It’s unbelievable how simple this almond ricotta cheese comes together. With only 3 ingredients, watch the almonds blend with water and apple cider vinegar to create this unbelievably light faux ricotta cheese. Just like real ricotta, this vegan version can be paired with both savory and sweet dishes. I love adding a spoonful to my favorite pasta with arugula pistachio pesto!
Or if I am craving something sweet – enjoying it with raspberries, pine nuts and maple syrup! This combination was inspired by my favorite brunch place here in NYC – Prune in the east village. Before I went vegan, I used to order their ricotta topped with raspberry, pine nuts and honey. It was so fresh and delicate on my tastebuds. This vegan version has the same light, fluffy texture but without the hefty $14 bill.
Another sweet and simply way is to enjoy it on toast with raspberry preserves! This ricotta makes everything better and the best part is how healthy and nutritious it is!
quick notes
- Soaking almonds, or any type of beans and nuts, is important because of the natural protective toxin called phytic acid present in the bran and hulls of beans. Phytic acid helps protect beans/nuts from sprouting in your kitchen but hinders the absorption of essential minerals, such as zinc, magnesium, iron and calcium, when consumed. By soaking the almonds, the phytic acid is neutralized, activating the nutrients as well as enzymes that aid in digestion.
- Don’t worry if the ricotta is too tangy at first because it mellows out as the ricotta thickens in the refrigerator.
ALMOND RICOTTA
- 1 cups of almond, soaked for at least 8 hours
- 1 tsp salt
- ½-1 tbsp apple cider, start with ½ tbsp and add more for more tanginess
- ¼ cup filter water
Remove skins off almonds by rubbing them in between your hands. They should come off easily. Transfer almonds along with the other ingredients to a blender or food processor and blend until smooth.
Depending on how long you soaked your almonds, you might need to add more water. In that case, I would start with 1 tsp at a time. It should be fluffy and light! Refrigerate for at least 2 hours before serving. The ricotta will thicken in the refrigerator.
p.s. If you like this recipe, click the icons below to share and leave a comment below! Make sure to tag me @girlmeetsradish & #girlmeetsradish so I can see what you are making!
