Almond Ricotta, dairy-free cheese

Today I will teach you how to make dairy-free almond ricotta. This dairy-free creamy cheese recipe will satisfy your cheese cravings, and is made with whole food plant-based ingredients. So simple to make.

Are you someone who has a hard time with the idea of eating a fully plant-based diet because you feel like you would miss cheese too much??? I totally get it! Growing up in Europe, I developed a serious addiction to cheese and after embracing a plant-based lifestyle I knew I had to find a way to satisfy these cheese cravings without compromising my values. So I started experimenting with creating vegan cheese at home and managed to get pretty good at it. And yes, I am fully aware I just complimented myself. But what the hell, why not?! After all, self-love is important 🙂

This is an original recipe from our new book – Plant Powered Athlete.

Now, let’s make some almond ricotta.

Print Recipe

5 from 1 vote

Almond Ricotta 

Fermented | immunity-boosting | digestive aid      

Prep Time2 hours hrs

Servings: 2 cups

Author: Active Vegetarian

Ingredients

• 2 cups raw almonds soaked in water for 2 or more hours
• 1½ cups purified water
• 1 tsp Celtic sea salt
• 1 to 2 probiotic capsules or 1/2 tsp probiotic powder

Instructions

• Drain and peel the soaked almonds (see notes).
• In a high-speed blender, combine the purified water and salt, then add the almonds.
• Blend until smooth and creamy.
• Pour the mixture through a cheesecloth or nut milk bag and allow it to drain for 4 hours or overnight.
• Transfer the drained mixture to a clean glass bowl or container.
• Break open the probiotic capsule(s) and using a wooden or plastic spoon gently stir it in.
• Cover with a clean towel and leave to ferment for 8 to 12 hours at room temperature.
• Use this timing as a basic range. The culturing process can go slower or quicker than expected, depending on the environment. Taste the cheese throughout the fermenting process to find the optimal flavor that you prefer. Be sure to use a clean spoon each time so you don’t contaminate the cheese.
• Once fermentation is complete, you can add other ingredients, such as lemon juice, garlic, freshly ground black pepper, herbs, sun-dried tomatoes or even dried fruit.
• Store in the fridge in an airtight container for up to 2 weeks.
• The longer the cheese ages in the fridge, the tangier it will taste.

Notes

Removing the skin gives the almonds a smooth texture, which helps make such dishes as this one. To begin, soak your almonds for 2 hours or overnight, drain and rinse well. Use your fingers to gently squeeze the almonds and loosen the skin from them. Once all almonds are peeled, rinse them again and now they are blanched and ready to use in your recipe. 

The number of capsules you use will depend on the strength of the probiotic. The probiotic that we currently use for fermentation is PuraDyme’s LiyfBiotic power, available online. However, you can use any brand that you have on hand. 

Did you make this recipe?Tag @activevegetarian on Instagram so we can share it.

If you’re into dairy-free and nutrient-rich cheesy things, also be sure to check out our Home Made Plant-Based Feta Cheese, Raw Coconut Yogurt, and  Salted Caramel Apple Cheesecake.

Dedicated to your health & wellbeing,

Zuzana