Almond Ricotta (No Cheese)

This Almond Ricotta is perfect for vegans and my dairy-free friends. With its delicious and creamy texture, you’ll never know there is no dairy. Plant Paradox compliant.

Enjoy this Almond Ricotta as a spread on vegetables, a slice of lectin-free bread, or try it in my recipe for Best Vegetable Lasagna of Your Life (coming soon)

Tips from LECTIN FREE WIFE

• Be sure to use slivered blanched almonds. Almond skins contain lectins

• You can add fresh herbs like basil if you want an additional flavor boost.

Almond Ricotta

This recipe only takes minutes to prepare and yields about 2 cups of yummy cheese-less Almond Ricotta

INGREDIENTS

Here’s all the goodies that you need to make Almond Ricotta.

• 2 c slivered blanched almonds

• 4 tsp nutritional yeast

• 2 tbsp lime juice

• 1 tsp iodized sea salt

• 1/4 tsp garlic powder

• 3/4 c unsweetened/plain almond milk

INSTRUCTIONS

Here’s how to make Almond Ricotta at home.

1. In a blender or food processor put the almonds, nutritional yeast, lime juice, salt, garlic powder, and almond milk-pulse on high until smooth and blended.

2. Scrap sides, folding into center and pulse again until completely smooth and creamy texture

Here’s the printableRecipe…

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Almond Ricotta (No Cheese)

Yield: 2 cups

Author: Lectin Free Wife

Ingredients

• 2 c slivered blanched almonds
• 4 tsp nutritional yeast
• 2 tbsp lime juice
• 1 tsp iodized sea salt
• 1/4 tsp garlic powder
• 3/4 c unsweetened/plain almond milk

Instructions

1. In a blender or food processor put the almonds, nutritional yeast, lime juice, salt, garlic powder, and almond milk-pulse on high until smooth and blended.
2. Scrap sides, folding into center and pulse again until completely smooth and creamy texture

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