By Paul Köber
Almond Ricotta (best vegan recipe!)
A beautiful slow recipe to make the best vegan ricotta of your life! It has a mild, slightly nutty but very rich taste, it's perfectly creamy and just absolutely delicious!
Updated at: Mon, 06 Nov 2023 12:43:23 GMT
Nutrition balance score
Great
Glycemic Index
11
Low
Glycemic Load
6
Low
Nutrition per serving
Calories1515.3 kcal (76%)
Total Fat129.9 g (186%)
Carbs59.1 g (23%)
Sugars12.4 g (14%)
Protein55.1 g (110%)
Sodium3491.3 mg (175%)
Fiber32.6 g (117%)
% Daily Values based on a 2,000 calorie diet
Ingredients
1 servings
Instructions
Step 1
Blanch almonds for 1 minute, then chill in ice-cold water. Remove the skins. (not necessary if you use blanched or slivered almonds)
Step 2
Soak almonds for 20 minutes in hot water or for at least 2 hours.
Step 3
Blend soaked almonds, salt and water until smooth.
Step 4
Using a cheese cloth, or nut bag, squeeze out the almond milk. You can use the remaining almond pulp to make cookies or anything that requires almond flour.
Step 5
Bring the almond milk to a slight simmer (do not boil!), let it simmer stirring constantly for 5-10 minutes.
Step 6
Remove the pot from the heat, then very carefully stir in the lemon juice. Let it chill for 2 hours until the curdles have formed.
Step 7
Carefully transfer the curdles to a cheese cloth to strain off the “whey”. Let it sit with a weight on top for about 1 hour or until most of the liquid has come out.
Step 8
Optionally transfer the ricotta to a cheese mold, press down and let it sit in the fridge to firm up for 1 hour or overnight.
Step 9
Serve on a freshly baked piece of bread! Or use however you would use normal ricotta.
Notes
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