Vegan Lemon Almond Ricotta [GF, Oil-Free]
Creamy and addictive vegan lemon almond ricotta that requires only 6 ingredients and less than 5 minutes to make!
Equipment
- High Speed Blender
Ingredients
- 1 & 1/2 cups blanched and slivered almonds
- 2 tbsp fresh lemon juice
- 2 tbsp unsweetened plain coconut yogurt needs to be plain and unsweetened
- 1/4 tsp mineral salt plus more to taste after blending, if preferred
- 1/4 tsp garlic powder plus more to taste after blending, if preferred
- 1 tsp nutritional yeast
- 3/4 cup warm water
- lemon zest to taste
Instructions
- Add all of the ingredients to a high speed blender.
- Pulse on high for 1-2 minutes, until the texture is whipped and creamy and no large bits of almonds remain. You will need to stop and scrape the ricotta off the sides of the blender and down toward the blade a few times.
- Once the texture is whipped and creamy, test it out. If you want this creamier, add more warm water in small amounts and very slowly until desired consistency is reached.
- Remove ricotta from the blender, add to a medium size bowl, stir and taste test. Add lemon zest to taste. Then, add more salt and garlic powder if preferred.
- Cover and refrigerate and enjoy! It tastes even better the next day.
Notes
- You will need blanched and slivered almonds for this recipe.