Vegan Almond Ricotta

I love eating vegan cheese when I can, and this one takes the cake! This is definitely my favorite one. Put it on pizza, pasta, lasagna, toast and more! Pictured above is spaghetti squash with arrabbiata, my kale cashew pesto, and this delicious ricotta.

This makes a big batch that probably makes about 2ish cups!

Ingredients

• 2 cups slivered almonds (soaked in hot water for 1 hour then drained)

• 1/2 cup filtered water + more if needed

• 1 1/2 tablespoons white vinegar

• 2 teaspoons nutritional yeast

• A couple dashes garlic powder

• 3/4 tsp sea salt

1. Add ingredients to a blender or food processor and blend on high until everything is smooth/combined. You will probably have to blend multiple times scraping down the sides as you go. Blend 3-4x until a ricotta-like texture forms.

Keep refrigerated for up to 4 days.