Almond Ricotta Cheese Recipes

ALMOND RICOTTA CAKE

Almond Ricotta Cake image

Perfect for Easter, this Italian almond ricotta cake is made with almond flour and ricotta and is naturally gluten free.

Provided by Chantal

Categories Holidays and Events Recipes Easter Desserts

Yield 10

Number Of Ingredients 10

Ingredients

½ cup unsalted butter, at room temperature
¾ cup white sugar
2 teaspoons vanilla sugar
1 large lemon, zested and juiced
4 large eggs, divided
2 cups blanched almond flour
9 ounces ricotta cheese
⅓ cup white sugar
¼ cup sliced almonds, or to taste
1 tablespoon confectioners' sugar for dusting

Steps:

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
Fold in almond flour and ricotta cheese with a silicone spatula.
Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition Facts : Calories 396.8 calories, Carbohydrate 31.6 g, Cholesterol 106.7 mg, Fat 26.8 g, Fiber 3.4 g, Protein 11.4 g, SaturatedFat 8.8 g, Sodium 61.5 mg, Sugar 23.5 g

ALMOND RICOTTA 'CHEESE'

Almond Ricotta 'Cheese' image

I'm not a big fan of dairy ricotta cheese. I don't know, it's something to do with the texture. That being said, making ricotta with almonds appeals to me. Healthy, non-dairy, and the texture is "right". So glad I found this. This "cheese" can be used to stuff noodles, added on top of spaghetti, combined with some nutritional yeast for a cheesy mac and cheese dish, or any other dish you can imagine up! You don't have to remove the skins, it really just makes it look more like cheese. So if you don't mind the flecks of brown, go ahead and skip that step. This recipe makes approximately 2 cups of cheese. Fresh herbs are best, but you can use a little less(or to taste) dried. From The Unintentional Vegan.

Provided by Sharon123

Categories Lemon

Time 15m

Yield 2 cups

Number Of Ingredients 6

Ingredients

2 cups raw blanched almonds (skins removed-or not)
1/2 lemon, juiced
1 cup filtered water
1 tablespoon minced garlic
1 teaspoon dill
1/2 teaspoon thyme

Steps:

Place blanched almonds into a bowl and cover so that there is about an inch of water above the almonds. Soak for 12 hours. (To blanch, simple boil almonds in water for approximately 3 minutes. Rinse under cold water and remove skins.).
Add the almonds, lemon juice, and water to food process. Process for about 2 minutes. Add dill, thyme, and garlic. Process until mixture is semi-smooth, 5-8 minutes. If you want to use different herbs, go right ahead!
Refrigerate and serve!
Tip: If after you process for the first 2 minutes and the mixture has a lot of excess liquid, strain through a cheese cloth or small strainer and then return the solid mixture to the food processor. Continue with the steps as written.

Nutrition Facts : Calories 866.1, Fat 76.2, SaturatedFat 5.7, Sodium 32.2, Carbohydrate 29.8, Fiber 14.9, Sugar 7.1, Protein 31.5

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