Vegan Almond “Ricotta”
This Ricotta is a lovely smooth addition to pizza, pasta and as a jazzy substitute for mayo or any of the usual sandwich spreads.
Servings Prep Time
1cup 10minutes
Passive Time
8hours
Servings Prep Time
1cup 10minutes
Passive Time
8hours
Ingredients
Instructions
  1. Place soaked and drained almonds in high speed blender or food processor with all of the remaining ingredients. Blend until smooth. Adjust seasoning to your taste by adding more lemon juice, salt or nutritional yeast.
  2. Store any unused portions in the refrigerator. Will keep for 3-4 days.
Recipe Notes

If you are looking for that cheesy flavor sans actual cheese, looks no further than nutritional yeast.  This is great for Vegans as it adds that nutty, cheesy flavor without any animal product.  It is high in B vitamins, minerals, protein and fiber. It is the same species of yeast as that used in kombucha, beer and bread, but it is inactive (will not cause any rising).  Good stuff, just be sure to buy quality non-gmo, non fortified varieties.  I like this brand .