Easy Dairy Free Ricotta
A quick and easy dairy free ricotta style cheese
Equipment
- blender or food processor
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 (add last)
- 1 teaspoon dried basil (optional) (or 2 fresh basil leaves)
Instructions
- Add all ingredients to a blender
- Blend well on high speed (If blender has a "grind" setting, you can use it until the almonds are broken down.)
Video
Notes
This recipe will make enough dairy free ricotta 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.
You can use the ricotta mixture right away or store it in the refrigerator in an airtight container for up to 3 days.