Today I’m going to show you how to homemade this delicious and very versatile Italian-style cheese: vegan almond ricotta.
This is a truly satisfying recipe that takes literally no time and effort to make and you can also both use freshly made (within 3 days) or freeze (although I recommend to use it fresh since it literally takes no time at all!).
Only a few ingredients for a magical outcome that will conquer your palate at the very first taste and will please your fantasy and creativity to realize your favourite dishes or to create brand new ones.
It is also very rich in proteins, calcium and iron, as you can see in the following chart.
How to make Vegan Almond Ricotta
Ingredients (make 800 gr of Ricotta):
300 gr Almonds, Bleached* or Ground Almond
280 gr Firm Tofu (pressed)
180 ml Soy or Almond Milk (unsweetened)
5 gr Nutritional Yeast
1/2 ts Salt
1/2 ts Garlic Powder
1/2 ts Onion Powder
1 pinch Pepper (ideally White)
1 tbs Lemon Juice (optional)
*if you have or you can only find those with skin follow this extra step: Bring to a boil some water, add the almonds and boil for 2 minutes. Drain and rinse well with cold water. Gently press their skin between two fingers and this will be easily removed. Peel all the almonds and follow the rest of the recipe.
Depending upon how powerful your is blender decide whether to grind the almonds alone first or all the ingredients together. Skip this step if you are using the ground almonds.
We want to achieve an uniform and slightly granuled texture.
Our ricotta is basically done. That’s right guys, it only needs for all the ingredients to be blended together.
Use as you wish in your favourite sweet or savoury recipes or plain with a drizzle of olive oil 🙂
I hope you enjoyed this recipe! If you do, take a look to this mouthwatering Vegan Stracchino Cheese!