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| A dollop of raw ricotta over my lunch time meal prep this week. |
I am super happy to share that the almond ricotta experiment turned out wonderful, especially in the three factors that matter-- taste, texture, and look. Usually, tofu is my go-to when the ricotta craving hits. It's definitely cheaper to make almond ricotta with tofu, just a few dollars less, but the almonds make for a lighter, fluffier concoction, a step closer to my memories of ricotta. I packed a tub of this newfound treasure and gladly sprinkled some cheer for the remainder of work week, the first full work week of the year (a few snow days and Martin Luther King Jr. holiday). Thus, it added an upscale gourmet feel to my packed lunches and thoughts on a future delicious lasagna.
Almond Ricotta Ingredients and Preparation
1 8oz package blanched and slivered almonds
1 1/2 cup water
2 tablespoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon salt
pinch of lemon juice
Soak almonds in water overnight.
Without draining the water, add nutritional yeast, garlic, salt, and lemon juice and blend together.
Keep refrigerated in an air tight container.
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| A close up of the almond-y goodness. |
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| Atop of zucchini noodles and diced tomatoes with extra nooch and cilantro. |
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| Goodbye tofu, hello almonds! |
Your almond ricotta looks amazing; I'll definitely have to try it sometime! :)
ReplyDeleteThank you, Julie! It's sooooo good and light. Let me know when you try it out! :)
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