VEGAN RICOTTA

By Peggie

This vegan ricotta uses slivered almonds to create the perfect ricotta texture. It’s ultra cheesy, tangy and wonderful on pizza or spread on crackers.

Ingredients

• 1 and 1/2 cups (195g) Raw Slivered Almonds (soaked in hot water for an hour)*
• 1/2 cup (120ml) Coconut Cream*
• 1 Tbsp Nutritional Yeast
• 1 Tbsp White Vinegar
• 1 Tbsp Lemon Juice
• 1 tsp Salt
• 1/2 tsp Garlic Powder

Preparation

Step 1

Drain the soaked almonds and add to a blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, salt and garlic powder. Blend. If you have a stick attachment for your blender then use this to push down from the top pressing the ricotta cheese onto the blades for easier blending. If you don’t have a stick attachment then stop regularly and scrape down the sides, stir and blend again. Blend until smooth. It will still have a grainy texture and this is perfect for ricotta.

Transfer to a container and keep stored in the fridge. Enjoy on crackers or on pizza or in a lasagna.

NOTES
*Weigh your slivered almonds for the best result as cup measures can differ in different countries.

*I place the slivered almonds in a bowl and then pour over boiling water from the kettle. Cover with a cloth and leave to soak for one hour.

*The coconut cream used is the full fat variety from a can.

*Prep time does not include soaking the slivered almonds.