Almond Lemon Ricotta

    • 2 cups blanched/sliver almonds (not sliced)
    • 2 tsp nutritional yeast
    • 2 Tbl lemon juice
    • 1/2 tsp almond extract
    • 1 Tbl maple syrup
    • 1 Tbl lemon zest
    • 1/2 tsp kosher salt
    • 3/4 cup cold water

    Toss it all into a food processor and blend for 1-2 min. Super simple and delicious! Great topping for your weekend waffles or as a filling for stuffed pancakes and crepes.

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