This ricotta “cheese” is 100% dairy free and sooo simple to make – no straining or cheesecloth necessary! I love discovering new and simple ways to make food at home that I typically would have bought pre-made at the store. It almost always tastes better (hello, homemade peanut butter), and is often healthier too.
Major bonus that this is totally adaptable to whatever you plan on using it for. Add a medley of herbs and spread it on some crostini, omit the herbs (and nutritional yeast too) and use in baking, add cilantro and put it in enchiladas, or some basil for Italian recipes. I almost always have fresh thyme in the fridge, so that’s what went in mine. It was delicious served with crostini, roasted tomatoes, and tapenade. There’s so many things you could do, as this is such an easy recipe to experiment with flavor-wise. Have fun and enjoy!
- 2 Cups slivered almonds
- 2 Cups hot water
- 1 Garlic Clove
- 1 Tablespoon nutritional yeast (optional)
- 1/2 Teaspoon salt
- Juice from 1/2 a lemon
- Fresh herbs to taste (optional)
- Soak the almonds in the water for at least one hour.
- Add the almonds, about 1/4 cup of the almond water, and the remaining ingredients to a food processor. Pulse until you have a creamy, spreadable consistency.
- Check for seasoning and adjust to taste, then serve immediately or store in the refrigerator for up to 7 days.