Description
A creamy ricotta cheese alternative to use in your favorite recipes, enjoy with some crackers or on top of toast! This Homemade Vegan Ricotta Cheese recipe is made with only 6 ingredients- blanched almonds, nutritional yeast, coconut milk, salt, lemon juice, and apple cider vinegar and is also gluten-free!
Ingredients
Units
Scale
- 2.5 cups blanched almonds
- 2.5 tablespoons nutritional yeast
- 1 can coconut milk (solid part only)
- 1/2 teaspoon salt
- 1 lemon, juiced
- 1/2 tablespoon apple cider vinegar
Instructions
- You will want to soak your almonds overnight, or alternatively you can boil them for 15 minutes.
- Drain and rinse the almonds then add to a high-speed blender/food processor.
- Add the other ingredients to the blender also, making sure to only spoon the solid cream part of the coconut milk into the blender.
- Blend on high until it’s very smooth and creamy with no almond chunks left. Stop and scrape down the sides as needed.
- You can enjoy the ricotta now, but I recommend you follow the next steps and let it set up overnight.
- Lay out a kitchen towel and then add a few large pieces of paper towel over top of the kitchen towel.
- Spoon the ricotta cheese onto a few large pieces of paper towel, then wrap it all up and let it set up in the fridge overnight. Alternatively, you can use cheesecloth if you have it.
- Enjoy in your favorite recipes, on toast, or with crackers! Keep stored in the refrigerator for about 2 weeks.
- Prep Time: 30 minutes
- Category: Homemade Condiments
- Cuisine: American