Ingredients

The following ingredients have 4 Servings
  • 1 (15 oz) can of chickpeas (rinsed and drained)
  • 2 garlic cloves
  • 1/2 tbsp lemon juice
  • Salt and black pepper (to taste)
  • 4-5 tbsp plant-based milk
  • 2-3 tbsp nutritional yeast
  • 1/3 cup almond flour

Instruction

  • You can watch the video in the post for visual instructions.Process chickpeas, garlic, lemon juice, salt & pepper in a food processor.
  • Scrape down the sides of the processor with a spatula or spoon, add plant-based milk and pulse again.
  • Add nutritional yeast and almond flour and pulse again, scraping down the sides of the processor if needed.
  • Taste and adjust seasonings. Add more salt/pepper or lemon juice and mix again.
  • Use in any recipe that calls for ricotta cheese, for example, my Vegan Lasagna Soup or use as a dip (for crackers, veggies, etc.).
  • Store leftovers covered in the refrigerator for up to 5 days.