VEGAN RECIPE: ALMOND RICOTTA!

This almond ricotta recipe is vegan and couldn’t be easier! It’s versatile and can be used in sweet AND savory dishes to add a creamy layer to everything from toast to lasagna!

INGREDIENTS:
1 cup raw almonds
2-3 cups hot water (to soak)

1 lemon, juiced
1/2 tsp salt
2-3 cups warm water for blending

NOTE: For the smoothest and best results, use a high-powered blender like a vitamix or blendtec to get the job done.

INSTRUCTIONS:
In a bowl, soak the raw almonds in 2-3 cups of hot water for about an hour. (This is to loosen the skins).

After soaking, the almond skins will slip off. Pinch each almond until all skins are removed.

In a blender, add the skinned almonds, lemon juice (~ 2 Tbsp), salt, and warm water to cover the top of the almonds to about 1/2 inch high.*

*While blending, keep a cup of warm water on hand in case almonds lock-up and stop blending. Add more water to loosen, if needed, and keep blending until smooth.

Adjust the salt to taste and it’s done!

Can refrigerate and will keep for about 5-7 days.

Add it to toast with jam, make a dip, layer a lasagna, or use with side dishes… the uses are limitless!