Vegan Ricotta made with Almonds and Tofu
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Serves: 2 cups
 
This ricotta is ultra versatile. Please see the notes below for the method to make this appropriate for sweet applications (such as cannoli or with fruit).
Ingredients
  • 1 cup soaked peeled almonds (soaked 3 hours or overnight)
  • 4 oz extra firm tofu (not silken)
  • 1 clove garlic
  • 2 tbsp + 1 tsp olive oil
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp miso
  • ½ tsp salt
  • 3 tbsp non-dairy yogurt or sour cream
Method
  1. Soak the almonds in the fridge for at least 3 hours or overnight. If not already peeled, you must peel the almonds after they are soaked. This is easy, the soaked almonds slip right out of their skins.
  2. Blend all the ingredients in a food processor until it is the texture of traditional ricotta.
Notes
-If you want your ricotta to be runnier/creamier then just add a bit more of the yogurt or a splash of unsweetened non-dairy milk.


****TO MAKE THIS A SWEET RICOTTA APPROPRIATE FOR DESSERTS AND FRUIT****
-Use a more neutral flavoured oil (like canola)
-Omit the garlic and miso.
-Add in 2 tbsp powdered sugar and ¼ tsp vanilla (optional).
-Carry on as usual
Recipe by Kindness Kitchen at https://kindnesskitchen.ca/vegan-ricotta/