Almond Ricotta Cheese Recipes
ALMOND RICOTTA CAKE
This Almond Ricotta Cake recipe is a traditional Italian dessert that's great served with a espresso, tea, or coffee.
Provided by Angela Allison
Categories Dessert
Time 1h2m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
- Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
- For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.
Nutrition Facts : Calories 289 kcal, ServingSize 1 serving
RICOTTA ALMOND CAKE
Steps:
- Preheat oven to 325 degrees F.
- Use baking spray or lightly grease and flour a 9-inch springform pan.
- Use an electric hand mixer to beat together the ricotta cheese, egg yolks, extract, and sugar until smooth.
- Stir in the lemon zest and almond meal.
- In a clean bowl, beat the egg whites until soft peaks form.
- Fold half the egg whites into the almond mixture, then fold in the rest.
- Spread the batter into your prepared pan and sprinkle the top with the sliced almonds.
- Bake the cake for 40 to 45 minutes or until a cake tester comes out clean.
- Cool the cake for 10 minutes then remove the sides.
- Cool completely, then lightly dust the top with powdered sugar and serve.
ALMOND RICOTTA CAKE
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
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'
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
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
2-INGREDIENT ALMOND RICOTTA CHEESE
Vegan almond ricotta is fluffy, rich, and the perfect dairy-free substitute for ricotta. Use it in all of your favorite Italian dishes like lasagna, ravioli, and baked ziti. Add it to pizza and spread it on crostini. Only 2 ingredients and 5 minutes to make a batch! No cashews, nutritional yeast, oil, soy or gluten. Recipe lightly adapted from Miyoko Schinner's recipe in Artisan Vegan Cheese. This recipe was originally published in January 2019, and has been updated for content and improved instructions.Yield: makes about 2 cups
Provided by Lori Rasmussen, My Quiet Kitchen
Categories Cheese
Time 10m
Number Of Ingredients 4
Steps:
- See Notes for more information about soaking. To do it:Place slivered almonds in a bowl and cover with water. Allow almonds to soak for a minimum of 4 hours and up to 8. If using whole, blanched almonds, soak 8 to 12 hours. Alternatively, first pulse the whole almonds in a food processor to break them into smaller pieces, reducing soak time. Drain the almonds when ready to make ricotta.
- Place almonds, lemon juice, salt, and ¼ cup of the water in a food processor. Process until well combined and somewhat smooth, scraping down sides as needed.
- Add another ¼ cup water and continue to process until light and fluffy. If it seems too thick, add more water a tablespoon or two at a time. Taste for seasoning and adjust salt and lemon as desired.
Nutrition Facts : Calories 135 kcal, Carbohydrate 5 g, Protein 6 g, Fat 12 g, Sodium 115 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
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- Preheat your oven to 350 F. Lightly coat the bottom and sides of a 9-inch springform pan with butter. Sprinkle with sugar.
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