Description
This Vegan Ricotta is a dream for plant-based home cooks, elevating everything from stuffed shells and lasagnas to pizzas, crostini, toast, or flatbreads.
Ingredients
Scale
- 1 cup raw slivered almonds
- 2 Tablespoons + 1 teaspoon lemon juice (+/-)
- Pinch to ¾ teaspoon sea salt (+/-) *
- Pinch garlic powder (+/-)
- ½ cup + 1 teaspoon water (+/-)
Instructions
- Place the raw slivered almonds into a bowl, cover with boiling water and allow to sit for 20 minutes, then drain and discard the water and place the soaked almonds into a high-speed blender.
- Add all the remaining Ingredients into the high-speed blender (along with the soaked almonds). Start the high-speed blender on a slow speed, then gradually increase until blending on high until smooth, scraping down the sides and in intervals stirring the mixture with a spoon as needed.
- Place the ricotta into a glass container, cover and refrigerate for at least 30 minutes or overnight.
- Enjoy in your favorite dishes, like lasagna, stuffed shells or on toast, flatbread, or pizza, virtually anywhere where you enjoy ricotta!
Notes
Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.
Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.
Servings: Makes 1 ¼ cups