Almond Milk Ricotta Food
ALMOND RICOTTA 'CHEESE'
I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This "cheese" can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.
Provided by Sharon123
Categories Lemon
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Place blanched almonds into a bowl and cover so that there is about an inch of water above the almonds. Soak for 12 hours. (To blanch, simple boil almonds in water for approximately 3 minutes. Rinse under cold water and remove skins.).
- Add the almonds, lemon juice, and water to food process. Process for about 2 minutes. Add dill, thyme, and garlic. Process until mixture is semi-smooth, 5-8 minutes. If you want to use different herbs, go right ahead!
- Refrigerate and serve!
- Tip: If after you process for the first 2 minutes and the mixture has a lot of excess liquid, strain through a cheese cloth or small strainer and then return the solid mixture to the food processor. Continue with the steps as written.
Nutrition Facts : Calories 866.1, Fat 76.2, SaturatedFat 5.7, Sodium 32.2, Carbohydrate 29.8, Fiber 14.9, Sugar 7.1, Protein 31.5
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- Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
- Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, or parsley (optional).
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- Place all the ingredients into a food processor: silvered almonds, lemon juice, water, almond milk, and salt.
- Blend until almost smooth. You will have to stop the blender, scrape down the sides of the bowl and repeat until all ingredients are evenly combined. It can be difficult to blend or too thick so you can add extra water, up to 5 tablespoons. You want to form a thick, fluffy mixture with almost no bites of almonds, just a grainy texture as regular ricotta. Blend between each addition and stop when it reaches a fluffy and creamy, slightly grainy texture. The whole process of blending, scraping the bowl, takes about 2-4 minutes.
- Taste and adjust by adding some of the recommended flavorings. Add more nutritional yeast to enhance the cheese flavor, more salt for a savory cheese, and more lemon for tangy ricotta.
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