Origins of Ricotta
Ricotta is a soft, mild “cheese” popular in Italian cuisine and used in dishes such as ravioli, lasagna, tortellini, and crepes. It’s believed to have roots dating back to ancient history (source). But did you know that ricotta is not technically cheese (source)?! We were surprised too! It’s actually made from whey, which is a by-product of cheese making. Either way, we love its taste and versatility, but wanted to make a dairy-free version for those who can’t or choose not to consume dairy products!
How to Make Vegan Ricotta
The base for this seriously easy 1-blender, 10-minute ricotta is blanched slivered almonds. Because they’ve already been soaked and the skins removed, the almonds don’t need to be soaked before blending! Time = saved. In fact, I tried soaking them and didn’t like the end product nearly as much. Because ricotta doesn’t typically have an intense cheesy flavor, the only additions it needs are nutritional yeast for a little cheesiness, lemon juice for tang, salt for saltiness, and a dash of garlic powder for depth of flavor. Once blended, the “ricotta” is ready to go! Or you can set it in a cheesecloth and set it in the refrigerator to chill and harden a bit more. But if you’re in a hurry, the finished product is ready like that (in just 10 minutes)! I hope you all LOVE this almond ricotta! It’s: CreamyTangyCheesySatisfyingVersatileEasy to make& SO delicious Add this ricotta to things like my Zucchini Lasagna, My Favorite Vegan Pizza, or Stuffed Shells! It would also make a delicious addition to things like my Lentil Bolognese Sauce to make the sauce creamier and cheesier. YUM. For more vegan “cheese,” check out our Easy Garlic & Herb Vegan Cheese, Spicy Pimento Cheese Ball, 5-Minute Macadamia Nut Cheese, Easy Vegan Mozzarella Cheese,” and 30-Minute Cashew Alfredo! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
