If there’s one thing I miss since being diagnosed with a cow’s milk allergy — it’s ricotta cheese. I found this recipe at Tastes Lovely dot com Sunday and I made a lasagna immediately thereafter. It was delicious!
With the leftover ricotta we had open-faced ricotta sandwiches drizzled with olive oil and salt and pepper the next day. Yummy! You can try them with Gazpacho on one of these triple digit days! Whew!
This is super easy to make and tastes like the real deal. I will slather this on toast, pizza, pasta of any kind, as dip for veggies, and have even eaten this by the spoonful. I hope you get a chance to try this if you’re also allergic to dairy and are craving lasagna.
Ingredients:
2 cups – almond flour
3/4 – 1 cup — water
1 — Tbsp. Nutritional Yeast
1/2 tsp. Garlic powder
2 Tbsp. — Lemon juice
Directions:
Whirl this around in a high speed blender until it looks like ricotta cheese. You’ll need to stop the blender and scrape down the sides with a rubber spatula a few times to get it all incorporated. Then, transfer this yumminess to a storage container. Use anywhere you want cheese!
Now… if I could just figure out how to make cottage cheese? 😏🫤🤔 Could someone get on that?
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