VEGAN RICOTTA: Hem Peynir Hem Yoğurt | Lezzetiyle Zirve

For those who eat vegan or have allergic sensitivities: a recipe that fills a big gap at the point where special diets and real effort meet — vegan ricotta! At least, that’s how it was for me :) This almond-milk-based vegan ricotta works both as a cream cheese/labneh and as yogurt. It contains no flour, starch, or other thickening agents. I see this recipe as a bonus for people with allergies and for vegans. The taste is genuinely very good — it doesn’t make you feel like you’re eating an “alternative” food. It will break all the prejudices about how tasty a vegan cheese can be. Spread it on bread as a vegan cream cheese, or whip it a bit and enjoy it as vegan yogurt. Ingredients: 200 g raw almonds + water for soaking 1 liter drinking water 1 tablespoon salt 4 tablespoons lemon juice So simple, so delicious. Enjoy! To make vegan curd cheese using the leftover almond pulp from this recipe, click the link below:    • BADEM LOR PEYNİRİ: Dokusu ve Lezzetiyle İn...