Ricotta Cheese

Enjoy this creamy, rich and tangy vegan Ricotta Cheese featuring milk and pulp from your Almond Cow! Make this to use in our Tomato Galette recipe or as a spread on crackers.

Ingredients

1 cup blanched almonds, soaked overnight
3 tbsp coconut pulp (from coconut milk)
½ tbsp apple cider vinegar
2 tbsp lemon juice
½ tsp salt
1 tbsp nutritional yeast
⅓ cup + 2 tbsp almond milk

Directions

If you don't have any coconut pulp on hand, make a batch of your favorite Almond Cow coconut milk and then save the pulp for this recipe.
Drain and rinse your soaked almonds and place in a high-speed blender or food processor.
Add the apple cider vinegar, lemon juice, almond milk, salt, nutritional yeast, and coconut pulp and blend on high until smooth.
If you have a cheesecloth, wrap the ricotta cheese in the cheesecloth and store in the fridge overnight to set up. Alternatively, you can wrap the cheese in paper towels and then in a kitchen towel.

Note:
You can enjoy the ricotta immediately, but it is better the next day when all the flavors have absorbed and the cheese has set up a bit.