This is something I’ll whip together if I have the ingredients to add to something to make it creamy, but still low-fat. Dairy based ricotta is low fat anyway, so if you are replacing it in any of your favorite recipes, this Almond Ricotta will give you the same low-fat but creamy feel, texture, and taste.
I’ve made a few different version with pine nuts, and cashews instead of almonds. They worked out fine as well, but since there are times when I’m trying to watch the amount of fat, even plant-based fat, I’ll make sure I’ll use the almonds. But for some reason you are allergic to almonds you can always use pine nuts or cashews, since cashews are really a seed. : O
Since almonds are a harder nut, I will soak these but I’ll try to get either the blanched, skinless, slivered almond or the sliced almonds so it doesn’t take as much soaking time and it’s easier to blend.
- 1 cup raw, blanched, skinless almonds (easiest if slivered or sliced)
- up to 1/2 cup water (depending on the thickness you want)
- 2 cloves garlic
- salt and pepper
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- Soak almonds for 20 minutes if you have a high powdered blender, if not, soak at least 8 hours or over night. If using sliced almonds you won’t have to soak as long.
- Add soaked almonds, garlic, nutritional yeast, lemon juice, and salt and pepper to blender. Add a small amount of water to get it started. Add more if needed. Blend until smooth.