Ricotta is an Italian cheese made from left over milk whey of various animals (cow, sheep, goat, etc.). It can be used in sweet or savory meals since it’s flavor isn’t extremely cheesy — also making it a perfect contender to easily vegan-ize!
My favorite pizzas, pastas, salads + pretty much anything I can add it to includes this dairy-free/vegan ricotta cheese! It has a creamy, tangy, umami, salty flavor without the dairy + is SO simple to make with only 4 ingredients (or 3 if you’re feeling extra lazy!).
Blanched almonds are the base of what creates the ricotta texture + provides somewhat of a blank canvas to create the flavor we want. I just went ahead + purchased blanched slivered almonds from Trader Joe’s but you can always blanch the almonds yourself if you’re up for it!
Although I haven’t tried it I’m sure you can use cashews or macadamia nuts instead if you have those! You just don’t want any skins to prevent it from becoming smooth.
There is only one step! Everything goes in the food processor or blender at once + bam you’ve got ricotta!
I love the unique flavor of miso so I like to include it in my ricotta for an umami punch but nutritional yeast works great as well. I’ve also been lazy + included neither + it turned out delicious! Just a little more mild in flavor.
Taa-daa! Isn’t she gorgeous? 🙂
- Salads (like my watermelon, tomato salad)
- Pastas for extra creaminess
- Lasagna filling
- Stuffed shells
- On toast with a drizzle of honey (YUM!)
- On top of pancakes topped with maple syrup
- Drizzled with olive oil + smeared on crackers or crunchy fresh bread
- + more!
- 1½ cups (8 oz package or 227 g) blanched slivered almonds (or just blanched almonds!)
- 1 very small garlic clove OR a pinch of garlic powder
- 1 tbsp chickpea/yellow miso OR 1 tbsp nutritional yeast*
- 2 tbsp lemon juice
- ½ tsp sea salt
- ½ cup filtered water + more if needed
- fresh herbs (optional)
- add all the ingredients to a food processor or high-speed blender + process until nearly smooth, scraping down the sides as needed. I like my ricotta with some texture so I leave tiny bits of almonds. if you find that it's too dry slowly add more water as needed
- taste + adjust flavor as needed! if using fresh herbs I like to fold in chopped basil or oregano using a spatula
- store in an airtight container in the fridge for about a week!