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Oil-Free Ricotta, Vegan

We love Ricotta flavors and texture but prefer a plant-based option. This one is full of flavor and oil-free!
Print Recipe
Prep Time 5 minutes
resting time 1 hour
Total Time 1 hour 5 minutes
Course Condiments, Vegan cheese
Cuisine American, Italian
Servings 16 tablespoons
Calories 53 kcal

Ingredients
  

  • 1 cup almonds blanched, sliced or chopped
  • 2 1/2 cups water boiling, divided
  • 2 tsp miso use chickpea miso for soy-free
  • 1 tbsp lemon juice

Instructions
 

  • Rinse almonds, drain. Put in a jar and add 2 cups of boiling water. Cover and let set for at least one hour.
  • Drain the almonds and rinse again.
  • Place the almonds in a blender. Add 1/2 cup of the boiling water. Blend until almonds are mixed into water and almost smooth.,
  • Add the lemon juice and miso. Blend until creamy but not quite smooth.
  • Adjust the lemon and miso, if needed.
  • You may use now or refrigerate for a few yours for best flavor and texture.
  • Store in a air-tight container in the refrigerator for up to 5 days.

Notes

Note

This makes a delicious topping on pizza or pasta. It also works well as a base for a dip.