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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Plant Based Ricotta Recipe

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This recipe for Plant Based Ricotta is from The Vegan Granny, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1-1/2c. Almond Flour
3c & 2T Water
1T Agave
1-1/2t Fine Sea Salt
1/4c Apple Cider Vinegar
Directions:
Directions:
Blend everything except Apple Cider Vinegar in an high power blender until smooth. It needs to have a milk.
Place a strainer over a saucepan and strain milk into pan. Heat over medium heat until boiling. Medium heat is important. You don’t want it to burn. When it is at a full boil, take it off the heat, and IMMEDIATELY add Apple Cider Vinegar. Stir well and cover. Let Cool.

When it’s totally cooled off, put strainer with a cheese cloth inside over a mixing bowl. Let drain 2 hours. Wrap tight with cheese cloth, Set aside until finished draining. Discard liquid. Squeeze excess liquid out. After another 2 hours, put in fridge still wrapped tight and over bowl to finish draining. Leave overnight. Discard any more liquid in the am. It is now ready to use!!
Personal Notes:
Personal Notes:
I will honestly say the first time I made this I was very skeptical! It is well worth the effort! You seriously will not know the difference, and it is so much healthier!

 

 

 

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