Whipped Almond Milk Ricotta
This is my newest obsession. Literally finger licking, plate licking, spatula licking, Vitamix licking, bowl licking good. Beyond creamy and delicious. And it's only almonds, lemon and olive oil! Even better, no sweet dairy cow was subjected to milking for our snacking pleasure. Enjoy as a dip with fresh veggies or slather on toasted gluten free baguette slices and top with chopped tomatoes tossed with red wine vinegar, olive oil, basil and pinch of salt. Endive as a great, non-carby vehicle for this heavenly combo.
Kite Hill Almond Milk Ricotta – 1 container
Fresh Lemon Juice – from 1-2 lemons
Extra Virgin Olive Oil - 1/4 cup
Kosher Salt - 1/4 tsp or more to taste
Chives - 1 T minced, for topping
Olive Oil Drizzle on Top
Blend ricotta, lemon juice, salt and 1/4 cup olive oil until smooth in a high-speed blender. Top with a swirl of olive oil and minced chives.
Makes: 1 cup