Almond Ricotta
  • 1 cup almonds - soaked overnight in purified water
  • 1 small garlic clove
  • pinch of sea salt
  • 1 tablespoon nutritional yeast
  • generous squeeze of lemon juice - to taste
  1. Drain and rinse the almonds. Optionally, squeeze each almond to slip off the skin for a whiter, smoother ricotta.
  2. Place the almonds into the bowl of a food processor, along with the garlic, salt, nutritional yeast, and lemon juice. Add 2 tablespoons water and pulse, until you achieve a ricotta consistency. Add another 1-2 tablespoons of water, if needed. Use right away or refrigerate for up to 3 days.
Recipe by Golubka Kitchen at