Ingredients
1 cup raw slivered almonds (or firm tofu)
1–2 tablespoons lemon juice
1 tablespoon olive oil
1 clove garlic (optional)
1/2 teaspoon sea salt
2–4 tablespoons water (as needed)
1/4 teaspoon nutritional yeast (optional)
Instructions
1. Soak almonds in hot water for 30 minutes or overnight in cold water. (Skip this step if using tofu.)
2. Drain almonds and add to a food processor with lemon juice, olive oil, salt, and garlic.
3. Blend until crumbly.
4. Add water gradually, 1 tablespoon at a time, blending until smooth but thick and spreadable.
5. Taste and adjust seasoning. Add nutritional yeast for a cheesy flavor.
6. Use immediately or store in fridge for up to 5 days.
Notes
For extra tang, increase lemon juice.
For a smoother texture, use tofu instead of almonds.
Perfect as a filling in vegan lasagna, dolloped over toast, or swirled into pasta.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dairy-Free, Vegan, Dips & Spreads
- Method: Blended
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 2 tbsp
- Calories: 70
- Sugar: 0g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: dairy free ricotta cheese, vegan ricotta, almond ricotta