Print
Vegan Ricotta Cheese
This vegan ricotta cheese is raw, gluten-free, paleo-friendly, and is super easy to make. It is delicious served with veggie sticks, crackers, or bread, and is fantastic on sandwiches and wraps.
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Ingredients
- 1/3 cup filtered water, plus more as needed
- 1 1/2 cups blanched slivered almonds, soaked
- 2 tablespoons fresh lemon juice, plus more to taste
- 1 tablespoons nutritional yeast, plus more to taste
- 1/2 teaspoon Celtic sea salt, plus more to taste
Instructions
-
Throw all of the ingredients into the blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak lemon juice, nutritional yeast, and salt to taste.
Recipe Notes
Recipe from The Easy Vegan Cookbook by Kathy Hester.
Photo by Trent Lanz; styling by Alicia Buszczak