Pasta with Lemon Almond Ricotta & Spring Vegetables {gf+v}

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

almond ricotta-6948smaller

I don’t eat a strict non dairy diet, but unfortunately my stomach doesn’t quite like cheese as much as my taste buds do. I also find the idea of making cheese out of something non-dairy, such as nuts, very intriguing. So, naturally I had to give it a try and the results were anything but disappointing.

 A while ago, a friend (thanks Greg!) gave me a vegan cheese making book.  I flipped through it a few times and was kind of intimidated by some of the recipes, for example the very first recipe is for something called Rejuvelac, which is a fermented beverage filled with probiotics and is the primary culturing agent for a bunch of recipes the book.  

almond ricotta-6874

I looked at the ingredients: 6 cups of whole grains and 6 cups of water, and thought ohhh this doesn’t look too hard.  Then I read the instructions: soak the grains for 8-10 hours, not so bad, then put the grains in a jar and store away from direct sun for 1 – 3 days and rinse the grains 1 – 3 times per day, then divide the grains into more jars and repeat the process…

almond ricotta-6880

Not that it necessarily sounded difficult to make, but it did sound like a lot of responsibility, and honestly, if Cheeto didn’t meow like crazy when he was hungry chances are I might forget to feed him sometimes and these days I don’t always get around to watering the plants unless they look like a wilted pile of leaves, so I’m not sure that I can handle much more responsibility in my life right now.

almond ricotta-6884

I hope to eventually get around to making the rejuvalac so that I can go on to make other yummy vegan cheeses, but for now I skipped over to a page that looked much easier and safer.  Sometimes, when trying something new, especially in the kitchen, it is better to slowly wade in, rather than take a big jump, at least for me.  So, following that philosophy, I went with an easy, but tasty looking almond ricotta cheese, I added some lemon to mine because, well, lately I’ve been adding lemon to everything!

almond ricotta-6887

I then added the almond ricotta to a big bowl of noodles and fresh spring vegetables, it was the perfect meal!  If you aren’t into vegan cheese, feel free to make this with regular ricotta, it will still taste delicious.  Or, if you are not vegan and you want to try something new, make this dish with the almond ricotta and let me know what you think!  I was really impressed with it and my mind is already racing with more dishes that I can use it in, so stay tuned!

almond ricotta-6898

5.0 from 2 reviews
Pasta with Lemon Almond Ricotta & Spring Vegetables {gf+v}
 
Recipe type: Entree, Gluten Free, Vegan
Serves: 4 - 6
Ingredients
For the Lemon Almond Ricotta:
  • 2 cups blanched almonds, soaked in water for 8-12 hours and drained
  • 1 cup water
  • Juice and zest of 1 lemon
  • ½ teaspoon salt
For the Pasta:
  • 12 oz your favorite pasta, gluten free or regular
  • 2 cups broccoli florets
  • ⅓ lb asparagus, cut into 1 inch pieces
  • ⅓ lb sugar snap peas
  • 2 cups cherry or grape tomatoes
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • salt, to taste
  • pepper, to taste
  • lemon wedges, if desired
Instructions
  1. Add soaked almonds, water, salt, lemon juice, and lemon zest to a blender or food processor and blend until smooth. Set aside.
  2. Cook pasta according to package directions.
  3. While pasta is cooking, heat a large saute pan over medium heat. Add the olive oil and the garlic and stir for a minute. Then add all of the vegetables and cook for about 5 - 7 minutes until heated through and tender.
  4. In a large bowl, add the almond ricotta, cooked pasta, and vegetables. Stir well until pasta and vegetables are coated with ricotta mixture.
  5. Season with salt and pepper to taste.
  6. Squeeze lemon slices over top, if desired. Serve and enjoy!
Notes
*I used slivered almonds because I couldn't find blanched almonds and it was much easier than using raw almonds and removing the skins myself.
*Almond ricotta recipe adapted from Artisan Vegan Cheese by Miyoko Schinner

almond ricotta-6945

almond ricotta-6948

almond ricotta-6972smaller

almond ricotta-6965

Put a box down and a cat shows up, put a super soft blanket in the box and the cat takes a three hour nap!

 IMG_7225newsm

Print this pageShare on TumblrShare on RedditPin on PinterestShare on Google+Email this to someoneShare on FacebookShare on YummlyShare on StumbleUponTweet about this on Twitter

Comments

  1. says

    This pasta sounds amazing. At first I thought it would be a pain to make the almond ricotta but after reading the instructions I am actually excited to try it. Sounds delicious. And so much healthier too

    • She Likes Food says

      Thanks, Kathy! I know, right? It’s so easy, just soak the almonds and then throw them in the food processor with some water! If you like almonds you will love this :)

    • She Likes Food says

      It was really yummy! My gluten free pasta doesn’t really store well overnight (kinda turns into a big glob) so when I ate it for leftovers I added a little bit of tomato sauce and it was like a yummy creamy red sauce!

  2. says

    I am so intrigued to try this almond ricotta! Does it kind of taste like an almond butter? Or does it have a cheesy taste? I bet this is way better for you calorie wise that real cheese. And with bikini season coming up, I’m all about less calories! Love the veggies you put in this, perfect for spring : )

    • She Likes Food says

      Hi Natalie! Interestingly enough, it really doesn’t taste or resemble almond butter at all, at least in my opinion. I thought that it tasted really similar to regular ricotta and the texture was spot on. I’m all about less calories and more veggies too! Bring on the bikinis :)

  3. says

    Wow, I love this idea. I love regular cheese, but this sounds tasty too. My son is fascinated with the idea that you can make milk out of nuts. He begged me to show him. He’s gonna flip when I show him this recipe 😀 Thanks Izzy!! Pinning!!!

    • She Likes Food says

      It is really tasty! I’m pretty fascinated with the idea too, I saw some almond cheese at the store the other day and was hesitant to get it, but after making this I think I’ll have to go back and buy it. I hope he likes it! Thanks for pinning, Cindy :)

  4. says

    When I make “cheese,” I never do the fermented kind as I’m far too lazy hehe. This looks amazing! In my dairy days, I loved ricotta!!! This is the perfect sub. I usually just throw some nutritional yeast, cashews, garlic, salt, and lemon juice in a blender and pulse it to make “parmesan.” I’ve got to try this for a creamy alternative -it actually looks like ricotta!

    • She Likes Food says

      I think it actually tastes a lot like ricotta too! I think I’m far too lazy to make fermented “cheese” too, something about the idea of leaving it in a jar for days and rinsing it a few times a day doesn’t get me too excited. I’ll have to find a few more easy cheese recipes to try from my book and hope they turn out as good as this one! I like your “parmesan” recipe, I’ll have to try that :)

  5. says

    I’ve been meaning to make vegan cheese forever and this pasta is wreaking havoc on my tastebuds!! I love the fresh spring vegetables with the lemon and the vegan ricotta. SO delicious! I must get to vegan cheese-making and must whip up this pasta.

    • She Likes Food says

      Hi Julia! It really is so good! I can’t stop daydreaming about other yummy recipes to use the ricotta in! I’ve also been daydreaming about your zucchini noodles from the other day :) I hope you love this pasta!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: