Vegan Ricotta Cheese (Chickpea Ricotta!)
An easy vegan ricotta made with nutrient-rich chickpeas and almond flour! It's quick to make, healthy, and refined oil-free. Use it wherever you'd normally enjoy traditional ricotta!
Servings: 6 (1/4-cup servings)
Ingredients
- 15 oz. can chickpeas
- 1/3 cup almond flour (blanched, superfine)
- 3 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 cup aquafaba or water
Optional add-ins:
- Fresh basil, roasted garlic, dried basil, Italian seasoning, etc.
Instructions
- Open the can of chickpeas and reserve 1/4 cup aquafaba (the liquid in the can). Then rinse and drain the chickpeas.
- Add all ingredients to a food processor and blend. I start with about 3 Tbsp. aquafaba (or water), then add more 1 tablespoon at a time to achieve desired consistency. It should be creamy, but very thick. You'll 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.) I like mine tangy, so I usually add a little more lemon juice. Enjoy immediately or refrigerate to let flavors combine further.
Notes
My favorite variation: Adding roasted garlic and fresh basil! (Instead of the garlic powder, you can substitute roasted garlic or a fresh garlic clove.)
Yield: Recipe makes about 1.5 cups ricotta.
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
