Dairy-Free Sweet Ricotta Cheese

dairy-free basics
Written By SILVANA NARDONE

I developed this sweet ricotta (middle row, at right) for desserts like my Pumpkin Pie Cannoli with Maple-Candied Pistachios. The ricotta will keep in a resealable container for up to 1 week in the fridge.

Dairy-free sweet ricotta cheese

gluten-free ≈ dairy-free 

Makes about 2 cups
Prep Time 6 minutes
Cook Time 15 Minutes

INGREDIENTS
1 cup raw pine nuts, soaked for at least 4 hours or overnight, rinsed and drained
1 cup raw macadamia nuts, soaked for at least 4 hours or overnight, rinsed and drained
3 tablespoons granulated sugar
2 tablespoons lemon juice

2 tablespoons avocado oil
1 teaspoon salt

1 teaspoon pure vanilla extract
Zest of 1 orange
¼ cup water

DIRECTIONS
Add the pine nuts, macadamia nuts, sugar, lemon juice, oil, salt, vanilla and orange zest to a food processor and pulse to combine. With the motor running, slowly stream in the water; process, scraping down the sides of the bowl if necessary, until light and fluffy, about 3 minutes. Refrigerate.

QUICK RECIPE SWAPS

  • macadamia nuts → cashews

  • granulated sugar → granulated maple sugar

SILVANA NARDONE

Silvana Nardone is a New York Times-featured, bestselling gluten-free cookbook author and functional nutrition practitioner in training.

https://www.silvananardone.com/
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