Almond Basil Ricotta

Almond Basil Ricotta

Total time: 10 minutes + 30 minutes soak time

Makes about 2 cups

This is super easy and a great toast topper. It’s also excellent in your veggie lasagne, but you’ll want to double this recipe to have enough as filling. You can also change up the flavors by adding a little Liquid Smoke for a more earthy, smoky ricotta, or add other Italian seasonings like oregano or thyme. A sprinkle of black pepper is a good addition.

Ingredients

  • 2 cups raw almond slices
  • 1/2 cup firm tofu
  • 1 Tbls. fresh lemon juice
  • 1 cup packed basil leaves
  • 1 tsp. salt (to taste)
  • 1/2 cup filtered water (0r more as needed)

Instructions

  1. Soak the almond slices in hot water for about 20-30 minutes.
  2. Chiffonade (gently slice) the basil leaves.
  3. Drain and add the almonds to a food processor with the tofu, lemon juice, basil, salt, and water. Blend at low speed until all ingredients are incorporated. Add more water and blend as needed to reach the desired consistency.
  4. Adjust salt and add other seasoning to taste.
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