Vegan Almond Ricotta Recipe

 

As a lactose-intolerant vegan who deals with inflammation issues…I’ve stayed away from eating dairy for a LONG time. But in the last year of so, I’ve finally started experimenting with making vegan cheeses, and I will admit, I’m loving it.

 

For a long time, I stayed away from any food in quotes. veggie “burgers”, “sausages”, “cheese”….just give me some beans and vegetables please. I don’t have much interest in creating fake version of animal products. But I have to admit, the vegan cheese phenomenon has opened up a world of great flavors and textures that I’m loving.

 

These cheeses are not processed or full of fillers and gums. These cheese utilize the strengths of some key ingredients like agar agar (a sea vegetable), almonds, and cornstarch for an amazing treat that has similar flavors and consistencies to milk-based cheese.

 

Since we’ve been building up a repertoire of vegan cheeses, my fiance and I finally felt confident enough to riff on a recipe and see how it went. What we got? The most delicious ricotta I’ve ever had.

 

This cheese comes together in less than 20 minutes and is a fabulous accompaniment to crackers, on top of pasta, or off a spoon. It’s delicious.

 

The last main thing that makes this recipe great is that it works perfectly even if you don’t have a super powerful blender, this is a great recipe because you *want* the consistency of the almonds!

 

Vegan Almond Milk Recipe

Vegan Almond Ricotta Recipe
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 servings
Ingredients
  • 2 cups raw almonds
  • 1½ cups water
  • ¼ cup coconut oil
  • 1 tbsp cornstarch
  • 2 tbsp agar agar flakes
  • 1 tsp salt (or to taste)
  • 1 tbsp lemon juice
Instructions
  1. Blanch the almonds: boil the almonds in water for about 1 minute, drain and rinse, and then remove the skins.
  2. Add all the ingredients except the lemon juice to a blender and food processor and blend. You want to create a nice paste, but it's OK if the almonds are not completely smooth - that will help make the ricotta consistency.
  3. Taste, add lemon juice, adjust salt, and do one last blend to make sure it's all incorporated.
  4. Serve as is, but it's especially good if you gently warm it in a pot on stove top to serve on top of pasta dishes, crackers, or carrot sticks.

 

 

  Thanks for reading, and have a wonderful day,   samantha attard sig

 

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samantha attard happy healthy humanSamantha Attard, PhD, is the founder of Happy Healthy Human. Sam is a performance coach and yoga instructor who helps people eat, move, and live with intention. Learn more here.

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