Thick vegan ricotta made from almonds
This delicious - and easy! - vegan ricotta made from almonds is perfect for adding to your favourite lasagna or stuffed shell recipes! It’s thick, with the perfect balance of freshness and umami and it comes together in ten minutes or less.
Equipment
- Food Processor
Ingredients
- 1½ cups raw almonds soaked in just boiled water for 4 hours, OR use blanched, slivered almonds instead
- ¼ cup water
- 2 tablespoons freshly squeezed lemon juice
- ½ clove garlic crushed, or grated on a microplane
- ½ teaspoon salt
Instructions
- If using soaked whole almonds, slip off their skins so the ricotta maintains the right colour.
- Place almonds into a small food processor with water, lemon juice, garlic and salt and process until it turns into a thick paste, 1-2 minutes. Scrape once or twice.
- Taste ricotta, adjust salt, lemon or garlic to your tastes. You'll know you have the intended texture when it forms a ball when pressed in your hand without being too dry.
- Once you have the thick ricotta base, if you want it to have a more whipped texture, let the motor run as you drizzle in more water, 1-2 tablespoons at a time, until you get there. You may need to adjust salt as the volume of water goes up!