Ingredients
- 1 cup blanched almonds, soaked overnight
- 3 tbsp coconut pulp (from coconut milk)
- ½ tbsp apple cider vinegar
- 2 tbsp lemon juice
- ½ tsp salt
- 1 tbsp nutritional yeast
- ⅓ cup + 2 tbsp almond milk
Directions
- If you don't have any coconut pulp on hand, make a batch of your favorite Almond Cow coconut milk and then save the pulp for this recipe.
- Drain and rinse your soaked almonds and place in a high-speed blender or food processor.
- Add the apple cider vinegar, lemon juice, almond milk, salt, nutritional yeast, and coconut pulp and blend on high until smooth.
- If you have a cheesecloth, wrap the ricotta cheese in the cheesecloth and store in the fridge overnight to set up. Alternatively, you can wrap the cheese in paper towels and then in a kitchen towel.
Note:
You can enjoy the ricotta immediately, but it is better the next day when all the flavors have absorbed and the cheese has set up a bit.
