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Almond Pulp Ricotta

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.
Servings: 2

Prep Time: 10 min

Run time: 1 hr



  • 1 cup almond pulp
  • 3 tbsp almond milk
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • ¼ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder



  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. 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. Taste the almond ricotta and adjust the seasonings if needed.
  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. 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.


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