Guys, I've just created the best vegan ricotta ever. I know you might be thinking that vegan ricotta sounds like one of the most disgusting things ever, and I totally get it. In fact, when I did eat dairy, I didn't even like regular ricotta.
The other day, though, I saw Lizzo post a recipe for vegan ricotta toast on TikTok, and I was intrigued. She used a pre-made one, and from what I can tell, it isn't available in Australia. It's okay, we're used to it.
Instead of trying to hunt down an alternative faux cheese, I decided to make my own. Store-bought vegan cheeses can be so expensive, and usually they're just not great enough to warrant spending more that $10 on. Maybe you disagree, but this is just my experience.
I was pleasantly surprised to discover that making vegan ricotta isn't super-difficult. With just a few simple ingredients and only five minutes, you can have your own ricotta at the ready.
While I didn't expect too much from this recipe, I'm happy to say that it's a winner!
Vegan Ricotta Ingredients
- Blanched almonds: This recipe calls for 120g blanched almonds, which is typically the size of one pack. You can use either pre-chopped ones, or get whole blanched almonds and chop them yourself.
- Apple cider vinegar: ACV gives this ricotta a cheesy tang. Just ½ tablespoon goes a long way.
- 1 teaspoon nutritional yeast: Nutritional yeast is a pretty common vegan seasoning that gives foods a cheese-like flavour. I found it at the regular grocery store, and most health food stores carry it too.
- Salt: A small amount of salt works wonders in this recipe. I actually think it's a little saltier than regular ricotta, so if you want a milder "cheese" start with less.
Love the sound of this recipe? I think it would taste great dolloped on top of these: