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Are you looking for a recipe to make almond ricotta? Then you're in the right place. This almond ricotta is creamy, full of flavour and absolutely delicious. This recipe is also rather quick and easy to make and requires only 4 ingredients that are easy to find.
Making vegan ricotta is easy. We start by making a thick almond milk. Then we pour it into a pan and heat it on low until it's hot but not boiling. Next we add either vinegar or lemon juice and mix.
This process makes the milk curdle. We then strain the milk using a cheesecloth or a kitchen towel and once we've strained enough liquid and the ricotta is thick we can place it in a ricotta mold and serve it.
Before you jump into the kitchen I suggest you read this blog-post carefully. The recipe is easy to make yet there are a few tricks it's easy to know before you start.
To make almond ricotta we need the following 4 ingredients:
- raw almonds
- unsweetened soy milk
- lemon juice or apple cider vinegar
How to replace ingredients
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.
If you want to avoid using soy milk, leave it out and use the same amount of almond milk. Be aware that the ricotta will taste more like almond.
Lemon juice: You can replace lemon juice with the same amount of apple cider vinegar.
Almonds: You can't replace almonds in this recipe because it's the only nut that makes a milk able to curdle. You can't either use store bought almond milk because it won't curdle and it won't be as thick as you need it to be to make almond ricotta.
Step 1: Make the milk
Before we jump to the recipe here's a brief explanation of the process.
The first step to make almond ricotta is soaking the nuts in the fridge overnight. Soaking them makes makes them easier to blend.
The next day we drain the almonds and place them in a blender along with some water. Next we can blend the mixture until it's thick.
Once the mixture is blended it should be thick and bubbly like the one in the picture below.
Step 2: Strain the milk
Next we can strain the milk. To do so we pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove any almond pulp.
Step 3: Heat the milk
Next we pour the almond and soy milk into a pan and heat over high heat until hot but not boiling. Then we turn off the heat, add the lemon juice and stir gently.
Once we add the lemon juice the milk should start curdling as shown in the picture below. If it doesn't happen then you need to add more lemon juice or vinegar.
Next we cover the pan with the lid and allow the mixture to rest for 45 minutes.
Step 4: Straining the ricotta
Once the mixture has had some rest we can pour it over a colander covered with a cheesecloth or a thin towel and let it drain in the seink for 1-2 hours.
The ricotta is ready once it's thick and rather firm.
This is the consistency you want your ricotta to have:
Step 5: Transfer to a mold
Once the ricotta is thick we can scoop it into a ricotta-mold (if you have one) or into a bowl.
Chill the ricotta in the fridge before serving, it will keep for up to 3 days.
You can use almond ricotta the same way you'd use the traditional one. You can use it for baking, to make gnocchi, ravioli, cannelloni etc.
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.
More Delicious Recipes
- Double Chocolate Pudding Cake
- Italian Custart Tart (Torta della Nonna)
- Extra Fudgy Vegan Butter Beans Brownies
Have You Tried This Recipe?
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How to Make Almond Ricotta
- 200 g raw almonds soaked overnight ((7 oz))
- 500 ml water ((2 cups))
- 250 ml soy milk ((1 cup))
- ½ tsp salt
- 1 lemon juiced
- Drain and rinse the almonds.
- Add almonds and water to a high-speed blender and blend until finely ground.
- Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove the almond pulp**.
- Pour the almond and soy milk into a pan and heat over high heat, stirring constantly. Once hot turn off the heat.
- Pour in the lemon juice and stir gently. Cover and allow to cool for 45 minutes.
- Pour the mixture over a large strainer covered with a cheesecloth or a thin towel and let it drain for 1 hour.
- Discard the liquid and add the ricotta to a mold.
- Chill in the fridge and use within 3 days. Enjoy!