You won't believe how great this vegan almond ricotta taste! Lets make this simple and delicious dish. It's perfect for topping flatbread pizzas or with a crunchy toast made sweet with maple syrup and figs or savory with avocado and tomatoes.
In a small sauce pan, add almonds, cover with water and bring to a boil. Bring heat to medium and simmer for 15-20 minutes.
Strain almonds and place in blender with remaining ingredients. Puree until desired consistency and taste for seasoning.
Once blended, the your vegan ricotta is ready to be enjoyed, or you can cover it and set in fridge to cool and harden a bit more. Last in the fridge, covered for up to one week.
This vegan almond ricotta is:
Creamy and so easy to make!
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.