Vegan Ricotta Cheese (Chickpea Ricotta!)
A creamy, tangy dairy-free ricotta made from chickpeas and almond flour in minutes.
Servings: 6 servings
Ingredients
- 15 oz chickpeas (canned) rinsed and drained; reserve 1/4 cup aquafaba
- 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 start with ~3 Tbsp and add by tablespoon to reach desired consistency; reserve from canned chickpeas when using aquafaba
- optional herbs and additions fresh basil, roasted garlic, dried basil, Italian seasoning, etc.
Instructions
- Open the canned chickpeas and reserve 1/4 cup of the aquafaba (liquid). Rinse and drain the chickpeas.
- Place the drained chickpeas, almond flour, nutritional yeast, lemon juice, garlic powder, and salt into a food processor.
- Begin blending and add about 3 tablespoons of aquafaba or water; stop and scrape the bowl as needed. If the mixture is too thick, add more liquid 1 tablespoon at a time until creamy but still thick.
- Blend until the texture resembles thick ricotta, scraping down the sides occasionally to incorporate everything.
- Taste and adjust seasoning with more salt, lemon juice, nutritional yeast, or herbs as desired. Add roasted garlic or fresh basil for the suggested variation.
- Serve immediately or refrigerate to let the flavors meld.
Equipment
- Food Processor
- Measuring cups and spoons
- Spatula
- Can opener
Notes
- Substitute roasted garlic or a fresh clove for garlic powder if desired.
- Start with less aquafaba and add gradually to avoid a runny texture.
- Recipe yields about 1.5 cups of ricotta.
- Adjust lemon and salt for a tangier flavor.