Quick Vegan Almond Ricotta Cheese
This 8-minute vegan almond ricotta is so easy to make and super versatile! Using just 5 simple and budget-friendly ingredients, it's perfect for meal prep, pasta, pizza and stuffed shells – or simply on bread. Enjoy the tangy flavor!
Ingredients
- 2 cups raw slivered almonds 220 g
- ½ - ¾ cup water
- 3 tablespoons lemon juice
- 2 teaspoons nutritional yeast
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon dried oregano optional
Instructions
- Place all ingredients for the almond ricotta into a high-speed blender jar or food processor. Start with ½ cup water and work your way up.
- Blend until a thick mixture forms, adding more water if needed. You should be left with a creamy, fluffy and slightly grainy ricotta-like consistency.
- Adjust to taste with salt, garlic and oregano, then place into a food container and store in the fridge for up to a week or use immediately.
Notes
- If you don't have a high-speed blender, you can soak the almonds for a few hours before blending or processing them.
- This almond ricotta is freezable and can be thawed in the fridge before using it. If you save any leftovers in the fridge after making it from scratch, it'll keep for about a week.
- The serving size is just a suggestion and highly depending on what you eat with the ricotta!
Nutrition
Calories: 146kcal | Carbohydrates: 6g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 11g | Sodium: 293mg | Fiber: 3g | Sugar: 1g