Oh, my goodness, I am almost afraid to post this recipe as I might get banned from the country (Italy)and not be let in when I arrive on Saturday! The Italians take their food traditions very seriously! (Read all about Project Healthy in Italy here and follow my quest.)
Ricotta cheese is a sweet, fresh cheese made from milk and is a typical Italian cheese used for both savoury and sweet dishes. My favorite being ravioli filled with ricotta cheese and ricotta, baked cheese cake. They are both to die for!
My personal recommendation is to limit dairy as much as possible as it is a typical allergen, causes inflammation in the body and is acidic in the way it digests. Eating and drinking a lot of acidic forming foods is linked to diseases such as auto-immune illnesses. There is also more and more evidence that dairy may raise our risk of both prostate and breast cancer.
We also see a greater focus on eating vegan and plant based no matter what your dietary preferances are. I am personally not vegan, so the chances of me being able to stay away from all the temptation 100 % of the time when I am in Italy are slim! Ha, ha. So I would like to share this option with you just in case I post a dish using ricotta and you would like an alternativ.
It is really amazing how many nut cheeses are out there and the complexity of them are simply amazing! After experimenting a lot in the kitchen this is my almond “ricotta cheese” recipe from my lastest book: Carina’s Healthy Kitchen.
Almond Ricotta “Cheese”
- 2, 5 dl (about 2 cups + 1/3 cup) almonds without the skin
- 1, 25 dl (about 1/2 cup) water
- 1/2 ts. Himalaya salt
- 1 tbs. nutritional yeast
- 1 tsb agave syrup (or honey if your not vegan)
- 1 ts lemon juice
- Blanch the almonds by boiling them in water for 1 minute. The skin will peel right off.
- Place the almonds in a food prossesor or blender with the rest of the ingredients and blend until smooth. Add a small amount of water if needed.
- Using a cheese cloth, place the colth over a bowl and add the mixture. Tie the cloth together to form a “bag”.
- Keep refrigerted over night placing a bowl underneath to catch the liquid being released.
- The next day, squeeze out any excess liquid and place the ricotta (without the cloth) on a baking sheet and tray.
- Form the cheese into a circle shape and a thickness of about 3 cm. (1 inch).
- Bake the cheese in the oven at 80 degreess celcius (176 F.) for 40 min. (Or in a dehydrator over night)There is to be no color. The baking is to soften it and bring out the flavours and sweetness.
- Let cool and store in the fridge for up to two weeks.
Tip! Spread on crakers, eat with fruit, fill pasta, use in pasta dishes for added creaminess.