VEGAN CHEESE RICOTTA
Yield: 1 cup
Ingredients
1 1/3 cups almond flour or blended blanched almonds or cashews
2 TB fresh lemon juice
1 TB white miso paste
2 TB nutritional yeast
1/2 tsp salt
1/8 tsp garlic powder
1/8 tsp onion powder
1/4 cup water
Combine all ingredients in a blender and mix all together, whip until creamy. Refrigerate in an air tight container until ready to serve.
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