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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
mins
resting time
1
hour
hr
Total Time
1
hour
hr
5
minutes
mins
Course
Condiments, Vegan cheese
Cuisine
American, Italian
Servings
16
tablespoons
Calories
53
kcal
Ingredients
1x
2x
3x
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.
Nutrition
Calories:
53
kcal
Carbohydrates:
2
g
Protein:
2
g
Fat:
5
g
Saturated Fat:
0.3
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
3
g
Trans Fat:
0.001
g
Sodium:
30
mg
Potassium:
68
mg
Fiber:
1
g
Sugar:
0.5
g
Vitamin A:
1
IU
Vitamin C:
0.4
mg
Calcium:
26
mg
Iron:
0.4
mg
Tried this recipe?
Let us know
how it was!