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Friday 07 August 2026 12:24:29 GMT
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Almond Ricotta 🌱🥛 with only 3 ingredients! ⠀  I first made this plant based ricotta 4 years ago and it’s been a signature recipe ever since. We’re mimicking the process of original ricotta making, but using fresh almond milk instead of cow’s milk. ⠀  For the ricotta: - 2 cups (260 g) almonds (whole, blanched or slivered) - 1.5 tsp salt - 1.5 liters (~ 6 cups) water - 4 tbsp lemon juice (1 medium lemon) ⠀ ❶ Blanch almonds for 1 minute, then chill in ice-cold water. Remove the skins. (not necessary if you use blanched or slivered almonds) ❷ Soak almonds for 20 minutes in hot water or for at least 2 hours. ❸ Blend soaked almonds, salt and water until smooth. ❹ Using a cheese cloth, or nut milk bag, squeeze out the almond milk. You can use the remaining almond pulp to make cookies or anything that requires almond flour.
❺ Bring the almond milk to a slight simmer (do not boil!), let it simmer stirring constantly for 5 minutes. ❻ Remove the pot from the heat, then very carefully stir in the lemon juice. Let it chill for 2 hours until the curdles have formed. ❼ Carefully transfer the curdles to a cheese cloth to strain off the “whey”. Let it sit with a weight on top for about 1 hour or until most of the liquid has come out. ❽ Optionally transfer the ricotta to a cheese mold, press down and let it sit in the fridge to firm up for 1 hour or overnight. ❾ Serve on a freshly baked piece of bread! Or use however you would use normal ricotta. ⠀  Please tag me if you make it, I love seeing your remakes! ⠀ #vegan #EasyRecipes #veganrecipes #tiktokfood #plantbased
Almond Ricotta 🌱🥛 with only 3 ingredients! ⠀ I first made this plant based ricotta 4 years ago and it’s been a signature recipe ever since. We’re mimicking the process of original ricotta making, but using fresh almond milk instead of cow’s milk. ⠀ For the ricotta: - 2 cups (260 g) almonds (whole, blanched or slivered) - 1.5 tsp salt - 1.5 liters (~ 6 cups) water - 4 tbsp lemon juice (1 medium lemon) ⠀ ❶ Blanch almonds for 1 minute, then chill in ice-cold water. Remove the skins. (not necessary if you use blanched or slivered almonds) ❷ Soak almonds for 20 minutes in hot water or for at least 2 hours. ❸ Blend soaked almonds, salt and water until smooth. ❹ Using a cheese cloth, or nut milk bag, squeeze out the almond milk. You can use the remaining almond pulp to make cookies or anything that requires almond flour.
❺ Bring the almond milk to a slight simmer (do not boil!), let it simmer stirring constantly for 5 minutes. ❻ Remove the pot from the heat, then very carefully stir in the lemon juice. Let it chill for 2 hours until the curdles have formed. ❼ Carefully transfer the curdles to a cheese cloth to strain off the “whey”. Let it sit with a weight on top for about 1 hour or until most of the liquid has come out. ❽ Optionally transfer the ricotta to a cheese mold, press down and let it sit in the fridge to firm up for 1 hour or overnight. ❾ Serve on a freshly baked piece of bread! Or use however you would use normal ricotta. ⠀ Please tag me if you make it, I love seeing your remakes! ⠀ #vegan #EasyRecipes #veganrecipes #tiktokfood #plantbased

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