Description
This Vegan Ricotta recipe offers a creamy, fluffy dairy-free alternative made from raw slivered almonds, fresh lemon juice, and simple seasonings. Quick soaked and blended to perfection, it’s perfect for lasagna, pizza, stuffed shells, or as a flavorful dip.
Ingredients
Scale
Main Ingredients
- 2 cups raw slivered almonds
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder (optional)
- 3/4 teaspoon salt
- 3/4-1 1/2 cups water
Instructions
- Quick soak almonds: Bring a few cups of water to a boil using a kettle or pot. Place the raw slivered almonds in a bowl or measuring cup and pour the boiling water over them until covered. Let soak for 5 minutes up to 1 hour to soften the almonds.
- Drain and blend: Drain the soaking water and discard it. Add the softened almonds, fresh lemon juice, garlic powder, salt, and 3/4 cup water to a high-powered blender. Blend until very smooth, scraping down the sides as needed.
- Adjust texture: Add up to another 3/4 cup water gradually while blending until the mixture becomes silky smooth and fluffy to your preferred consistency.
- Add herbs (optional): For extra flavor, blend in oregano and basil or fresh basil leaves to taste before serving.
- Serve and enjoy: The vegan ricotta is ready to be used in recipes like vegan lasagna, stuffed shells, as a pizza topping before baking, or simply as a snack.
Notes
- This ricotta can be customized by adding herbs such as oregano and basil for more flavor.
- Use a high-powered blender to achieve the smoothest texture possible.
- Adjust water quantity carefully to get your desired creaminess and fluffiness.
- Perfect for vegan dishes needing a creamy, cheesy substitute.
- Can be stored refrigerated for up to 3-4 days in an airtight container.
Nutrition
- Serving Size: 1 of 8 servings
- Calories: 157 kcal
- Sugar: 1 g
- Sodium: 219 mg
- Fat: 13 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
