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–+ servings
Creamy Vegan Ricotta
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Yield: 1 bowl

CREAMY VEGAN RICCOTA

Cook Time: 10 minutes
Soak Time: 3 hours
This delicious kind of "ricotta" is totally free of dairy and tastes delicious ! You'll have 1 bowl to use for your salad, lasagna or to spread onto your crackers, Guys !
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Ingredients
 

  • 1 cup blanched almonds, soaked for 1 to 3 hours
  • 1/2 cup macadamia nuts or almonds, soaked for 1 to 3 hours
  • 1/4 cup + 1 tsp fresh lemon juice
  • 1/4 cup water, (more if needed for consistency)
  • 1/2 tsp salt
  • 1 pinch fresh ground pepper
  • 1 tbsp nutritional yeast

Instructions
 

  • Drain the nuts and place them in a high speed blender with the remaining ingredients.
  • Blend (medium speed) for 1 minute. Stop and scrap the bowl. Repeat a few times until you get the lightly creamy and crumbly texture of ricotta. Add more liquid if needed (1 tablespoon of water at a time) and blend again.
  • Taste and adjust salt, nutritional yeast and lemon to your taste.
  • Store the ricotta in an airtight glass container in the fridge for about 3-5 days.
Did you make this recipe?Tag @live.and.taste with hashtag #liveandtaste on Instagram. I love to see what you make!