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Almond and Elderflower Vegan Ricotta with Lemon Biscuits


My inspiration for this recipe was Italian summer desserts that are based on a ricotta which is often drizzled in honey.  I created a fermented almond ricotta which I served with homemade elderflower syrup, dried elderberries and lemon biscuits. The biscuits were inspired by a Mirander Gore Browne recipe, but modified to remove the processed white sugar, honey and I replaced the oranges with lemons to mirror the lemons in the elderflower syrup. The combination made a delicious alternative to dairy, the cheese is mild and takes the floral flavours of the syrup well.

Top Tip

This recipe makes about 40 small biscuits, I cooked half of the dough and froze the remainder to make cookies another day.


Almond and Elderflower Ricotta

300g blanched almonds – soaked overnight and then water discarded

600ml of water

Juice of one lemon

Pinch of salt

Dried Elderberries

Elderflower syrup

Lemon Biscuits

Creates 40 Biscuits

50g rolled oats

250g wholegrain flour

1 tsp baking powder

Juice and grated zest of one lemon

60ml extra virgin olive oil

50g coconut sugar

2 tbsp brown rice syrup

Pinch of salt

2 tbsp of oat milk


Almond and Elderflower Ricotta

  1. Create a thick almond milk by blending the almonds and water in a high speed blender. Strain the liquid through a muslin or nut bag. Instead of a muslin you could use any thin piece of fabric such as a thin tea towel or other clean scrap of material.
  2. Put the strained liquid into a saucepan and heat to just below boiling, about 90°C.
  3. Add the lemon juice and stir in a zig zag motion to curdle the mixture.
  4. Line a sieve with a muslin and place over a bowl. Put the curdled milk into the muslin-lined sieve. Leave overnight at room temperature to remove the excess water.
  5. The next day place into a cheese basket, again over a sieve and refrigerate for at least 24 hours. Cheese baskets are not expensive and can be used repeatedly. Alternatively, you can mould the cheese in a small bowl or cup.
  6. Remove the ricotta from the mould and sprinkle with dried elderberries. Drizzle with elderflower syrup and serve with lemon biscuits.

Lemon Biscuits

  1. Using a food processor or blender whizz the oats until finely ground.
  2. Add the flour and baking powder to the oats.
  3. In a separate bowl, combine the juice and zest of the lemon, olive oil, coconut sugar, brown rice syrup and salt. Mix until coconut sugar is well combined.
  4. Add the liquid to the oats and flour. Combine until you have a firm dough. If the mixture is too dry add one tbsp of oat milk at a time to create a firm dough. You may need less or more than the 2 tbsp of oat milk.
  5. Divide the mixture in half and create two flat balls of dough. Wrap in a bees wax wrap and chill for 30 minutes.
  6. Preheat the oven to 180°C (Gas mark 3) and line two baking trays with non-stick parchment.
  7. Place the chilled discs between two sheets of baking parchment. Roll the dough to 4 mm thickness and using a biscuit cutter stamp out shapes and place on the baking tray.
  8. Bake for 12 minutes until golden and then transfer to a wire rack to cool.


Choose Ingredients

  • Blanched Almonds

    £2.00 per 100g

  • Rolled Porridge Oats

    £0.16 per 100g

  • Fine Pink Himalayan Salt

    £1.15 per 100g

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