The discovery of how ridiculously easy plant based cheese is to make is a game changer. You do need a high powered blender or food processor, but once you make the investment in one I swear your whole life will change. Cheese is definitely something that was the hardest to kick and now I truly feel like I have the best of both worlds! This ricotta is best when it sits overnight for a platter but if you’re using it for a lasagna, you can use it right away!
1 1/2 cup blanched almonds
1/2 cup almond milk
1 lemon, juiced
3 garlic cloves, peeled
1/2 red bell pepper, seeded
2 tbsp salt
Preheat oven to 350.
Slice 1/2 bell pepper into small pieces and roast for 15-20 min.
As bell pepper roasts, place all other ingredients into high power blender.
Blend until you reach a semi sticky and smooth consistency.
If too watery add more blanched almonds, if too thick, add desired amount of plant milk.
Add roasted bell pepper and pulse for chunks of pepper in cheese or blend for red color.
Pour mixture into cheese cloth and place into glass mold or small container.
For best results, let set in refrigerator for +4 hours or overnight.
Enjoy as a spread, dip, or by itself!