Description
A simple and creamy 2-ingredient almond ricotta cheese recipe that combines soaked blanched almonds with fresh lemon juice and sea salt, processed until light, fluffy, and perfect for vegan and dairy-free dishes.
Ingredients
Almond Ricotta Cheese
- 2 cups slivered blanched almonds (skinless)
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt (or more, to taste)
- ½ to ¾ cup water
Instructions
- Soak the Almonds (Optional): Place slivered almonds in a bowl and cover them with water. Soak for a minimum of 4 hours and up to 8 hours. If using whole blanched almonds, soak for 8 to 12 hours. Alternatively, pulse whole almonds in a food processor to break into smaller pieces aiming to reduce soak time. Drain the almonds well once soaking is complete.
- Process the Ingredients: Add the soaked and drained almonds, fresh lemon juice, sea salt, and ¼ cup of water to a food processor. Process until the mixture is well combined and somewhat smooth, scraping down the sides as needed to ensure even blending.
- Adjust Consistency and Seasoning: Pour in another ¼ cup of water and continue processing until the ricotta is light and fluffy. If the mixture is still too thick, add additional water one tablespoon at a time until desired consistency is reached. Taste the ricotta and adjust the salt and lemon juice to your preference.
Notes
- Soaking the almonds softens them and enhances the creaminess of the ricotta.
- If short on time, pulsing whole almonds can shorten soaking duration.
- Adjust the amount of water for desired consistency—less water for thicker ricotta, more for creamier texture.
- Lemon juice not only adds flavor but also helps preserve the ricotta for a few days in the refrigerator.
- This ricotta is vegan, dairy-free, and perfect for savory dishes, spreads, or desserts.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Cheese Substitute
- Method: Blending
- Cuisine: Vegan
