Description
This Vegan Ricotta recipe offers a creamy, dairy-free alternative to traditional ricotta using slivered almonds and coconut cream. It combines tangy lemon juice, nutritional yeast, and a hint of garlic for a versatile spread or ingredient that’s perfect for vegan and plant-based dishes. The simple soaking and blending method makes it quick to prepare, with a naturally grainy texture that mimics classic ricotta cheese.
Ingredients
Vegan Ricotta Ingredients
- 1 ½ cups Slivered Almonds (195g), soaked in hot water for 1 hour
- ½ cup Canned Coconut Cream (120ml), unsweetened
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Distilled White Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Sea Salt
- ½ tsp Garlic Powder
Instructions
- Soak Almonds: Place the slivered almonds in a bowl and cover with boiling hot water. Let them soak for 1 hour to soften, which helps to achieve a creamy texture when blended.
- Drain Almonds: After soaking, drain the almonds thoroughly to remove excess water before blending.
- Blend Ingredients: Add the drained almonds to a blender along with coconut cream, nutritional yeast, distilled white vinegar, lemon juice, sea salt, and garlic powder. Blend until there are no large chunks remaining. The mixture should remain slightly grainy, as this is characteristic of ricotta texture.
- Store: Transfer the vegan ricotta to an airtight container and refrigerate. It will keep fresh for up to one week and can also be frozen for longer storage.
Notes
- Soaking the almonds for a full hour softens them, which is crucial for a creamy texture.
- The grainy texture is intentional to mimic traditional ricotta cheese.
- Store in the fridge for up to 7 days; can be frozen for extended storage.
- Use this vegan ricotta as a spread, in lasagna, stuffed pasta, or any recipe that calls for ricotta cheese.
- Adjust salt and lemon juice to taste to suit your preference.
- Prep Time: 1 hour 10 minutes
- Cook Time: 0 minutes
- Category: Dairy-Free Cheese Alternative
- Method: Blending
- Cuisine: Vegan, Plant-Based
