Heart-Healthy Homemade Almond Ricotta
Creamy, flavorful, and utterly satisfying, this Heart-Healthy Homemade Almond Ricotta is a plant-based twist on a classic Italian favorite. Made with just a handful of wholesome ingredients like raw almonds, fresh lemon juice, and nutritional yeast, this dairy-free ricotta is packed with protein, healthy fats, and a subtle tangy goodness. Perfectly seasoned with garlic powder and a hint of olive oil, it's blended to velvety perfection, making it an excellent alternative for vegans, lactose-intolerant individuals, or anyone seeking a nutritious addition to their meals. With quick prep and no cooking required, this almond ricotta is as versatile as it is delicious—spread it on crusty bread, layer it in lasagna, or dollop it over your favorite salad. Ready in just 15 minutes (plus soaking time), it's a creamy, heart-healthy indulgence you'll want to make again and again!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 2 cups Water for soaking
- 1 cup Filtered water
- 2 tablespoons Fresh lemon juice
- 1 tablespoon Nutritional yeast
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Salt
- 1 tablespoon Extra virgin olive oil
Instructions
Place the raw almonds in a bowl and cover them with 2 cups of water. Allow them to soak overnight or for at least 8 hours. This softens the almonds, making them easier to blend.
Drain and rinse the almonds under cool water, then peel off their skins by pinching each almond. This step is optional but yields a creamier ricotta.
In a high-speed blender or food processor, combine the soaked and peeled almonds with 1 cup of filtered water, fresh lemon juice, nutritional yeast, garlic powder, salt, and extra virgin olive oil.
Blend the mixture on high for 2-3 minutes, or until it reaches a smooth and creamy consistency. You may need to stop occasionally to scrape down the sides of the blender.
Taste and adjust seasoning if necessary. For more tang, add a bit more lemon juice; for more savory flavor, add a little more salt or nutritional yeast.
Transfer the almond ricotta to a container with a lid and refrigerate for at least 1 hour before serving. This allows the flavors to meld and the ricotta to set.
Use this heart-healthy almond ricotta as a spread, in lasagna, or as a delicious topping for salads and pizzas. It can be stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 17.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1188 mg | 52% | |
| Total Carbohydrate | 35.7 g | 13% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 6.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 384 mg | 30% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1177 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
