You’re probably wondering what type of magic spell you will need to use to make a non-dairy, plant-based, totally vegan ricotta cheese. Well, although you will feel like a magician once you see and taste the finished product, no magic spell is required.
To achieve the texture of ricotta, the two main items you will need are almonds and a good blender or food processor. If you can not find slivered, blanched almonds, then you can use whole almonds. However, you will need to blanch the whole almonds in boiling water for 2 minutes, remove the hulls, and then chop them very well. I show you an easy way to do this in my video for this recipe.
Watch the Recipe Video
Dairy-Free Ricotta Ingredients
To make my dairy-free ricotta cheese, add the following ingredients to your blender or food processor:
½ cup water
½ cup almond milk
2 cups slivered, blanched almonds
3-4 dashes sea salt
1 garlic clove
2 Tbsps. lemon juice (add last, just before blending)
2 fresh basil leaves or 1 teaspoon dried basil (optional)
Easy 2-Step Instructions
Step #1: Add all ingredients to a blender
Step #2: Blend well on high speed (If the blender has a “grind” setting, you can use it until the almonds are broken down.)
Recipe Notes
This recipe will make enough dairy-free ricotta cheese for a lasagne. Of course, you can use it for other recipes as well.
You can use the ricotta mixture right away or store it in the refrigerator in an airtight container for up to 3 days.
Ingredients
- 1/2 Cup Water
- 1/2 Cup Almond Milk
- 2 Cups Slivered, Blanched Almonds
- 4 Dashes Sea Salt
- 1 Clove Garlic
- 2 tbsp. Lemon Juice
- 1 Teaspoon Dried Basil or 2 fresh basil leaves (optional)
Instructions
- Add all ingredients to a blender
- Blend well on high speed (If blender has "grind" setting, you can use it until almonds are broken down.)
