Here’s is a dairy free ricotta recipe I use. Once I learned I could do this and how simple it was, I started using it to make things creamy in a lot of recipes. I added it to pasta sauces, veggie pizza, spread on toast, etc. Classic ricotta is already low fat and so is this recipe. So if you are looking to replace the classic version with a dairy-free version, you will be able to replace it almost equally. It is a little higher in carbohydrates because of it being from almonds, but it also has fiber when classic ricotta does not. There is a little more fat, but almost all the fat is unsaturated, which is the healthy omega 3 and omega 6. The classic ricotta is more saturated fat, which isn’t awful, but harder for your body to break down.
A pasta recipe coming next month will use this almond ricotta! YUM!
- 1 cup raw, blanched, skinless almonds (slivered almonds is what I use)
- up to 1/2 cup water, depending on thickness
- 2 cloves garlic
- 2 tbsp nutritional yeast
- 1 tbsp lemon juice
- salt and pepper if desired
- Soak almonds in enough water to cover them for 20 minutes if you have a high powered blender. If not, soak them 4 hours or overnight. If using sliced almonds, you won’t have to soak them as long.
- Add the drained almonds, garlic, nutritional yeast, lemon juice, and salt and pepper to blender. Add a small amount of water to start and add more if needed. Blend until smooth.
78 calories | 6 g total fat | 1.5 g polyunsaturated fat | 4 g monounsaturated fat | <0.5 g saturated fat | 0 g trans fat | 0 mg cholesterol | 92 mg sodium | 3 g carbohydrates | 1.4 g fiber | < 1 g total sugar | 3.3 g protein | 30% Niacin (B-3) | 3% calcium | 12% magnesium | 3% iron