Delicately flavoured, smooth and spreadable, this vegan-friendly ricotta sets the stage for a variety of sweet and savoury dishes.
Prep: 10 mins (+5 hrs soaking) | Cook: 0 mins | Serves: 5
Who knew vegan ricotta was this easy! Simply soak your almonds overnight and blend with Almo Crème, Almo Milk, lemon juice and a sprinkle of salt; it’s that simple. You can whip up a batch in under 10 minutes and serve immediately.
Delicious on its own, scooped up with carrot sticks or spread on grilled bread with a drizzle of olive oil and cracked pepper. You can also get fancy and flavour your freshly made ricotta with herbs and spices. We love smoked paprika and roasted capsicum for a romesco dip, or a tangy combination of green olives, garlic and lemon.
Due to its mild character, the ricotta mellows out robust flavours and lends creaminess to a diverse array of sweet and savoury dishes. It’s perfect for cannelloni, calzones, pizza, lasagne, and our Roasted Pumpkin and Ricotta Pasta Bake. With subtle hints of almond, it’s also a toothsome Italian dessert topped with maple syrup and blueberries or our favourite, pear and honey.