VEGAN ALMOND RICOTTA CHEESE
Homemade Vegan Almond Ricotta Cheese Recipe is quick and easy to make with three simple ingredients. This versatile dairy-free ricotta recipe has a light and fluffy, creamy texture. It is a delicious addition to pasta, pizza or a mascarpone replacement in desserts! It is so addictive you will want to make a double batch.
- Prep time
- 48 hr
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2.5 cups Raw Organic Almonds or Blanched Slivered Almonds
- 50ml Fresh squeezed lemon juice (a little more if you like it brighter tasting)
- 5 ml Sea Salt
- 1L Cold Filtered Water for blending or slow juicing
- Lemon Zest, if desired
- 2 Sprung Fresh Thyme
- Dash of Black Pepper
- Dash of Sea Salt Flakes
- Olive Oil
Instructions
- 1
Soak raw almond overnight in a large mason jar.
- 2
The next day, remove skins (optional) and rinse well.
- 3
Make your almond milk in a Hurom Slow Juicer or a Vitamix high speed blender.
- 4
Strain and move grit and excess pulp.
- 5
Add in sea salt. Mix well.
- 6
Pour the almond milk in a saucepan over low-medium heat and bring to a boil. Stirring frequently.
- 7
Once the milk starts to boil, turn to low heat and let it simmer for a 5 minutes. Turn the heat off and let it cool down for another 5 minutes.
- 8
Add in lemon juice and gently stir.
- 9
Let it curdle and coagulate the almond milk. It may take up to 3 hours or more.
- 10
Strain it thru a cheesecloth and let the whey separate overnight in the refrigerator.
- 11
The next next morning, the Vegan Almond Ricotta Cheese is ready!
- 12
Add in lemon zest, thyme and dash of salt and black pepper. Mix well.
- 13
Spoon the almond ricotta cheese into a container or cheese mold to shape it.
- 14
Serve and enjoy with your favourite crackers, sourdough bread or pasta!