Lactose-Free Ricotta
This lactose-free ricotta cheese is almost similar in texture and flavor to the real thing. And it's very easy to make.
Sauvegarder
Imprimer
Épingler
Portions : 1 cup (143 g)
Calories : 833kcal
Ingrédients
- 1 cup almonds soaked for 8-12 hrs, drained and peeled or blanched for a few seconds (Notes)
- ¼ cup water
- 2 tablespoons lemon juice
- 1 clove garlic crushed (about ½ teaspoon)
- ¼ teaspoon salt
Préparation
- Place all ingredients in the food processor and process until creamy. Add more water for a wetter consistency.
- Place the nut mixture in a nut milk bag or strainer lined with gauze (or cheesecloth) and let the cream mixture drain into a bowl. Or, press it lightly without completely filtering all the liquid coming out.
- Put the nut cheese in a jar or shape it with your hands, then put it in the refrigerator for 8-12 h to firm or use immediately.
- Serve in your favorite dishes.
Notes
If you forget to soak the almonds, you can fast-forward to 30 min.
Add fresh herbs such as basil or rosemary, pitted olives and sun-dried tomatoes to create new flavors. Placed in an airtight container, Quick Almond Ricotta will keep for up to four or five days.
Add fresh herbs such as basil or rosemary, pitted olives and sun-dried tomatoes to create new flavors. Placed in an airtight container, Quick Almond Ricotta will keep for up to four or five days.
Nutrition
Calories : 833kcal | Carbohydrates : 34g | Protéines : 31g | Fat : 71g | Lipides saturés : 5g | Graisses polyinsaturées : 17g | Graisses monoinsaturées : 44g | Lipides trans : 1g | Sodium : 587mg | Potassium : 1051mg | Fibre : 18g | Sucre : 6g | Vitamine A : 4IU | Vitamine C : 13mg | Calcium : 387mg | Fer : 5mg
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