VEGAN RICOTTA CHEESE
Ingredients
â–¢2 cups raw slivered almonds
â–¢2 tablespoons fresh lemon juice
â–¢1/2 teaspoon garlic powder optional
â–¢3/4 teaspoon salt
â–¢3/4-1 1/2 cups water
Instructions
Quick soak the almonds: Bring a few cups of water to a boil (I use my tea kettle for this). Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.
Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.
Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.
Now it’s ready to be used anywhere you like, such as in Vegan Lasagna, Vegan Stuffed Shells or dolloped on pizza before baking. Enjoy!
Notes
*Raw slivered almonds are my favorite choice, but raw cashews work as well.
*If you can’t have nuts, substitute a block of firm tofu, but add water only as need to blend until smooth.
*A high powered blender is essential for making a smooth and creamy ricotta. A food processor technically will work, but it might be grainy and not super smooth.
*May substitute a clove of fresh garlic instead of garlic powder, if desired.
*Leave out the garlic if you plan to use it in sweeter recipes, like for pancakes.
*Leftovers will keep in the refrigerator for up to 5 days in a covered container, or freeze if you won’t eat it all before then.
* Use this on Nora’s vegan lasagna recipe.
Nutrition
Serving: 1of 8 servings | Calories: 157kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
course: side dish, snack
cuisine: italian
author: nora taylor
https://www.noracooks.com/vegan-ricotta/#wprm-recipe-container-10902