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Vegan Ricotta made with Almonds and Tofu (Sweet or Savoury versions)

This ricotta is ultra versatile. Below are the ingredients for either the sweet or savoury versions of this ricotta. Choose the best version for your purposes.
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Prep Time 5 minutes
Soaking time 3 hours
Total Time 3 hours 5 minutes
Servings: 2 cups
Ingredients Method Notes

Ingredients
  

SAVOURY Ricotta
  • 1 cup soaked peeled almonds soaked 3 hours or overnight
  • 4 oz extra firm tofu not silken
  • 1 clove garlic
  • 7 tsp olive oil (3 tbsp + 1 tsp)
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 tsp miso
  • 1/2 tsp salt
  • 3 tbsp non-dairy yogurt or sour cream
SWEET Ricotta (for dessert-type applications)
  • 4 oz extra firm tofu not silken
  • 7 tsp canola oil (or another neutral oil) (3 tbsp + 1 tsp)
  • 1 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1/2 tsp salt
  • 3 tbsp non-dairy yogurt or sour cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla optional

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.