Who knew making light, fluffy, creamy vegan cheese was so simple? Don’t skip on soaking the almonds, though in this recipe from Lisa Dawn Angerame’s cookbook Wait, That’s Vegan?—it’s a crucial step in getting the best texture.
What you need:
1 cup whole almonds, soaked overnight, drained and rinsed
¾ cup filtered water, plus more, if necessary
½ teaspoon salt
What you do:
- Into a blender, add almonds, water, and salt, and blend on low speed. As almonds break down, increase the speed. If needed, add a tablespoon or two of water, to help blend smoother. When ricotta is creamy, fluffy, and smooth, switch off blender.
- Use immediately, or store in an airtight container in refrigerator for up to 3 days.
Photo credit: Alex Shytsman