Almond Ricotta Caprese
This vibrant vegan caprese salad features homemade almond ricotta, ripe vine-ripened tomatoes, fresh basil, and a sweet balsamic reduction. A simple yet sublime dish, it makes for an elegant appetizer or light summer meal. Using fruity olive oil and flaky sea salt enhances its delightful flavors. The almond ricotta offers a wonderful introduction to vegan cheesemaking.
Instructions
- 1
Make the ricotta. Place the slivered almonds (1.5 cups) in a high-speed blender and pulse into crumbs. Add the warm water (0.5 cup), olive oil (2 tbsp), nutritional yeast (2 tbsp), fresh lemon juice (2 tbsp), and salt (0.5 tsp) and blend until thick and pasty, with a ricotta-like texture. Use a rubber spatula to transfer to a well-sealed container, and chill until ready to use.
- 2
Assemble the salad by using a spoon to drizzle [balsamic reduction] on a plate in a circular motion. Place ripened tomatoes (4 vine) on the [balsamic reduction].
- 3
Dollop on [almond ricotta]. Drizzle on [olive oil]. Sprinkle with [coarse sea salt]. Grind some [fresh black pepper] over everything. Top with fresh basil leaves (2 cups) and serve immediately.
Nutrition Facts
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