Lovingly Created in Cranford, New Jersey since 1929
Whether you’re planning to eat more plants in 2019 to benefit the environment, the animals or your own personal wellness, it can be challenging to feel as though certain cheeses or meaty dishes are “off limits.” With nuts, well, you DON’T have to feel deprived of some classic non-vegan staples like meats and cheeses.
Nuts are powerful stuff and their creamy, rich and dense textures make them great for amazingly recreating ricotta cheese, “parm” toppings and, yep, even ground beef or pork.
Mamma mia! This ricotta is spot on and so creamy thanks to our sliced almonds.
3 Tasty Plant-Based Swaps with Nuts! – Almond Faux-cotta
Combine all ingredients except for basil and blend until mostly smooth. (You should not see any almond pieces, but a little bit of texture is okay.)
Fold in basil and wrap mixture in cheesecloth.
Tie the cloth around a wooden spoon or dowel and allow to drain and release moisture in a refrigerated environment.
We recommend preparing this with at least 12 hours to allow the almond mixture to settle and form. Our Sliced Almonds make a creamy, rich ricotta substitute you can use in lasagna, manicotti or stuffed shells. A high powered blender works best for this recipe, but we were able to use a food processor to get similar results. You will need cheesecloth to allow the “cheese” to set. We also recommend a bowl and a wooden spoon for prep.