Creamy Almond Ricotta
Creamy Almond Ricotta is a luscious oil-free vegan spread — perfect for pizzas, lasagnas, pastas and a natural with dark greens.
Creamy Almond Ricotta makes a great spread on bread and has lots of other uses in dishes like lasagnas, pastas and my favorite—on pizza. It is very quick to make and looks beautiful on an appetizer plate.
It can be dressed up a little too with toasted almonds, a hit of grated nutmeg, lemon zest and black pepper.
To achieve the creamy consistency, the almonds need to be softened before making the ricotta to get the creamy consistency with a little nutty grainy texture left. There are two methods that work well. Method 1: You can put the almonds in a jar, pour boiling water over them and let sit for about an hour. They will be soft enough to blend to the right texture. Method 2: Rinse the almonds, then put in a jar with filtered water and refrigerate overnight. I do it both ways and there isn’t a noticeable difference in taste or texture.
Try this creamy almond ricotta on the Swiss Chard & Creamy Almond Ricotta Pizza!
Tools Used in this Recipe
- 1 quart jar with lid (for soaking)
- Chef Knife
- Cutting Board
- lemon squeezer
- flexible spatula
- immersion blender and blender cup
- glass jar for storing (to hold 1 1/4 cups)