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Prep 10 mins
Cook 5 mins
I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This “cheese” can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.
- Place blanched almonds into a bowl and cover so that there is about an inch of water above the almonds. Soak for 12 hours. (To blanch, simple boil almonds in water for approximately 3 minutes. Rinse under cold water and remove skins.).
- Add the almonds, lemon juice, and water to food process. Process for about 2 minutes. Add dill, thyme, and garlic. Process until mixture is semi-smooth, 5-8 minutes. If you want to use different herbs, go right ahead!
- Refrigerate and serve!
- Tip: If after you process for the first 2 minutes and the mixture has a lot of excess liquid, strain through a cheese cloth or small strainer and then return the solid mixture to the food processor. Continue with the steps as written.