Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli.
Yield: about 4 cups
Time: 5 minutes, plus soaking
Tools
- blender, preferably a high-speed one like Vitamix
- glass container with lid
Ingredients
- 2 c blanched almonds (long soak)
- 1 c water
- pinch salt
Directions
Blend the drained almonds, water, and salt until fluffy and somewhat creamy but not completely smooth.
Notes
Use immediately or store in the refrigerator for up to a week.
Recipe from Artisan Vegan Cheese – read my review.
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