Vegan Ricotta Cheese (Chickpea Ricotta)
An easy vegan ricotta made with chickpeas and almond flour (with no tofu and no cashews)! Quick to make, healthy, and oil-free.
Servings6 (1/4-cup servings)
Ingredients
- 15 oz. can chickpeas (rinsed and drained)
- 1/3 cup almond flour (super-fine, natural)
- 3 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice (more/less to taste)
- 1/4 - 1/2 tsp. garlic powder (or fresh garlic or roasted garlic)
- 1/4 tsp. salt
- 1/4 cup water (more/less to desired consistency)
- Optional: fresh basil, dried basil, Italian seasonings
Instructions
- Add all ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending.
- Taste and adjust flavors if needed. (More salt, nutritional yeast, lemon, herbs, etc.)
- Enjoy immediately or refrigerate to let flavors combine further.
Notes
My favorite variation: Adding roasted garlic and fresh basil.
I use Bob's Red Mill natural almond flour.
Recipe yields about 1 1/2 cups.
Nutrition Per Serving (Estimate)
Calories: 112 kcal | Carbohydrates: 13 g | Protein: 7 g | Fat: 5 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 181 mg | Fiber: 5 g | Sugar: 1 g | Vitamin A: 11 IU | Vitamin C: 1 mg | Calcium: 39 mg | Iron: 1 mg