Fresh Almond Ricotta Cheese
This super EASY versatile cheese is a blank canvas that you can take in either sweet or savory directions. If you’re new to fresh nut cheese I’m excited for you to discover how rich, creamy, and familiar this is in texture to traditional ricotta cheese. I like to spread this over toast and layer with roasted cherry tomatoes or pesto but you could add sautéed mushrooms or zucchini too! Try it sweet for breakfast and drizzle with honey or fruit compote
Yield: Makes about 3 cups
Fresh Almond Ricotta Cheese
gluten-free, grain-free, dairy-free, paleo, vegan, vegetarian, egg-free, nightshade-free, soy-free
Ingredients
- 2 cups slivered almonds, soaked for 30 minutes in hot water
- 11⁄4 cups water, plus more as needed
- 1 teaspoon lemon juice
- 1⁄2 teaspoon kosher sea salt
Instructions
- Drain and rinse the almonds and transfer them to a high-speed upright blender. Add the water, lemon juice, and the salt. Blend until the mixture becomes thick and coarse, scraping down the sides if necessary. (It may take a moment to begin to move in the blender.) Add more water 1 tablespoon at a time until the cheese becomes almost smooth and creamy.
- Transfer the cheese to an airtight container and store in the fridge, where it will firm up in a few hours and keep for 5 days.