HOMEMADE ALMOND RICOTTA (Vegan, 10-Minute Recipe)

HOMEMADE ALMOND RICOTTA (Vegan, 10-Minute Recipe)

A creamy, protein-rich dairy-free alternative to traditional ricotta

KEY INFO:

• Prep Time: 10 minutes
• Total Time: 10-15 minutes
• Servings: 2-3 cups
• Difficulty: Easy
• Dietary: Vegan, Gluten-free, Dairy-free
• Storage: 5 days refrigerated, 3 months frozen

EQUIPMENT NEEDED:

• High-speed blender or food processor
• Silicone spatula
• Measuring cups and spoons

Alternative tools:

• Hand blender (will take longer)
• Nut milk bag (optional for straining)

INGREDIENTS:

• 2 cups blanched slivered almonds (280g)
• 1 tablespoon fresh lemon juice (15ml)
• ½ teaspoon sea salt (3g)
• ½-¾ cup water (120-180ml), adjust for desired consistency

Optional add-ins:

• ¼ teaspoon garlic powder
• 2 tablespoons nutritional yeast
• Fresh herbs to taste

METHOD:

1. Place almonds, lemon juice, and salt in your blender.
2. Add ½ cup water initially.
3. Blend on high for 30 seconds.
4. Stop and scrape down sides with spatula.
5. Blend again for 30-60 seconds until creamy.
6. Add more water gradually if needed for desired consistency.
7. Taste and adjust seasonings.

CRUCIAL TIPS:

• Don’t over-blend – stop when texture is slightly grainy like real ricotta
• Use room temperature water for best results
• Scrape sides frequently for even blending
• Add water gradually – you can’t take it out once added!

STORAGE & SERVING:

• Keep refrigerated in airtight container
• Stir well before using
• Freeze in portions if needed
• Let thaw overnight in fridge

COMMON USES:

• Lasagna filling
• Pizza topping
• Spread on toast
• In pasta dishes
• Sweet applications (add vanilla instead of savory seasonings)

VARIATIONS:

• Herb & Garlic: Add 1 minced garlic clove + fresh basil
• Sweet Version: Replace lemon with vanilla extract + optional maple syrup
• Extra Protein: Add 2 tablespoons hemp seeds while blending

TROUBLESHOOTING:

• Too thick? Add water 1 tablespoon at a time
• Too thin? Add more almonds and reblend
• Too grainy? Blend longer
• Too smooth? Start fresh and blend less

Remember: The perfect consistency should resemble traditional ricotta – slightly grainy yet creamy. Don’t aim for completely smooth!