Dairy-Free Ricotta Cheese (Sweet and Savory)
I developed sweet ricotta for desserts like my Pumpkin Pie Cannoli with Maple-Candied Pistachios and the savory ricotta I use in place any recipe that calls for ricotta, like lasagne, pizza, handmade ravioli or crostini. The ricotta will keep in a resealable container for up to 1 week in the fridge.
Dairy-free sweet ricotta cheese
gluten-free ≈ dairy-free
Makes about 2 cups
Prep Time 6 minutes
INGREDIENTS
1 cup raw pine nuts, soaked for at least 4 hours or overnight, rinsed and drained
1 cup raw macadamia nuts, soaked for at least 4 hours or overnight, rinsed and drained
3 tablespoons granulated sugar
2 tablespoons lemon juice
2 tablespoons avocado oil
1 teaspoon salt
1 teaspoon pure vanilla extract
Zest of 1 orange
¼ cup water
DIRECTIONS
Add the pine nuts, macadamia nuts, sugar, lemon juice, oil, salt, vanilla and orange zest to a food processor and pulse to combine. With the motor running, slowly stream in the water; process, scraping down the sides of the bowl if necessary, until light and fluffy, about 3 minutes. Refrigerate.
Dairy-free SAvory ricotta cheese
gluten-free ≈ dairy-free
Makes about 2 cups
Prep Time 6 minutes
2 cups pine nuts, macadamia nuts, pumpkin seeds
or cashews, soaked for at
least 4 hours or overnight, rinsed and drained
2 tablespoons lemon juice
2 tablespoons olive oil or more water
1 teaspoon salt
¼ cup water
Add the nuts, lemon juice, olive oil and salt to a food processor and pulse to combine. With the motor running, slowly stream in the water and process, scraping down the sides of the bowl if necessary, until light and fluffy.
QUICK RECIPE SWAPS
macadamia nuts → cashews
granulated sugar → granulated maple sugar
