Vegan ricotta cheese is unbelievably tasty and simple to prepare!

I like to use it in salads or simply on rice crackers.

I actually tested the recipe on non-vegans who confirmed that it’s incredibly similar in taste to regular ricotta!

All you need to do is start by preparing unsweetened almond milk and using the almond pulp (leftovers in the nut milk bag) as your base.

Ingredients

1 cup almonds (soaked at least 1 hour)

2 cups water

1.5 tsp sea salt

1 tsp black pepper

Juice 1/2 lemon

Method

1. Blend almonds and water

2. Strain through nut milk bag. Save the milk for other uses and keep the almond pulp in a bowl.

3. Add salt, lemon juice and black pepper to almond pulp and combine well

Voilà all done! Enjoy