"Good morning lovely people. Toast Tuesday in all its glory this morning with fresh Ontario strawberries with mint from my garden, homemade almond ricotta and homemade gluten-free vegan sourdough. Seriously off the charts delicious. I made a version of this a while back with roasted apples... too good and I will be making this with alllll the summer fruits but here’s to wishing time could stand still yet a little longer cause these strawberries are sheer perfection🍓"
Vegan Almond Ricotta
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A Note from Feedfeed
Creamy vegan ricotta topped with in season strawberries and gluten free sourdough bread? Count me in!
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- Recipe Card
Prep time: 5mins
Recipe Card
ingredients
- 1 1/2 cups blanched almonds
- 4 tablespoons water
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
Method
Step 1
Rinse almonds and place in blender. Pulse a few times then add, lemon juice, salt and 2 tbsp water, pulse again. Add remaining water and blend till smooth and creamy and no chunks of almond is left. Refrigerate in a sealed container for up to a week.