Vegan Ricotta


Just make this recipe. With almonds, it is the creamiest, most delicious Ricotta you have ever tasted. It can also be made with pumpkin seeds or sunflower seeds. The miso is optional, but will give the ricotta a cheesy flavor with a hint of salt.

12 ounces raw organic almonds, or green pumpkin (pepitas) or sunflower seeds
Optional: 1-2 Tablespoons Chickpea Miso or any light miso (we use South River Organic)
1 1/4 cups water

1. Put the almonds or seeds in a large jar and cover with about double the volume of water. Cover the jar and place in the refrigerator overnight, or at least eight hours.
2. Drain and rinse almonds or seeds and place them in a bowl.
3. This step is not required if using seeds. Slip the the skins off the almonds. This may seem tedious and time-consuming. It is worth it. It doesn’t take that long. Do it with your family members or friends, or while listening to a podcast or watching television. Or meditate. Yes, of course you may use blanched almonds but it won’t be as yummy!
4. Put the almonds or seeds in a high-powered blender with 3/4 cup of water and process.
5. Add the remaining 1/2 cup of water and miso. Process until creamy.
6. Scoop out of blender and store in a wide-mouth jar or container.

Vegan Ricotta will last about 4 days but it is so good, it will be gone before then.

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