Almond Ricotta
Soak your almonds ahead of time and then whip this up in moments when you need it! Just combine the fresh garlic and lemon juice with the cheeziness of some nutritional yeast and the richness of almonds and enjoy!
| Servings | Prep Time |
| 2cups | 5minutes |
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Ingredients
- 2cups raw almonds
- 3Tablespoons fresh lemon juice
- 3cloves fresh garlic, minced
- 1/3cup nutritional yeast
- 1/2teaspoon salt
- 3/4cup filtered water
Instructions
- In a large measuring cup or bowl, soak the almonds overnight. I like to do twice what I need and then freeze half for next time!
- Drain and rinse the almonds. If the almonds still have the brown skins, just squeeze them off before using. Put them in a blender or food processor with the remainder of the ingredients.
- Process by pulsing until the cheeze has the desired texture. You might want to leave it a little rough; it is great in lasagna that way! More pulsing will make a smoother product.
- This will keep in the fridge for at least five days. Enjoy!
Recipe Notes
So simple, so useful, and so delicious! Try it in this White Winter Lasagna.
