. 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.

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Vegan Almond Ricotta

PT10M 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 Gluten Free Paleo Vegan Low-Carb 1 Servings Ingredients:

1 Cup

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Takes 1 min