Almond Pulp Ricotta

Don't toss that almond pulp - give it a delicious new life with this super easy-to-make Almond Pulp Ricotta! Use in your favorite recipes, like lasagna, stuffed shells, or as a spread on crackers.
RUN TIME: 0 MIN PREP TIME: 10 min MINS SERVINGS: 2
Almond Pulp Ricotta

Instructions

  1. 1. Make sure to have 1 cup of almond pulp leftover from making almond milk with your Almond Cow. Squeeze out any excess liquid from the almond pulp.
  2. 2. In a medium-sized mixing bowl, combine the almond pulp, almond milk, lemon juice, nutritional yeast, olive oil, salt, garlic powder, and onion powder. Mix well with a fork or a hand mixer until smooth and creamy.
  3. 3. Taste the almond ricotta and adjust the seasonings if needed.
  4. 4. Transfer the almond ricotta to a container and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to thicken slightly.
  5. 5. Use in your favorite recipes, such as lasagna, stuffed shells, or as a spread on crackers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Find it online at https://almondcow.co/blogs/butter-and-cheese/almond-pulp-ricotta

Ingredients

  • 1 cup almond pulp
  • 3 tbsp almond milk
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • ¼ tsp salt
  • ? tsp garlic powder
  • ? tsp onion powder