Being Italian and lactose intolerant really sucks sometimes. I was thrilled to find Kite Hill almond ricotta in my local whole foods, but $9 for a tiny amount can be crazy if you need more than 1 tub.
I was on a search for an authentic almond based ricotta, soy free, and I came across this one from Minimalist Baker. It came out SO GOOD, that when I told my dairy-ricotta-loving husband I made too much and was going to give some to my mom, he told me “no!” and that he planned on spreading it on some toast with honey for breakfast.
I unfortunately was unable to find organic almond slivers in my local store, so I used non organic ones from Trader Joe’s. I am on the lookout for organic slivered almonds, if anyone knows where to find some, please let me know! 🙂
2 cups slivered almonds
3 tsp Sari Foods Nutritional Yeast (non fortified, organic and no synthetics!)
2 Tbsp lemon juice
1/2 – 3/4 tsp sea salt
1 generous dash garlic powder
1-2 cups of water
2-3 Tbsp fresh basil, oregano, or parsley (optional)
Add all ingredients (start with 1 cup of water and 1/2 tsp salt) to a high powdered blender such as a Vitamix and blend until smooth. You will need to stop the blender multiple times to scrap down the sides and add some water. I ended up using approximately 2 cups of water to get the texture I was looking for and added a bit more salt for taste.
This post contains affiliate links.