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
Active time: 10 min, Inactive time: 1 hr
Ingredients:
- 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
Directions:
- 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.
- 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.
- Taste the almond ricotta and adjust the seasonings if needed.
- 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.
- 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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