- 2 cups almonds, soaked in water for 2+ hours
- 1 1/2 cups purified water
- 1 tsp Celtic sea salt
- 1 to 2 probiotic capsules*
- High-Speed Blender or Food Processor
- Drain and peel the soaked almonds.**
- In a high-speed blender, combine the purified water and salt, then add the almonds. Blend until smooth and creamy.
- Pour the mixture though a cheesecloth or nut milk bag and allow to drain for 4 hours or overnight.
- Transfer the drained mixture to a clean glass bowl or container. Break open the probiotic capsule(s) and using a wooden or plastic spoon gently stir it in.
- Cover with a clean towel and leave to ferment for 8 to 12 hours at room temperature. Use this timing as a basic range. The culturing process can go slower or quicker than expected, depending on the environment. Taste the cheese throughout the fermenting process to find the optimal flavor that you prefer. Be sure to use a clean spoon each time so you don’t contaminate the cheese.
- Once fermentation is complete, you can add other ingredients, such as lemon juice, garlic, freshly ground black pepper, herbs, sun-dried tomatoes or even dried fruit.
- Store in the fridge in an airtight container for up to 2 weeks. The longer the cheese ages in the fridge, the tangier it will taste.
This almond ricotta provides loads of nutrition and makes a unique and versatile addition to your plant-powered meals. Growing up in Europe, I believe I have developed a bit of a cheese addiction. This ricotta is creamy and slightly sweet in flavor, just like traditional ricotta! Although it takes a little bit of time to make, it’s worth the extra effort.
- *The number of capsules you use will depend on the strength of the probiotic. The probiotic that we currently use for fermentation is Natren Megadophilus Dairy Free Capsules, available at most natural food stores. However, you can use any brand that you have on hand.
- ** Removing the skin gives the almonds a smooth texture, which is helpful in making such dishes as this one. To begin, soak your almonds for 2 hours or overnight, drain and rinse well. Use your fingers to gently squeeze the almonds and loosen the skin from them. Once all almonds are peeled, rinse them again and now they are blanched and ready to use in your recipe.
The key to a whole new level of health is as simple as eating well! Zuzana Fajkusova and Nikki Lefler, authors of Vegan Weight Loss Manifesto, have been vegan athletes and health coaches for more than 20 years and have designed the perfect plant-based diet to fuel your body.
Zuzana and Nikki have discovered the plant-based secret to building leaner, stronger muscles, and with their meal type and timing recommendations for casual, moderate and high-impact workouts, you’re sure to find the best way to give your body the nutrition it needs to keep improving.
Zuzana Fajkusova and Nikki Lefler
Zuzana Fajkusova and Nikki Lefler are the founders of ActiveVegetarian.com and authors of Vegan Weight Loss Manifesto. They are health coaches and the hosts of The Active Vegetarian podcast. They live in Vancouver, Canada.
The key to a whole new level of health is as simple as eating well! Zuzana and Nikki have been vegan athletes and health coaches for more than 20 years and have designed the perfect plant-based diet to fuel your body pre-, mid- and post-workout. A vegan diet provides all the essential vitamins, minerals, enzymes and antioxidants an active body needs―and with delicious recipes like Chocolate Muscle Mylk, Veggie Nori Rolls and “The Game Changer” Burger, you never have to sacrifice flavor. They even include sample menus to help you plan your plant-based journey to increase your strength and energy while reducing body fat. So, whether you’re a competitive athlete or weekend warrior, this cookbook has recipes that are sure to strengthen your body, mind and spirit.