Almond Ricotta
A vegan almond ricotta that's as light, creamy and slightly tangy as the real thing. Inspired by the delicious vegan almond ricotta I first ate at True Food Kitchen.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 10
white meat free
gluten free
red meat free
shellfish free
contains dairy
vegetarian
pescatarian
- 1 teaspoon salt
- 2 tablespoons lemon juice
- 1 1/2 tablespoons white vinegar
- 3/4 cups water
- 2 cups slivered almonds (covered in water overnight)
- 1/4 cup vegan plain unsweetened yogurt ((something tangy.
- Carbohydrate 4.8175421709962 g
- Cholesterol 0 mg
- Fat 10.6749373423572 g
- Fiber 2.64306662780376 g
- Protein 4.59004500389107 g
- Saturated Fat 0.805961334014598 g
- Serving Size 1 1 Serving (43g)
- Sodium 0.989883334179283 mg
- Sugar 2.17447554319244 g
- Trans Fat 0.589689333831822 g
- Calories 125 calories
[ { "@type": "HowToStep", "text": "Add the water, yogurt, vinegar, lemon juice, and salt to a high speed blender, like a Vitamix. Blend for a few seconds." }, { "@type": "HowToStep", "text": "Drain and rinse the almonds. (SEE NOTES) Add the almonds to the blender 1/3 at a time and process on high speed. As you add more almonds and the mixture gets thicker, start on lower speeds and gradually increase the blender speed as the mixture becomes creamier. Add small amounts of water and yogurt to thin if needed. The ricotta will thicken up some in the refrigerator." }, { "@type": "HowToStep", "text": "After blending, add more salt, vinegar or lemon to taste." } ]
