This vegan ricotta uses slivered almonds to create the perfect ricotta texture. It’s ultra cheesy, tangy and wonderful on pizza or spread on crackers.
- Drain the soaked almonds and add to a blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, salt and garlic powder. Blend. If you have a stick attachment for your blender then use this to push down from the top pressing the ricotta cheese onto the blades for easier blending. If you don’t have a stick attachment then stop regularly and scrape down the sides, stir and blend again. Blend until smooth. It will still have a grainy texture and this is perfect for ricotta.
- Transfer to a container and keep stored in the fridge. Enjoy on crackers or on pizza or in a lasagna.
*Weigh your slivered almonds for the best result as cup measures can differ in different countries.
*I place the slivered almonds in a bowl and then pour over boiling water from the kettle. Cover with a cloth and leave to soak for one hour.
*The coconut cream used is the full fat variety from a can.
*Prep time does not include soaking the slivered almonds.
*If you’re wanting to use this recipe in another recipe, then this makes approximately 1 and 2/3 cups of vegan ricotta.
- Category: Appetizer, Side, Gluten-Free, Savory
- Method: Blend
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 180
- Sugar: 1g
- Sodium: 303mg
- Fat: 16.2g
- Saturated Fat: 3.5g
- Carbohydrates: 5g
- Fiber: 2.6g
- Protein: 5.5g
Keywords: vegan ricotta