![]() Why you’ll love this Vegan Ricotta Recipe Italian spices: Oregano, thyme, sea salt and freshly cracked black pepper combine to give this vegan cheese all the flavor you would expect in ricotta.Olive oil: You could substitute water, or even some of the cauliflower cooking water for an oil free version, but I think it adds to the creamy texture and there is only 2 Tablespoons in the entire recipe.Garlic: I use a microplane zester to help break down the garlic so it gets evenly distributed throughout the recipe.A bit of lemon zest would also be a great addition to this recipe. Lemon juice: Some sort of acid is needed.I like the ease and the flavor of the almonds and they’re also a more budget friendly choice. You could also use pine nuts, or soaked cashews. Slivered almonds: Slivered almonds already have their skins removed…perfect for a creamy vegan cheese recipe. ![]() Helps keep this recipe lower in fat, carbs and calories. Cauliflower: Adds bulk, nutrition and texture.I’m also loving it as a spread in my wraps and it’s divine as a sammie spread….the possibilities are endless. You’re going to want to use this vegan ricotta cheese in all your favorite savory Italian recipes…you know, lasagna, zucchini rollatini, ricotta toast or pizza. BONUS POINTS: This almond ricotta recipe is loaded with healthy ingredients, and nothing else. Cauliflower ricotta? Yea, it’s a thing and a tasty thing too!Īs far as vegan nut cheeses go, this is one of the easiest and tastiest out there, and it’s so versatile. This recipe is made with REAL whole food ingredients, it’s easy to make and it tastes incredible. There’s no need to buy funky vegan cheese products that are loaded with ingredients you can’t pronounce. Want to eat more plant based meals, but you’re not ready to give up cheese? Guess what? You don’t have to! This vegan ricotta cheese is so creamy and cheesy you won’t miss the dairy version. More Vegan Italian Recipes you will love:.Why you’ll love this Vegan Ricotta Recipe.
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