Paleo Almond "Ricotta" Cheese
A dairy-free option to a delicious cheese!
Servings 1 cup
Calories 842kcal
Ingredients
- 1 cup blanched almonds
- ½ cup water
- salt to taste
Instructions
- Put the blanched almonds in a cup of water and let soak for 8-12 hours.
- Drain the nuts and transfer to a blender. Add the water and blend on high speed until the nuts form a creamy paste.
- This part is optional, but you can put the almond cheese inside a sieve over a cheesecloth to drain some of the liquid for a thicker cheese.
- Mix the salt in.
Notes
Add a little bit of lemon juice or vinegar to give it a tang. A tbsp or 2 should be fine.
Add any fresh herbs, tbsp of nutritional yeast, tbsp of white miso paste, or a tsp of garlic for different flavours!
Keep in an air-tight container in the refrigerator up to 1 week.
Add any fresh herbs, tbsp of nutritional yeast, tbsp of white miso paste, or a tsp of garlic for different flavours!
Keep in an air-tight container in the refrigerator up to 1 week.
Nutrition
Serving: 1cup | Potassium: 996mg | NET CARBS: 13.81g | Sugar: 7.19g | Fiber: 15.1g | Sodium: 41mg | Calories: 842kcal | Monounsaturated Fat: 46.81g | Polyunsaturated Fat: 17.47g | Saturated Fat: 5.64g | Fat: 73.4g | Protein: 31.81g | Carbohydrates: 28.91g