Author: Sharon

VEGAN RICOTTA CHEESE

Ingredients 

▢2 cups raw slivered almonds

▢2 tablespoons fresh lemon juice

▢1/2 teaspoon garlic powder optional

▢3/4 teaspoon salt

▢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

View same video for Butter Pecan Ice Cream

Coffee Ice Cream

If you do NOT have a Ninja Creami machine – no problem! Freeze this blended liquid concoction in ice cube molds. After freezing it just slightly defrost the cubes & churn (process) them in your food processor, your high powered blender, or try feeding slightly defrosted cubes thru your Yonanas machine. Click here for a recipe using Yonanas machine!

• ▢1 banana, ripe
• ▢5 deglet dates, or 2-3 medjool dates
• ▢1 tbsp cashews, or 1 tbsp peanut butter
• ▢2 tsp coffee beans
• ▢1 tsp vanilla extract
• ▢1 cup soy milk, unsweetened, or plant milk of your choice

Coffee Ice Cream

• Place all ingredients into a blender and blend until smooth.
• Pour mixture into the Ninja Creami ice cream container and freeze for 24 hours.
• Remove lid after the 24 hours and place in the Ninja Creami Ice Cream machine.
• Press the Lite Ice Cream button.
• If mixture looks crumbly after the first spin, place it back in the machine and press the Respin button.