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.
- 1 cup water
- 1⁄2 tsp. sea salt
- 2 cups blanched slivered almonds
- 1/4-1/2 tsp. Truffle Oil
In the Kitchen
Note: If using raw slivered almonds instead of blanched, place the almonds in a bowl and pour
boiling water over the nuts. Let soak for 3 hours then drain and rinse. If using blanched almonds
skip the soaking process.
- Place almonds, 1⁄2 cup water, truffle oil, salt and pepper in a food processor or blender. Blend
- until smooth. Frequently stopping to scrape down the sides, and adding remaining water until
- you reach desired creamy consistency.
- Taste and adjust seasoning if needed.
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!