Let us know if you pull it off! Ways to use Vegan Ricotta As most vegan ricotta recipes are usually a component of another dish, (like lasagna) a coarser texture may go unnoticed. You could make this in a food processor, the resulting texture isn’t as creamy or fluffy as with a high powered blender. We tried making this recipe in both a blender and a food processor to see which yielded the best-most-ricottaesque consistency and our Vitamix took home the trophy. Note: sunflower seeds are more bitter and pumpkin seeds will change the color! Blender V. Nut-free ricotta: We’d opt for a mix of hemp, sunflower or pumpkin seeds. On the hazelnuts: Many vegan ricotta recipes call for macadamia nuts, almonds, or cashews– if you don’t have hazelnuts on hand, you can substitute any of those! We’ve included it as it provides a nice silky mouthfeel. You can omit the olive oil in this recipe if you need oil-free vegan ricotta. One of the major perks to this recipe is that we’re only using ingredients commonly found in many vegan/vegetarian kitchens! Aside from the nuts, we’ll add in some olive oil, salt, and lemon juice.įeel free to zest the lemon in addition to juicing it if you’re okay with a snappy lemony ricotta! Take that next level by adding 1/4 cup of chopped basil and you’re sittin’ on a bright and creamy pesto ricotta.Īlternatively, if you are out of lemons, sub 1 tablespoon vinegar- white wine vinegar would work amazing! Once boiling, remove from heat, cover and soak for 10-15 minutes! Place the hazelnuts into a small pot of water and bring to a boil.
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