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Vegan Hazelnut Ricotta

  • Author: Adriana
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 2 cups 1x
  • Category: Recipes
  • Method: Blender
  • Cuisine: vegan cheese

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)
  • 3/41 cup water

Instructions

  1. 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.
  2. Strain the hazlenuts and add to blender, with remaining ingredients.
  3. Blend for 60-90 seconds, stopping 2-3 times to scrape the sides of the blender.
  4. 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