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Vegan Ricotta Cheese

Vegan Ricotta Cheese

Denise Keniston - Basil Lover
Vegan Ricotta Cheese is light, creamy, and endlessly versatile. I use only three ingredients, and I use it like dairy-made ricotta – only vegan is better!
5 from 2 votes
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Course Dip, Vegan Cheese
Servings 0

Equipment

  • High Speed Blender
  • Cheese Cloth
  • Strainer

Ingredients
  

  • 2 cups Almonds, soaked overnight
  • 1 qt Water, filtered
  • 3/4 tsp Citric Acid or Lemon Juice
  • 1/2 Zest one lemon
  • 1/2 tsp Sea Salt

Instructions
 

  • Blend the almonds and water in a high-speed blender
  • Strain the moisture to separate the almond milk from the pulp
  • Discard the pulp
  • Pour the milk into a pot and heat to 194°F. Monitor with a thermometer
  • Whisk isin the lemon juice, lemon zest, and salt
  • Remove from heat and let stand for 15 minutes
  • Pur into a strainer lined with cheesecloth. Cover wiht plastic and refrigerate for a couple of hours
  • Let the ricotta drain for a few hours befort stranferring to sealed container.
Keyword Vegan Ricotta, Vegan Ricotta Cheese
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