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.
Almond Ricotta
Ingredients
- 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
Directions
- 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.
Looks delicious! Love the red bowl too 😊
LikeLiked by 1 person
Thanks! Yeah I was trying to see which bowl to use to make the plain white “cheese” pop!
LikeLiked by 1 person
Looks delicious and easier than I thought to make. I shall give this a try. Thanks for sharing, Chloe.
https://pinkiebag.com/
LikeLiked by 1 person
It really is easy! Let me know what you think!
LikeLiked by 1 person
This is amazing! Ricotta is one of my favourite versatile ingredients because you can use it in sweet things, like muffins, and savoury dishes, like pasta or spanakopita. I wish I still had a bit of real ricotta so I could try out your recipe and compare the two side-by-side 🙂 Thanks for sharing!
LikeLiked by 1 person
Thanks! Well if you try it let me know what you think. I would love to hear any feedback!
LikeLiked by 1 person
Absolutely!
LikeLike