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Whipped Ricotta

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From the cookbook, Six Seasons: A New Way with Vegetables, this is the vegan version.

  • Author: Mary Leir

Ingredients

Scale
  • 8 oz. Kite Hill Almond Milk Ricotta
  • 1/4 teaspoon real salt (course)
  • 2 tablespoons nutritional yeast
  • Fresh ground black pepper
  • 4 tablespoons extra-virgin olive oil, or more if needed

Instructions

Add ricotta, salt, nutritional yeast and 20 grinds of black pepper to bowl of your food processor. Start to process. Drizzle in olive oil. Scrape sides as needed. Ricotta should get very creamy. Taste and add salt, pepper and olive oil as needed.

Notes

Keeps in the refrigerator for up to a week.

Find it online: http://shiftycrafty.com/whipped-almond-milk-ricotta/