Vegan Ricotta Bonbons
Moreish and creamy, these vegan ricotta bonbons are simply irresistible!
Becoming a vegan definitely makes it harder to socialise around the festive season. Cheese and charcuterie platters are classic a party staple! Thankfully, many brands are now catering to the growing vegan market, increasing their range of plant based alternatives. Vegan cheeses however, can get a bit of a bad rap, as supermarket versions can tend to omit nuts (a common allergen) and contain saturated fats like coconut oil and stabilisers to get the optimal melty, cheesy texture.
If stabilised and solidified coconut oil doesn’t sound appetising, make these simple vegan ricotta bonbons at home! All the good stuff, none of the cholesterol and the perfect contribution to your next Christmas event. These little moreish bonbons are made with whole, recognisable ingredients, and enriched with probiotics. The slow ferment makes these full of live cultures, just like you would find in yogurt. They are also vegan and gluten free! The recipe requires a little planning ahead as the almonds will need at least 4 hours to soak, but the active time is minimal at just 30 minutes.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I use roasted almonds?
This dish will only work with raw almonds