‘Good cooking is honest, sincere and simple’
When Mr. B and I were in Italy in May we ate Ricotta fresh from the farm next door every day. It was simple and unadulterated, and you could taste the floral tones of the land.
When we are at home in the USA, Mr. B and I try not to eat too much cheese for health reasons, so I decided to make a healthy vegan version, so as to evoke the memories of our holiday but without the diary. Of course, it is not a perfect substitute, but you do get the richness from the almonds and the texture is pretty similar too. It is also an easy blend and eat recipe, so takes less than 5 minutes to make.
You can flavour this with anything you like, like herbs and spices, which are best blended into the recipe, or lavender and honey, which are better on top.
Ingredients
- 2 cups blanched almonds (almonds without the skins)
- 2 tbsp. nutritional yeast
- 1 tsp. lemon juice
- ½ tsp. salt
- ½ tsp. garlic salt
- ½ cup unsweetened almond milk
Method
- Add all the ingredients to the blender
- Blend
- Taste and adjust flavoring to your palate
- Serve
