Vegan Almond Ricotta
All the cheese without the dairy (vegan almond ricotta, please)
I miss cheese most of all since going dairy free. There are very few non-dairy cheeses worth eating. Trust me when I say that vegan almond ricotta is definitely one of them! On the other hand, the shredded dairy-free cheese that I once spread all over a homemade pizza one night, left me gagging. Never again! I mean seriously, I know for a fact that I will never enjoy that bag of flimflam. I know there are kiddos out there that have never tasted real shredded cheese. They are cool with the bag of dairy-free shreds on the market, bless their hearts. However, unfortunately for me, I have tasted the real deal. There’s no going back. I love pizza too much to not hunt obsessively for another cheesy alternative.
Vegan cheese is $$$
Occasionally, I will treat myself to the most delicious almond cheese spread money can buy, from Wholefoods. It puts a for real dent in our grocery budget though. I would also like to add, the very minute my wonderful family spies it in the fridge, there is little hope of any being left for me. So unfair, especially since they can all eat real cheese. I love my boys…all three of them I really do, but I have no problem hiding this stuff from them in the future. They have proven themselves to be real hogs about it. I can’t say I blame them, this stuff is outrageous! Yet another reason why homemade is truly the best. I can make vegan almond ricotta for a fraction of the price and double the satisfaction. Homemade vegan almond ricotta is a cost-effective way to have your cheese and share it too. If you are not too serious about whether your almonds are Raw or not, then Costco is your pony. You can buy a 3pound bag for about $20 bucks. Trader Joes has Raw almonds for about $6/pound. If you find yourself with a healthy supply of almonds try making almond milk. Purchasing blanched almonds to make this is really up to you. I was a skeptic about the skins popping off easily. After trying this, I must report, it is super easy and actually quite fun! A perfect mini kitchen project for the kiddos in your life!
Vegan almond ricotta is dangerously delicious. I am not joking when I say that have a hard time not eating it straight from the blender. I eat it as a snack with crackers, as a spread for sandwiches, baked on a pizza, spread on toast or baked into a pasta dish. You can even omit the garlic and pepper and use it in lieu of cream cheese on bagels or toast with a spread of your favorite jam or a sprinkle of chopped dried fruit. My sister and her boys are coming for a visit very soon and I plan to try this out on her, my brother in law, and my sweet little nephews. Wonder if I should let them guess if it is “real” cheese or not?
|Cook Time:||5 min|
|Prep Time:||2 min|
|Total Time:||2 min|
|Cuisine:||Vegan, gluten free|
* Filtered water 5-6 cups, divided
* 1 teaspoon lemon zest
* 1 Tablespoon lemon juice
* 2-3 garlic cloves
* 1/2 teaspoon onion powder (optional)
* 1-2 Tablespoons Nutritional Yeast (start with 1, add another if you desire more cheesy flavor)
* Salt and Pepper to taste
2. Drain almonds and rinse thoroughly
3. If you used almonds with the skin on, pinch them to release the skin (do this over a bowl, discard skins)
4. Place all ingredients into a high-speed blender and blend, scraping the sides as you go.
5. Add filtered water, starting with 1/4 cup until your desired consistency is achieved
6. Place vegan ricotta in bowl or jar
7. Garnish with fresh herbs and olive oil
8. Will keep fresh in an airtight container in fridge for up to one week