CREAMY VEGAN RICCOTA
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 !
Servings 1 bowl
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.