Finally sharing my vegan ricotta recipe. This is a creamy, gritty vegan cheese made from soaked slivered almonds, perfect for avocado toast or other dishes. The original post also mentions a Kale Cashew Pesto recipe available on the creator's blog.
Soak 2 cups of slivered almonds in hot water for 1 hour. After soaking, add the soaked almonds along with 1/2 cup filtered water, 1 1/2 tablespoons white vinegar, 3/4 tsp sea salt, 2 teaspoons nutritional yeast, and a couple dashes of garlic powder to a blender or food processor. Blend until everything is smooth and combined. Don't worry about getting it perfectly smooth, as it should have a gritty texture similar to ricotta. Add a little extra water as needed if you're having difficulty blending, and be sure to scrape off the sides periodically to ensure a good blend.
