PALEO & WHOLE30 FRESH VEGAN RICOTTA

PALEO & WHOLE30 FRESH VEGAN RICOTTA
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PALEO & WHOLE30 FRESH VEGAN RICOTTA

PALEO & WHOLE30 VEGAN RICOTTA CHEESE

Before my Paleo & Whole30 journey, and for many years I taught fresh dairy cheesemaking classes.  Fresh ricotta made from our local milk was always one of the primary cheeses prepared for the class and enjoyed.  This fresh cheese has so many wonderful uses in recipes from savoury to sweet.  This vegan version is just as delicious, although tastes different.  While classic ricotta is clumpy, this vegan version is creamy.  It’s one of my favourite cheeses to use in dinner recipes.

RECIPE NUTRITIONAL VALUE:

The base of this cheese is ground raw almonds, which are nutrient-rich.  They are loaded in antioxidants, vitamin E,  magnesium, and help to control blood sugar.   

RECIPE TASTE PROFILE:

The predominant taste sensations of this cheese are the slight tanginess from the lemon and umami from the nutritional yeast.

DIRTY-BIRDY WINE PARTNER (FOR THOSE MAINTAINING A PALEO OR WHOLE30 LIFESTYLE):

The light tanginess of this creamy vegan cheese make it a fabulous partner for crisp, dry white wines.  If you are incorporating the cheese into recipes, take the other tastes and flavours into consideration when choosing a cheese.  Ricotta is added more for its creamy texture than flavour.

RECIPE:

Soak almonds in boiling water for 3 to 4 hours.  Rinse.

Place all ingredients in a food processor or blender and blend until smooth.

Transfer to a sterilized container, cover, and refrigerate.  Will last up to 7 days.

  • Author: FRESHDOH
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 cups 1x
  • Category: PALEO & WHOLE30
  • Method: MIXING
  • Cuisine: BREAKFAST, LUNCH, BRUNCH, DINNER
  • Diet: Gluten Free
Scale

Ingredients

2 cups slivered blanched almonds

2-3 teaspoon nutritional yeast  

2 to 3 tablespoons lemon juice

1 teaspoon sea salt

½ teaspoon garlic powder (optional)

1 cup water

 

1 tablespoon olive oil

Instructions

Transfer all ingredients to a food processor or blender and blend until smooth.  Add more water if needed.

Notes

You can also make this cheese with raw cashews or macadamia nuts. Adjust nutritional yeast to your desired taste. 

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