Vegan Ricotta
•
195 g
Almonds
, slivered, soaked in hot water for 1 hour
•
120 ml
Coconut Cream
, canned
•
1 tbsp
Nutritional Yeast
•
1 tbsp
Distilled Vinegar
•
1 tbsp
Lemon Juice
•
1 tsp
Sea Salt
•
0.5 tsp
Garlic Powder