2-Ingredient Almond Ricotta Cheese
User Reviews
4.9
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Prep Time
10 mins
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Total Time
10 mins
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Servings
10 servings
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Calories
135 kcal
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Cuisine
American
2-Ingredient Almond Ricotta Cheese
Description
This almond ricotta starts with soaked or unsoaked slivered blanched almonds processed with fresh lemon juice, salt, and water. Soaking almonds softens them and can improve blendability, but it's optional depending on preference. The food processor breaks down the nuts, producing a creamy consistency similar to traditional ricotta.
The acidic lemon juice brightens the flavor while salt enhances it, replicating ricotta’s tang and savory notes. Adjusting water amount during processing modifies thickness and fluffiness to suit different uses.
This adaptable vegetarian and vegan-friendly ricotta can be customized by adding herbs, garlic, nutritional yeast, or yogurt to enrich flavor. It's useful in recipes requiring creamy texture without dairy. Stored refrigerated, it maintains quality for several days and can be frozen for longer storage.
Its handmade nature allows control over ingredients and freshness, suited for cooks interested in plant-based alternatives.
Ingredients
- 2 cups almond slivered, blanched, skinless
- 1 tablespoon lemon juice fresh
- ½ teaspoon salt Or more, to taste, fine sea salt
- ½ to ¾ cup water
Instructions
Soak the almonds (OPTIONAL):
- See Notes for more information about soaking. To do it:Place slivered almonds in a bowl and cover with water. Allow almonds to soak for a minimum of 4 hours and up to 8. If using whole, blanched almonds, soak 8 to 12 hours. Alternatively, first pulse the whole almonds in a food processor to break them into smaller pieces, reducing soak time. Drain the almonds when ready to make ricotta.
Process:
- Place almonds, lemon juice, salt, and ¼ cup of the water in a food processor. Process until well combined and somewhat smooth, scraping down sides as needed.
- Add another ¼ cup water and continue to process until light and fluffy. If it seems too thick, add more water a tablespoon or two at a time. Taste for seasoning and adjust salt and lemon as desired.
Notes
- Soaking almonds softens them for easier blending, but it's not required.
- Enhance flavor by adding fresh herbs, garlic, or nutritional yeast.
- Store almond ricotta in the refrigerator up to 5 days or freeze for up to 1 month.
- This recipe is a dairy-free alternative to traditional ricotta cheese.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 135 kcal
% Daily Value*
| Calories | 135kcal | 7% |
| Carbohydrates | 5g | 2% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Sodium | 115mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 0IU | 0% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 60mg | 6% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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