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Dairy-free ricotta made of raw buckwheat. Vegan, gluten-free, whole food.

Raw Buckwheat Ricotta

  • Author: Nele Liivlaid
  • Total Time: 4 hours 5 minutes
  • Yield: 2 servings 1x


The simple plain ricotta was actually one of my first experiments with raw buckwheat and I was really amazed how much it resembled “the real thing”. It is great for breakfast, snack or dessert being totally dairy-free.

Soak time: 4 hours


  • 100 g (3.5oz) raw buckwheat (unroasted)
  • 1 ripe banana
  • 2 tbsp coconut milk
  • 2 tbsp blackcurrants
  • 6 strawberries
  • water (enough for the desired consistency)


  1. Soak the buckwheat overnight or for at least 4 hours. Drain and rinse carefully as the soak water is very slimy. 
  2. Put all ingredients to a blender and process until smooth.
  3. Add water little by little – you can always add more if necessary.
  • Prep Time: 5 minutes
  • Method: Blending


  • Serving Size: 1 serving
  • Calories: 283 kcal
  • Fat: 4.5 g
  • Carbohydrates: 55.3 g
  • Protein: 7.48 g

Keywords: raw buckwheat ricotta

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