Almond Ricotta (plant-based)
A fantastic plant-based alternative for ricotta cheese using tofu and slivered almonds. An ideal addition in lasagna, stuffed pasta shells, casseroles, blintzes, and dips.
Equipment
- food processor
Ingredients
- 1½ cups slivered almonds*
- 1 cup plant milk
- 8 ounces firm tofu drained
- 3 Tbsp nutritional yeast
- 1 Tbsp fresh lemon juice
- Salt to taste (optional)
Instructions
- Combine all of the ingredients in a food processor or high-speed blender.
- If using a food processor, process for 60-90 seconds. If using a high-speed blender, turn the knob to medium power (setting 5-6 on Vitamix) for 60-90 seconds. Use the tamper as needed. Blend or pulse until the almonds are broken down and finely chopped but not smooth. Taste the mixture to ensure the almonds aren’t too course. The mixture should resemble ricotta - not chunky or crunchy, but not too smooth.
- Adjust seasonings to taste.
Notes
* Any raw almonds may be used; however slivered almonds don’t have their skin on, which results in a creamier and prettier finished ricotta product. Cashews also work great if you can't/don't have almonds. If you are allergic to nuts, hemp hearts or hulled raw sunflower seeds should work - though this may alter the texture, flavor, and color of the ricotta.