Almond milk ricotta.

The most realistic and simple vegan ricotta you’ll ever make using only 3 ingredients. This recipe is a real staple in my house and I make a batch every week. Use it as traditional ricotta in all of your recipe I promise you won’t notice a difference!

Ingredients

2 cups of raw almonds

2 litres of water

juice of 2 lemons

How to

Blend the almonds and water in a high speed blender until smooth. Pour the blended nuts in a nut milk bag or cloth en squeeze out out all of the liquid. Pour the freshly squeezed almond milk in a pot and bring to a boil. Turn of the heat before it starts cooking over and add the lemon juice. Leave to cool down completely. Once cooled pour into another clean nut milk bag or cloth that is placed over a sieve and bowl, this is to catch the liquid that will come out of the ricotta.Leave this in the fridge overnight and your ricotta is ready!

Buon appetito!