Easy, no soak Ricotta-style Almond Cheese. No blender needed. (vegan, glutenfree, soyfree)

almond-flour-ricotta-veganGiving nut cheeses the names of dairy cheeses does a disservice to them – they aren’t at all like dairy cheeses, and the ones that try to be (I’m looking at you, Daiya), do a goopy, plasticy job of trying to get the melt of mozzarella and none of the flavor. Fortunately there are a lot of “artisanal” nut cheeses (from brands like Kite Hill and Treeline) coming out recently that highlight the flavors and textures of nuts – cashews, almonds, macadamias, etc. – to make nut cheeses good in their own right. They aren’t “faux” anything. Hopefully these types of cheeses will break through the label of “vegan food”.

That said, I’m presenting here a “ricotta”-style almond cheese. I don’t mean that it is all ricotta flavor and texture simply sans dairy. I mean that it has a similar flavor profile, sure, but what I really mean is that it is good in the same places that ricotta is. It’s fluffy and slightly tangy, but this cheese has a wonderful nutty almond flavor that works so well with mushrooms, tomatoes, chutney, fruits and citrus.

This recipe comes from the lack of anything normal in my cupboards. I had wanted to make more of the Ayib (“farmer’s cheese”) that I tested for Kittee Berns’ Ethiopian cookbook, but I was out of soymilk. I thought about a tofu- or almond-based cheese, but I was out of both tofu and almonds, too. Fortunately, almond meal (almond flour) works just as well for making a nut-based cheese. So no soaking or high-speed blender necessary! It’s the quickest, easiest cheese I’ve ever made.

Ricotta-style Almond Cheese
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Ingredients
  1. 1 1/3 cup (160g) almond flour (almond meal)
  2. 2 T lemon juice
  3. 1/2 teaspoon sea salt
  4. between 1/4 and 1/3 cup water
Instructions
  1. Mix together almond flour, lemon juice, and sea salt. Mix in 1/4 cup water, and if you have a blender, blend for a few seconds or until whipped and creamy. If not, just mix well. Add water in 1 tablespoon increments to reach the desired consistency, blending or mixing well in between.
chel rabbit http://chelrabbit.com/

16 thoughts on “Easy, no soak Ricotta-style Almond Cheese. No blender needed. (vegan, glutenfree, soyfree)

  1. Esther

    I used this ricotta for my vegan, gluten-free lasagna (I used zucchini and yellow squash instead of noodles), only I used Tofutti sour cream instead of water, I doubled the lemon juice and I used 1 1/4 cup almond flour mixed with 1 1/4 cup nutritional yeast and it was delicious! Tasted, creamy, sour and salty like real cheese! Thanks, Chels! I’m not actually a vegan, but I’m lactose-intolerant and gluten-intolerant. I want to make your Pistachio Crusted Tofu recipe next. I already made some cranberry-pomegranate sauce for a dessert I made this past weekend, and I love pistachios. :)

    Reply
  2. Claire Wilson

    These vegan nut cheese subs are all well and good for those who can eat nuts but what about the millions of us who are allergic to nuts? I am so sick and tired of being ignored and the vegan recipe world acting as though we do not exist. What is a good tasting vegan cheese sub for us? We too miss the taste and texture of cheese.

    Reply
    1. Rhiannon Whisper Horse

      For those with nut allergies, Are you allergic to soy products? There are several good vegan cheese making books now that have a good amount of soy based cheeses and tofu cheeses. What comes to mind is The Nondairy Formulary by Skye Conroy. In his book, the first section is about nut cheeses, the second sections is about soy milk based meltable cheeses which I have made all of them and they are all very good. Then there is a section for cheese melts for pouring over veggies or potatoes etc, all soy milk based, then there is a section with other items like tofu ricotta. I found when making the tofu ricotta to add a little more lemon, garlic, and fresh parsely chopped.

      Reply
  3. Rhianna Lynch

    I made this today and, whilst I’ve never tried ricotta before, this is really good! I’ve made almond-feta before, but this does taste different. I’m going to put this on a whole-wheat tart with caremalised red onions and garlic, with spinach and sun-dried tomatoes.

    Reply
    1. Chels Post author

      Hmm, I’m not quite sure. It yields about 2/3 cup, but it’s pretty dense, so I’m not sure about the weight. Next time I make it I will weigh it. Sorry, Ashleigh!

      Reply

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