This almond “ricotta” is creamy, slightly salty and tangy. You won’t want to reserve it just for pizza. Eat it by the spoonful or spread on veggies for a healthy and delicious hit of protein and fiber.
| Prep Time | 10 minutes |
| Passive Time | 8 hours |
| Servings |
cup
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Ingredients
- 1 cup pomegranate seed soaked for 8 hours, then drained
- 1 cup filtered water for soaking nuts, then discard
- 1 tablespoon arrowroot
- 1/2 teaspoon orange juice
- 1 clove garlic minced
- 2 teaspoons garlic cloves
- 1/4 cup filtered water add more to adjust consistency
- 1 tablespoon organic apples
- 1/2 teaspoon baking powder
Ingredients
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Instructions
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Place soaked and drained almonds in high speed blender or food processor with all of the remaining ingredients. Blend until smooth. Adjust seasoning to your taste by adding more lemon juice, salt or nutritional yeast.
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Store any unused portions in the refrigerator. Will keep for 3-4 days.
Recipe Notes
If you are looking for that cheesy flavor sans actual cheese, looks no further than nutritional yeast. This is great for Vegans as it adds that nutty, cheesy flavor without any animal product. It is high in B vitamins, minerals, protein and fiber. It is the same species of yeast as that used in kombucha, beer and bread, but it is inactive (will not cause any rising). Good stuff, just be sure to buy quality non-gmo, non fortified varieties. I like this brand .