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almond ricotta

Almond Ricotta (Plant-Based)

This almond ricotta is creamy, bright from lemon, flavored with fresh garlic and black pepper, and is completely plant-based!

Ingredients
  

  • 2 cups raw almonds, soaked in boiling water for at least an hour and skinned (this has to be done by hand)
  • 1 cup cold water
  • 2 garlic cloves
  • 1 tsp salt
  • 1/2 tsp black pepper, ground
  • 1/2 lemon, juiced
  • 1 tbsp nutritional yeast, optional
  • handful cooked spinach, optional

Instructions
 

  • Directions: Combine all the ingredients together in a high speed blender. If you have a high speed blender with a tamper, that's preferred, as the mixture is quite thick and needs to be pushed around towards the blade. If you don't have a tamper, then a food processor would work, but it won't be as smooth.
  • Mix in the spinach, if using

Notes

Feel free to use this in zucchini roll ups with marinara (also you can use yellow squash and eggplant), or layered between slices of roasted veggies as a mock-lasagna that's pasta free! Just bake as you normally would a regular lasagna.