White Bean-Almond Ricotta

plant-basedoil-freewhite-beansalmond-flourricotta

A soft, savory ricotta-style spread made with white beans, almond flour, and lemon-curdled soymilk.

Test Kitchen Recipe

This recipe is actively being tested and refined and is subject to change.

White Bean-Almond Ricotta Beneath Trompetti Pasta
1/2 cup
soymilk
2 tbsp
lemon juice
1
(15-oz) can cannellini or great northern beans (1.5 cups)
3/4 cup
blanched almond flour
1 1/2 tbsp
nutritional yeast
1
large clove fresh garlic, pressed
Pinch
oregano
  1. Curdle the soymilk with the lemon juice first.
  2. Drain and rinse the white beans well.
  3. Add the beans, almond flour, nutritional yeast, garlic, oregano, and curdled soymilk to a food processor.
  4. Process for 8–12 minutes.

Makes 1 batch

White Bean-Almond Ricotta Beneath Trompetti Pasta
White Bean-Almond Ricotta Beneath Trompetti Pasta
White Bean-Almond Ricotta Beneath Trompetti Pasta
White Bean-Almond Ricotta Beneath Trompetti Pasta

Kitchen & Pantry Picks

🌿Soymilk (plain, unsweetened)🌿Almond flour🌿Nutritional yeast🌿Oregano
❧

Notes from Craig

I may up the nooch to 2 tbsp next time.

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