Vegan Ricotta Cheese (Chickpea Ricotta)

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

15 oz. can chickpeas (rinsed and drained)

⅓ cup almond flour (super-fine, natural)

3 Tbsp. nutritional yeast

1 Tbsp. fresh lemon juice (more/less to taste)

¼ to ½ tsp. garlic powder (or fresh garlic or roasted garlic)

¼ tsp. salt

¼ cup water (more/less to desired consistency)

Optional: fresh basil, dried basil, Italian seasonings

Directions at thegardengrazer.com

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