GF, Dairy Free, Vegan, Nutritional Yeast Free
Although I have a lot of published recipes that include dairy, I personally, can’t tolerate much dairy. Over the last few years I have been learning all types of vegan cheeses. In addition to dairy, I find I also can not tolerate nutritional yeast, many vegan cheeses use this ingredient as its umami flavor addition. I have been creating various recipes, developing and reworking them to be nutritional yeast and dairy free .
I have prepared this with blanched skinned almonds for purposes of visual purity. However, I always make this Almond Ricotta Cream using shelled almonds with skin. The skin keeps the almonds moist and therefore creamier. I also feel the skins contribute an additional depth of flavor.
Almond Ricotta is one of the easiest recipes to make!
This recipe requires an almond soak prior to use. A quick boiling water soak will not work here. Rinse 1.5 cups of almonds and place in a mason jar, cover with water and cover. Use lid and tight fitting cap, shake, leave in fridge 24-48 hours. Shaking jar here and there when you are in the fridge. Almonds need a good soak to make a tasty cream.
1.5 cups Almonds (blanched, skinless used here)
1 large clove Garlic
2 teaspoons ground White Pepper
1 tablespoon Lemon Juice
2 teaspoons Salt (I use pink salt from UT)
1/2 cup (or more) water
1/4 cup Plain Coconut Yogurt
Once the almonds have plumped up completed thier soak, drain them, rinse them. Place in the cup of a nutritional blender.
Add garlic clove, ground White Pepper (this imparts a dairy scent and flavor), lemon juice, salt and water. Place on low 20 seconds, then high for 15 seconds. Remove screw top, if using skins on almonds – remove debris here – then add plain coconut yogurt.
Place on high for 30 seconds. At any time this is too thick, either add yogurt or water.
The texture needs to be creamy, only slight grain/texture will be left. Once it sits, it will thicken. Place in jars with tight fitting lid.
Store in fridge in tightly lidded mason jar with screw cap up to 7 days. Use with Kitchen Wisdom Gluten Free Baked Pasta and Sauce, or just spread on crackers.
“Almond Ricotta Cream” (c) 2023 by Liz Conforti
Use in Kitchen Wisdom Gluten Free Almond Ricotta Stuffed Cannelloni