Cheesy-peasy vegan ricotta

Almond ricotta

OK, so I know that for most people who are flirting with plant-based food, a number one issue could be: How do I ever give up cheese? Cos most of you just looove cheese right? I admit, this has not really been my number one problem. I mean, I love my Macedonian sirenje, and some Italian cheeses (I know, I’m French, well…, it is what it is), but most of the year my fridge has been cheese-free, even when I was not almost-vegan. But, ricotta is something I really, I mean really like (as well as burrata and pecorino pepato – but that’s another story).

While I have tried some vegan cheeses in fancy pancy vegan restaurants, I have to admit, I have not always been too enthusiastic. I was also not convinced with the idea that vegan food should imitate “normal” one. I mean, what’s the point of a vegan hot-dog? And, I am easily put off by complicated recipes.

Buuuuttt, when I saw the simplicy of this recipe, I thought I would give it a go. And when I tried it, i thought it was yummy! That goes for my omnivore and highly-vegan-critical boyfriend by the way . Hence the decision to share it, tweaked a bit from how I found it on The first mess.

So, for a small container (some 300 grams – I think), you will need:

  • 1,5 cups sliced almonds, soaked in boiling water for 1 hour
  • ½ cup reserved soaking water
  • 1 capsule probiotic powder
  • 1 tablespoon olive oil
  • Himalayan salt, to taste

Once the almonds have been soaked, drain them and put them in a food processor or blender. Add half of the reserved soaking water and pulse until creamy-looking (although I like feeling the almond bits, so mine is not entirely creamy). Add more of the soaking water if needed to achieve the texture you like. Scrape it into a clean glass container and mix in the probiotic evenly.

Cover the container with a clean kitchen towel. If you have a yogurt maker (I do, I tend to pile up on kitchen appliances ), place it in and launch it for 8-10 hours to allow for fermentation. Otherwise, place it in a warm spot for the same amount of time (such as – as my mom does when she needs to raise dough – on the radiator)

After the time is up, stir up the ricotta. Taste it – it should have a bit of a tangy flavour (as if you have stirred in lemons). Then stir in the olive oil and salt.

Et voilà! It’s done, ready to eat just with bread, crackers, your fav pasta, etc. etc. etc.

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