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THIS ALMOND RICOTTA IS CREAMY, BRIGHT FROM LEMON, FLAVORED WITH FRESH GARLIC AND BLACK PEPPER, AND IS COMPLETELY PLANT BASED!

When it comes to special occasions, I’ve been making this almond ricotta for years. But only recently did I want to make more special weekend meals for my family, because, well, why not? Plus the farmers markets are full of eggplant and squash and I had the idea of making a deconstructed summer veggie lasagna (see photos at the bottom).

IT’S EXTREMELY VERSATILE, AND PLAYS WELL WITH:

layers of grilled zucchini, eggplant, yellow squash (as you’ll soon see)
added as a layer in collard rolls
over lentil bread and sliced cucumbers (makes a great breakfast!)
over buckwheat bread and fresh tomatoes and sea salt (another great breakfast!)
alongside cinnamon roasted sweet potatoes (yum!)
a dollop on top of soup
stuffed in peppers and baked
or eaten with a spoon!

SPRUCE IT UP!

I personally love to add a whole bag of defrosted spinach that’s been wrung dry really well (or just add sautéed fresh spinach too). It’s a staple that is welcome in any kitchen.

PEELING THE ALMONDS: A LESSON IN MEDITATION

There is a caveat: you have to spend some time meditating as you’re peeling these almonds. It takes time. If you’re just starting out, give yourself a half hour of peeling. I’m not kidding. Put on a good podcast, or put on your favorite record, or simply take the moment and think of your blessings. Whatever you decide, take your time, and peel each one. I promise, it’s worth it. It’s the only way you can make the ricotta ultra smooth.

ALMOND RICOTTA RECIPE

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

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.

Deconstructed Summer Vegetable Lasagna

You’ll need:

Grilled veggies such as yellow squash, zucchini, eggplant (weighed after cooking)
A portion of ricotta (you decide how much, I typically combine my proteins/fats for this)
Favorite marinara or diced canned tomatoes

This is really just a loose recipe:

First, pour a layer of marinara/diced tomatoes on the bottom of your baking dish.
Next, layer your gilled veggies and ricotta, layer by layer.
Top with more ricotta
Lastly, bake at 350 degrees until bubbly, about 30 minutes.
Serve with basil on top and dried herbs.

Almond Ricotta (Plant-Based)

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

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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.