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Almond-Based Ricotta Cheese

Updated: May 1

An amazing plant-based, vegan-friendly, soy-free, dairy-free, and gluten-free almond Ricotta Cheese recipe that makes approximately 12 servings and takes about 10-20 minutes to prepare, with no additional cook time.


Ricotta Cheese is an ingredient often found in Italian cuisine. Still, unfortunately, plant-based ricotta cheese is usually costly and filled with preservatives and ingredients I'm either not fond of or allergic to. Ricotta Cheese is naturally made from traditional dairy, which has a main ingredient of milk. Approximately 30 million to 50 million Americans are lactose intolerant, including up to 75 percent of African Americans and American Indians and 90 percent of Asian Americans, myself included. That's not even counting that traditional dairy is linked to an increased risk of broken bones, diabetes, ovarian cancer, antibiotic resistance, and is brimming with saturated fat, somatic cells (pus), and hormones. To learn more regarding The Truth About Cow's Milk, click here.

Plant-based Ricotta Cheese is an excellent alternative, but it's essential to understand that not all plant-based options are created equally. For instance, many options are made from soybeans. Although soybeans do have some health benefits, we must remember that most non-organic soy products are brimming with GMOs, causing less nutritional value and more toxic effects due to the chemicals involved in the genetic modification process. Soybeans contain compounds like phytate, which may interfere with the body's ability to absorb vitamins and minerals crucial for vegan and plant-based dietary demands. These same anti-nutrient compounds may also cause digestive issues due to a reduction in the gut's barrier functions resulting in inflammation that causes these digestive problems. To learn more regarding The Truth About Soy Products, click here.

Since this recipe requires nutritional yeast, I figured I'd also recommend a healthier alternative. I typically recommend Anthony's Fortified Nutritional Yeast Flakes. Still, suppose you have the methylenetetrahydrofolate reductase (MTFHR) gene mutation. In that case, the synthetic folic acid found in traditional nutritional yeast should be avoided, and it's best to use Anthony's Non-Fortified Nutritional Yeast in its place.

Before I went plant-based, I loved stuffed shells, so of course, I was determined to make my own version of plant-based ricotta cheese and continue loving stuffed shells. Being allergic to soy and having adopted a plant-based lifestyle (no meat or dairy), this recipe is vegan-friendly, plant-based, soy-free, dairy-free, and gluten-free making approximately 12 servings or 24 ounces of Almond Ricotta Cheese.




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