Vegan Creamy Ricotta

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On top of socca pizza or tossed with zucchini noodles, this creamy non-dairy ricotta is a beautiful thing. Just saying.

I never like to see the leftover pulp from making home made nut milk go to waste so I keep coming up with different ways to repurpose anything that gets left behind. In this particular recipe I used a mixture (1:1 ratio) of almond and cashew pulp. Feel free to experiment with using different nuts (Macadamia and Brazil nuts would make for a really nice option).

Next time you are making your nut milk, remember to save the pulp and give this delicious vegan ricotta recipe a try.

8 Insanely Delicious & Healthy Ways To Use Vegan Ricotta 

  1. On top of home made pizza
  2. Stir it into your zucchini noodles
  3. Spread over sprouted grain toast
  4. Dip for fresh veggies
  5. Filling for a raw vegan cheesecake
  6. Tossed in a salad
  7. Base for a spinach dip
  8. On top of fresh fruit
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Vegan Creamy Ricotta

Prep Time 15 minutes

Ingredients

  • 1 1/2 cups nut pulp almonds,cashews, Brazil or Macadamia work best
  • 1/2 cup water
  • 1 large lemon juiced
  • 2 tablespoons nutritional yeast
  • 1 garlic clove minced
  • Celtic sea salt & fresh cracked pepper to taste

Instructions

  1. Place all ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every coupe of minutes. Taste for flavors adding any additional ingredients.
  2. Place in a glass jar or air tight container in the refrigerator for at least an hour, this will thicken the mixture a bit. If you are after more creamy (yoghurt like) consistency then use the ricotta straight away without refrigeration.
  3. Store in refrigerator for up to a week.

We hope you enjoy it!

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