- Healthy Eating Jo
Quick Vegan Almond Ricotta
This Quick Vegan Almond Meal Ricotta is an easy and tasty cheese that you can whip up and be eating in under 30 minutes, plus it crumbles just like regular ricotta!
I just adore all things Cheese! I'm a savoury girl through and through. So when it came to changing to plant based eating, cheese was one of the hardest things to give up.
Or so I thought...
Fortunately there are SO MANY vegan alternatives to cheese, and I assure you, I've made, bought and eaten pretty much eaten all of them :)
For my original Vegan Cheese recipe, with the classic cheese 'tang', head to my recipe here
Here's a look at it:
It's definitely worth the time and effort to make and enjoy.
I previously also made this Almond Cheese Spread that I used on this pizza
This time I needed ricotta for a pasta recipe I was making, and knowing they didn't sell a vegan version at my local supermarket, I knew I needed to make something quickly at home.
Nuts take a while to soak, so I thought why not use a nut meal!
Cashew meal would be perfect for this as well, but I had almond meal on hand, so that's what I used. Genius!
This Almond Ricotta turned out perfectly. I pressed some of it into a ramekin to create a traditional cheese shape, and crumbled it over everyone's pasta prior to serving. You can find this Pasta Alla Norma recipe on my Instagram.
I also used it in this Vegan Smoky Shakshuka with Almond Ricotta Parcels mixed with some nutritional yeast and spices.
I hope you give this easy Almond Ricotta recipe a go, and share with me what you make with it.
Tag me on Instagram @healthyeating_jo or Facebook Healthy Eating Jo if you make it, I'd love to share.
Quick Vegan Almond Ricotta
(Makes 2 ramekin sized cheeses)
200g blanched almond meal
1 tsp pink himalayan salt
1/2 tsp citric acid or 1 tablespoon fresh lemon juice
1 cup boiling water
Cover the almond meal with boiling water and allow to stand for 20 mins
Drain briefly in a nut mylk bag
Empty into a clean bowl and stir through the salt and citric acid
Place back in the nut mylk bag, twisting to seal and squeeze tightly, pressing out as much liquid as possible for a few minutes.
Use immediately or place twisted bag on top of a small sieve over a bowl and place in the fridge overnight to set further.
The next day you can press into a mould to create a cheese shape if desired. I used a couple of ramekins lined with paper to make it easier to flip the cheese out
Feel free add onion or garlic powder, or nutritional yeast to change the flavour for various purposes.
It's also great mixed with fresh chives, garlic and onion powder and spread on toast or crackers. Yum!