Step 1

In a blender, combine the almond flour, water, lemon juice, nutritional yeast, kosher salt and garlic powder.

Step 2

In your high speed blender, blend on high for 60 seconds. Stop, and scrape down and blend again.

Step 3

If needed, add in up to another 1/4 cup of water (or more) to get your ricotta to a smooth consistency. All almond flours moisture level varies a bit. You want the consistency to be smooth and creamy like real ricotta.

Step 4

Transfer to an airtight container. Will keep in an airtight container for 1 week.

Step 5

Use as a 1:1 substitute for regular ricotta cheese. I love it on my keto dairy free lasagna, or dolloped on top of pasta, or as a dip, or dolloped on top of dairy free pizzas. So many possibilities!

Step 6

As always, lots of tips, FAQs and substitution info in the Recipe Notes!