Vanilla cheese made from almond ricotta

To prepare this keto dessert, you will need the following ingredients:

• Almond ricotta (280 g)
• Vanilla
• Lemon juice (7 g)
• Cashew + coconut urbech (30 g)
• Refined coconut oil (20 g)
• Coconut milk or any other plant-based milk (200 g)
• Agar-agar (7 g)
• Allulose (90 g)

Start by combining almond ricotta (280 g), lemon juice (7 g), and vanilla in a deep bowl. Mix thoroughly to achieve a smooth consistency.

For instructions on how to prepare almond ricotta, see the attached recipe.

In a separate bowl, melt the refined coconut oil (20 g) and add the cashew + coconut urbech (30 g) to it. Stir the mixture until all the ingredients are fully combined.

In a saucepan, combine coconut milk (200 g), agar-agar (7 g), and allulose (90 g). Place it on the heat and bring to a boil, stirring constantly to prevent burning.

Once the mixture boils, remove the saucepan from the heat and add the melted coconut oil with urbech. Mix well to combine all the ingredients.

Now add the almond ricotta with lemon juice and vanilla to the hot mixture. Stir with a silicone spatula until you achieve a smooth and uniform consistency.

If you want a more homogeneous texture, you can use an immersion blender, but to maintain the “cottage cheese” texture, it’s better to mix by hand.

When the mixture is ready, transfer it to a piping bag and pipe it into a mold for curds.

Smooth the surface with a spatula and place the mold with the curds in the freezer for at least 3 hours (or overnight) to stabilize.