My usual vegan ricotta, made with agar and coconut milk, is more of a savoury addition to a cheese board and does not maintain it's consistency when used in a baking application, so I had to improvise! This version uses a combo of almond flour and coconut flour for a sweet, ricotta-ish substitute that will work in cakes, bars, and my favourite Italian Ricotta Donuts.
Ingredients
1 cup of almond flour
1/4 cup coconut flour
2 tbs coconut oil
1 tbs lemon juice
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup (approx) unsweetened almond milk
1 tbs honey (optional)
Instructions:
Using your food-processor, blend together all your ingredients until you have a smooth paste. If you need to loosen it a bit, add more almond flour about a tbs at a time until you have a ricotta consistency. Chill overnight for best results.
Fill all your cannolis and makes all the donuts, or just spread it on toast because it's delicious.
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