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Almond Ricotta (Plant-Based)

Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 8 servings
Calories: 110
Ingredients Method

Ingredients
  

  • 1 cup soaked blanched almonds
  • ½ cup unsweetened soy milk
  • 1 tbsp fresh lemon juice
  • ½ tsp garlic powder
  • ½ tsp salt
  • freshly ground black pepper to taste
  • 1 tbsp nutritional yeast
  • ¼ cup sun-dried tomatoes in olive oil finely chopped
  • ¼ cup fresh basil leaves finely chopped
  • ½ tsp dried Herbes de Provence
  • water as needed to adjust texture

Method
 

  1. Add the almonds, soy milk, lemon juice, garlic powder, salt, pepper, and nutritional yeast to a high-speed blender.
  2. Blend until smooth and creamy, stopping to scrape down the sides as needed. Add a small amount of water if necessary to achieve a ricotta-like texture.
  3. Transfer the mixture to a bowl. Gently fold in the chopped sun-dried tomatoes, basil, and Herbes de Provence.
  4. Taste and adjust seasoning if needed. Chill slightly before serving for the best texture and flavor.