Description
We’re dropping a vegan ricotta recipe today that will make your creamy pasta dreams come true! Vegan hazelnut ricotta adds a velvety oomph to lasagna, stuffed shells, pasta sauces, and vegan pizza PLUS it’s easy-peasy to make!
Ingredients
Scale
- 1 1/4 cup hazelnuts
- 1.5 teaspoon salt (more or less to taste)
- 2 tablespoon olive oil
- 2 tablespoon lemon juice
- 2 tablespoon nutritional yeast (more or less to taste)
- 3/4–1 cup water
Instructions
- Prepare the hazelnuts for blending: Option A-soak them in cold water for 4-6 hours, Option B- place them in a pot, bring them to a boil, remove from heat and soak for 10 minutes.
- Strain the hazlenuts and add to blender, with remaining ingredients.
- Blend for 60-90 seconds, stopping 2-3 times to scrape the sides of the blender.
- Use immediately or transfer to a storage container and refridgerate.
Notes
** This keeps in the fridge for 5-7 days!
** You can freeze any leftover ricotta to save for a later date!
** A high-powered blender creates a creamier, fluffier end result.
** Substitute cashews, macadamia nuts, or almonds if you prefer!
Keywords: Vegan Ricotta, Vegan Cheese