I’ve said it before, and I’ll say it again: I’m Italian, so of course, I need the perfect ricotta cheese alternative. Ricotta is a common ingredient in Italian cuisine. Although there are many plant-based alternatives, I’m either allergic to them or they’re costly and filled with preservatives and ingredients I’m not fond of.

Before I went plant-based, I loved stuffed shells, so I was determined to recreate them just the way I liked them. Unfortunately, I couldn’t find a whole-food and organic version of jumbo shells. I hoped to find one through my favorite gluten-free pasta brand, Jovial, but they only had lasagna and manicotti. Oh well, something is better than nothing, but if you have an organic jumbo shell brand you like that isn’t whole wheat (I don’t like the taste), let me know so I can check them out!

Nonetheless, the show must go on, so without further ado, I present a whole-food, plant-based, and vegan-friendly ricotta cheese alternative. This recipe is free from coconut, dairy, gluten, grains, and soy. It takes about 30 minutes to prepare, with no additional cook time, and yields 12 servings (24 ounces).

INGREDIENTS

• 2 cups of raw almonds
• 3 tbsp. nutritional yeast (I use Anthony’s Non-Fortified Nutritional Yeast)
• 2 tbsp. lemon juice (I use Santa Cruz’s 100% Organic Pure Lemon Juice)
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1 1/4 cups of water
• 2 tbsp. parsley (fresh or dried)

INSTRUCTIONS

1. Start by blanching the almonds. To do that, get a pot big enough to add the nuts and cover with water, but do not add the almonds yet. Let the water boil before adding the almonds, and cook for 60 seconds (no more, no less).
2. After blanching, drain the almonds and run them under cold water to prevent them from cooking further.
3. Peel the skin from the almonds by squeezing each almond to remove the skin. We save the almond skin to blend with water for extra nutrients when watering our plants.
4. After peeling the almonds, add all the ingredients to a high-speed blender. The final consistency should be smooth, with small pieces of almonds to get a ricotta-like texture. Depending on the quality of the blender (I use the Pampered Chef’s Deluxe Cooking Blender), the blending process may take up to 10-20 minutes, and more water may be needed to help it get a smoother consistency.
5. Taste and adjust the flavor to your liking. If you want it more cheesy, add more nutritional yeast. If you want more overall flavor, add more salt. If you want a more Italian taste, feel free to add fresh oregano and/or basil.

NOTES

• Store any leftovers in an airtight container in the refrigerator for 5-7 days.

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Almond-Based Ricotta Cheese

A whole-food, plant-based, and vegan-friendly ricotta cheese alternative. This recipe is free from coconut, dairy, gluten, grains, and soy. It takes about 30 minutes to prepare with no additional cooking time and makes about 12 servings (24 ounces).

Prep Time30 minutes mins

Total Time30 minutes mins

Servings 12 (24 ounces)

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 2 cups of raw almonds
• 3 tbsp. nutritional yeast (I use Anthony’s Non-Fortified Nutritional Yeast)
• 2 tbsp. lemon juice (I use Santa Cruz’s 100% Organic Pure Lemon Juice)
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 1 1/4 cups of water
• 2 tbsp. parsley (fresh or dried)

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Instructions

• Start by blanching the almonds. To do that, get a pot big enough to add the nuts and cover with water, but do not add the almonds yet. Let the water boil before adding the almonds, and cook for 60 seconds (no more, no less).
• After blanching, drain the almonds and run them under cold water to prevent them from cooking further.
• Peel the skin from the almonds by squeezing each almond to remove the skin. We save the almond skin to blend with water for extra nutrients when watering our plants.
• After peeling the almonds, add all the ingredients to a high-speed blender. The final consistency should be smooth, with small pieces of almonds to get a ricotta-like texture. Depending on the quality of the blender (I use the Pampered Chef’s Deluxe Cooking Blender), the blending process may take up to 10-20 minutes, and more water may be needed to help it get a smoother consistency.
• Taste and adjust the flavor to your liking. If you want it more cheesy, add more nutritional yeast. If you want more overall flavor, add more salt. If you want a more Italian taste, feel free to add fresh oregano and/or basil.

Notes

• Store any leftovers in an airtight container in the refrigerator for 5-7 days.

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