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Hi everyone! Today I'll show you how to make almond ricotta! But before we start, let me tell you that this ricotta is a dream come true. It's creamy, light and so flavorful you'll never go back to the traditional one EVER! Trust me! I've been making mine for years and I totally love it!
This recipe is super easy to make. All you need are 30 minutes of your time and 4 ingredients!
What is Almond Ricotta?
Almond ricotta is a creamy vegan cheese made using the following 4 ingredients: raw almonds, soy milk, salt and lemon juice.
About Soy Milk...
It's super important to use soy milk made of only 2 ingredients: soy beans and water. No sugar, no additives or the ricotta will either not curdle or have the wrong flavor.
Can I leave Soy Milk out?
If you want to avoid using soy milk, leave it out and double the recipe. Be aware that the ricotta will taste more like almond.
Can I Use Store Bought Almond Milk?
Short answer no. Unless you don't find a thick almond milk made with just 2 ingredients: almonds and water. The effort of making it is going to be totally worth it, trust me!
How Can I Use The Almond Ricotta?
You can use it just like you'd use traditional ricotta. I personally love making ravioli, gnocchi, pies & lasagne with it but the options are endless.
Step 1: Soak and Blend The Almonds
The first step for our almond ricotta is soaking the almonds overnight and then blending them with water. Soaking the almonds is optional but recommended as it makes the almonds easier to blend.
Once the almonds have been blended you should have a thick almond milk that looks like the one in the picture below.
Step 2: Strain the Almond Milk
Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove any almond pulp.
What Can I Do With The Almond Pulp?
You can make almond flour or use it as fertilizer for your plants.
If you want to make almond flour: Put the pulp onto a baking tray covered with baking paper and dehydrate it at 120 °C (250 °F) for 90 minutes. Once dry, put it into a food-processor and process until finely ground. You'll be left with almond flour. Store it in an airtight container at room temperature.
Step 3: Heat the Milk and Add the Lemon Juice
Pour the almond milk and soy milk into a pan and heat over high heat until hot. Then turn off the heat and add the lemon juice. Stir gently, cover with the lid and allow to rest for 45 minutes.
Once you add the lemon juice the milk should start curdling:
Step 4: Straining the Ricotta
Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and let it drain for 1 hour. You know that the ricotta is ready once it's not jiggly in the middle.
This is the consistency you want your ricotta to have:
Step 5: Transfer to a Mold
I like to put my ricotta into a ricotta-mold to have a fancy shape. That said you can just place yours into a bowl and cover it with plastic wrap if you don't have one. Chill the ricotta in the fridge, it will keep for up to 3 days.
More Delicious Recipes
- Double Chocolate Pudding Cake
- Italian Custart Tart (Torta della Nonna)
- Extra Fudgy Vegan Butter Beans Brownies
Have You Tried This Recipe?
If you try this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram!
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