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Vegan Ricotta

This Ricotta recipe is nuts, literally! I had no idea that you could make a Ricotta substitute out of almonds. Wow! I just used this recipe to make my Roasted Butternut Squash Lasagna and the result was unbelievable. I would not have known that it wasn't actual Ricotta cheese if I hadn't made it myself. This is a must have recipe for Vegan, lactose-free, dairy-free, and plant-based diets.


GNG Tip: Using blanched slivered almonds instead of raw almonds is a huge timesaver. If using raw almonds, you need to soak the nuts in hot water for 3 hours before processing. 

What makes this recipe unique from most of the Vegan ricotta recipes out there is the addition of truffle oil. I found this golden nugget tip at Yummy Mummy Kitchen. I purchased Truffle Oil by The Truffleist which was a hefty $25 at Whole Foods. It may seem like a lot, but it's worth it and you get a lot of mileage out of a bottle! I have included substitutions for the truffle oil on the recipe card if you do not have it on hand.

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I used the ricotta to make a Vegan version of my Roasted Butternut Squash Lasagna for my cousin and his wife during their last visit. Can't wait to share the recipe with you!




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