Almond Ricotta

Soft and fluffy with just a hint of sweetness, perfect for ravioli, lasagna, and cannoli. Almond ricotta
Yield about 4 c
Time 5 minutes, plus soaking
  • blender, preferably a high-speed one like Vitamix
  • glass container with lid

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.

VeganRecipe from Artisan Vegan Cheeseread my review.

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Almond ricotta