Vegan “ricotta” cheese

Ciao a tutti! We have a semi-quick almond cheese recipe we made today. It turned out delicious to spread on sandwiches, crackers or use as toppings for pizza and pasta!!


1 cup almonds
small clove garlic
1/4 cup lemon juice
rosemary or oregano
himalayan salt
nutritional yeast

Let the almonds sit over night in water. The almonds will become much larger after soaking up the water. Peel them. Put them into a blender with a little water, garlic, lemon juice, rosemary and a little himalayan salt. Blend into a semi-thick consistency. Now, if you want the cheese a harder consistency without the extra water, we can place into a nut milk bag and strain it for another day. Although, I found the taste to be the same. If I’m in a hurry I opt for the quick version almond cheese 🙂

Pour into bowl and you’re ready to go! Buon appetito!
100_8830 vegan cheese

Mangia Veg!!


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