Low Sodium Homemade Almond Ricotta
Elevate your dairy-free game with this irresistible Low Sodium Homemade Almond Ricotta, a creamy, plant-based alternative that’s perfect for any dish that calls for traditional ricotta. Crafted from soaked blanched almonds, lemon juice, and a touch of nutritional yeast, this recipe delivers a luscious texture and rich umami flavor without relying on added salt. The combination of apple cider vinegar, garlic powder, and onion powder infuses a subtle tang and savory depth. Easy to whip up in just 15 minutes of prep time, this vegan almond ricotta is ideal for health-conscious cooks and those seeking to meet dietary restrictions. Use it as a velvety pasta filling, a spread for crusty bread, or as a topping for pizza. It’s the ultimate guilt-free indulgence that’s packed with flavor and versatility!
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Recipe Information
Ingredients
- 1 cup blanched almonds
- 2 cups water
- 2 tablespoons lemon juice
- 2 tablespoons nutritional yeast
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
Instructions
Soak the blanched almonds in water for at least 4 hours or overnight for best results. Drain and rinse the almonds well before using.
Place the soaked almonds in a high-speed blender or food processor. Add 2/3 cup of fresh water, lemon juice, nutritional yeast, apple cider vinegar, garlic powder, and onion powder.
Blend on high speed until the mixture is smooth and creamy. You may need to stop occasionally to scrape down the sides of the blender or food processor to ensure everything is well incorporated.
Taste the mixture and adjust seasoning if necessary. If you prefer a thinner consistency, blend in additional tablespoons of water one at a time until the desired texture is achieved.
Transfer the almond ricotta to a sealed container and refrigerate for at least 1 hour before using. This will allow the flavors to meld and the ricotta to firm up slightly.
Use the almond ricotta as a filling for pasta dishes, spread on toast, or in any recipes where traditional ricotta is used.
Nutrition Facts
Calories |
859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 27 mg | 1% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 5.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 414 mg | 32% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1266 mg | 27% | |
*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.
