Vegan Ricotta Recipe (cheese recipe)

Process the chickpeas, garlic, lemon juice, salt, and pepper in a food processor. 2. Scrape down the sides, add the plant-based milk, and pulse again. 3. Add the nutritional yeast and almond flour and pulse until combined. 4. Taste and adjust seasonings. 5. Use in any recipe that calls for ricotta or as a dip; store covered in the refrigerator up to 5 days.