Vegan Ricotta
This vegan ricotta has the perfect ricotta taste and texture. It's ultra cheesy, tangy and wonderful on pizza or spread on crackers.
Servings: 8
Calories: 171kcal
Ingredients
- 1 ½ cups Slivered Almonds (195g) soaked in hot water for 1 hour
- ½ cup Canned Coconut Cream (120ml) Unsweetened
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Distilled White Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Sea Salt
- ½ tsp Garlic Powder
Instructions
- Add your slivered almonds to a bowl, pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
- Then drain them and add to your blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder.
- Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta.
- Transfer to a container and keep it stored in the fridge for up to a week. It's also freezer friendly if you want to freeze some.
Video
Notes
- If you don't have canned coconut cream then full fat canned unsweetened coconut milk will also work.
- You can omit the nutritional yeast but you will lose some of the cheesy flavor.
- Distilled white vinegar works best for flavor though apple cider vinegar will work in a pinch.
- If you're wanting to use this recipe in another recipe, then this makes approximately 1 and ⅔ cups of vegan ricotta.
- Prep time does not include the time to soak the slivered almonds.
- Keep it stored in the fridge for up to a week. It's also freezer friendly.
- This recipe was first published in February 2019. It has been updated with extra tips but the recipe itself is unchanged.
Nutrition
Serving: 1Serve | Calories: 171kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Sodium: 292mg | Fiber: 3g | Sugar: 1g