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Vegan "Nut-free" Ricotta

Chastiti Johnson
A top 8 free vegan alternative to a classic Italian cheese
Print Recipe
Prep Time 1 hour
Blending 10 minutes
Total Time 1 hour 10 minutes
Course Dip, Side Dish
Cuisine Italian, Vegan

Equipment

  • Food Processor
  • Small bowl
  • Spatula
  • Measuring Cups & Spoons
  • Strainer

Ingredients
  

  • 1¼ cup Sunflower seeds
  • ¾ cup Purified Water boiling hot
  • ½ cup Oat Milk
  • 2 tbsp Lemon Juice
  • 1 tsp Apple Cider Vinegar
  • 1 clove Garlic minced
  • 1 tbsp Nutritional Yeast
  • 2 tsp Parsley
  • 1 serving Probiotic Powder
  • 1 tsp Garlic Powder
  • ½ cup Fresh basil
  • Salt & Pepper to taste

Instructions
 

  • In a small bowl, steep sunflower seeds and boiling water for 1hr by covering the bowl
  • Once steeped, drain sunflower seeds in a strainer to remove water
  • In a food processor, blend steeped seeds, oat milk, lemon juice, ACV, garlic, nutritional yeast, and parsley into a grainy paste consistency
  • Once paste is formed, add probiotic powder, garlic powder, and basil and pulse until combined
  • Finish with salt and pepper to taste
Keyword Ricotta Cheese, Vegan Ricotta