Ricotta cheese is a staple ingredient in many Italian dishes, but for those with dairy sensitivities or following a vegan lifestyle, it can be challenging to enjoy it. Enter almond ricotta, a delicious and nutritious alternative made from almond milk.
Almonds are a highly versatile nut, packed with healthy fats, protein, and various vitamins and minerals. When blended into milk, they are the perfect ingredient to create a creamy cheese that mimics traditional ricotta. This makes it an excellent substitute for dairy-based ricotta in pasta dishes, pizzas, or as a filling for lasagna.
So, how is almond ricotta made? The process is straightforward, requiring only a few simple ingredients. To make it, you’ll need a good unsweetened almond milk (either raw or roasted), water, lemon juice, and a pinch of salt. Boil the almond milk, add lemon and salt, and then let it strain. That’s it.
Not only is almond ricotta a healthier option compared to dairy-based ricotta, but it’s also lower in calories and fat. It’s an excellent source of healthy fats, protein, and fiber, making it an excellent addition to any meal.
In conclusion, almond ricotta is a fantastic alternative to traditional dairy-based ricotta. Its creamy texture and nutty flavor make it a versatile ingredient, perfect for a variety of dishes. Give it a try, and you’ll be pleasantly surprised by how delicious and nutritious it can be.
Here’s the easy and quick process to prepare this vegan ricotta cheese:
Looking for the perfect vegan + gluten-free sourdough bagel recipe to go with this cheese cream? Check out my recipe here.
And you can also follow my Instagram adventure, where I share all the latest experiments in the gluten-free sourdough world!