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NOW Real Food Marcona Almonds Blanched -- 8 oz


NOW Real Food Marcona Almonds Blanched
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NOW Real Food Marcona Almonds Blanched -- 8 oz

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NOW Real Food Marcona Almonds Blanched Description

  • Sweet, Delicate, Gourmet Almonds
  • No Salt Added
  • Good Source of Protein and Fiber
  • Grown in California
  • Non GMO Project Verified
  • Gluten Free
  • Always Real • Nothing Artificial

If you like almonds then you're going to love NOW Real Food® Marcona Almonds. Originally cultivated in Spain, they're a popular ingredients in many tasty Mediterranean dishes. Our Marcona Almonds are carefully grown on a family farm in California and are bigger, rounder, softer and sweeter than traditional almonds. They have a rich, buttery flavor that's smoother and less bitter, making them perfect for salads, desserts, and many popular dishes. Serve them with cheese, fruit and wine, or just eat them right out of the  bag for a tasty treat that's hard to beat!

 

NOW Real Food Marcona Almonds are grown in California, where they're blanched to preserve their pure, mild, buttery flavor and moist, tender texture. Marcona Almonds are a good source of protein and fiber.

 

Fresher ingredients simply taste better, which is why this product is packaged using NOW Fresh Fill Technology to maximize flavor and freshness.

 

Because you are what you eat, NOW Real Food has been committed to providing delicious, healthy, natural foods since 1968. We're independent, family owned, and proud of it. Keep it natural. Keep it real.

Free Of
Gluten, GMO ingredients and animal products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 Cup (34 g)
Servings per Container: About 7
Amount Per Serving% Daily Value
Calories200
Calories from Fat160
Total Fat18 g28%
   Saturated Fat15 g8%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium5 mg0%
Total Carbohydrate6 g2%
   Dietary Fiber3 g12%
   Sugars2 g
Protein7 g14%
Vitamin A0%
Vitamin C0%
Calcium8%
Iron6%
Other Ingredients: Marcona almonds.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Vegan Pumpkin Lasagna Roll-Ups

Whether you need a main to serve during the holiday season or a delicious, year-round plant-based entrée, this pumpkin lasagna roll-ups recipe fits the bill. Creamy pumpkin sauce, spinach-almond “ricotta” and sage breadcrumbs round out the elegant dish. However, unlike traditional lasagna, this version comes in rolls, adding a fun and kid-friendly twist. Short on time? Prepare sauce and filling in advance! This dish can also be prepped, frozen and baked later. (See notes below for instructions.)

Vegan Pumpkin Lasagna Roll-Ups

Pumpkin Sauce

  • 15 oz. pumpkin purée
  • 3 oz. coconut cream
  • ? cup nutritional yeast
  • 3 Tbsp. tomato paste
  • ¼ cup diced onion (sautéed)
  • 3 cloves chopped garlic (sautéed)
  • 1 Tbsp. miso paste
  • ? cup lemon juice
  • Salt and pepper (to taste)

Almond “Ricotta”

  • 2 cups blanched almonds (soaked overnight)
  • 2 cups packed frozen spinach (thawed and excess water squeezed out)
  • ¾ - 1 cup filtered water (adjust as needed)
  • ¼ cup lemon juice
  • 1½ Tbsp. nutritional yeast
  • ½ tsp. salt (to taste)

Lasagna

  • 9 lasagna noodles (cooked al dente*)
  • Fried sage (to garnish, optional)

Topping

  • ¼ cup gluten-free breadcrumbs
  • ¼ tsp. dried sage
  • 1 Tbsp. oil
  • Salt and pepper (to taste)
  1. Prepare pumpkin sauce. In food processor or blender, combine all ingredients and process until smooth. Transfer to a bowl or large jar and set aside.
  2. Prepare almond ricotta. In food process or blender, combine all ingredients except for spinach and pulse until almost smooth, leaving some texture. Transfer to bowl and fold in drained and thawed spinach. Set aside.
  3. Assemble lasagna. Preheat oven to 375 degrees F. Lightly layer pumpkin sauce on baking sheet and set aside.
  4. Place cook lasagna noodles on flat, non-stick surface. Add an even layer of almond ricotta, followed by a layer of pumpkin sauce. Gently but somewhat tightly roll up noodle and place seam-side down in baking dish. Repeat for remaining noodles.
  5. Top rolls with remaining pumpkin sauce. Cover and bake for 20 minutes.
  6. Meanwhile, in small bowl, combine topping ingredients.
  7. Remove lasagna from oven, uncover and top with breadcrumb topping. Bake again uncovered for 10 minutes or until breadcrumbs are golden and crispy.
  8. Serve hot with fried sage on top if desired.
  • To avoid breaking the lasagna noodles, you may want to reduce the cooking time by 2-3 minutes. They will finish cooking in the oven.
  • Instead of soaking the almonds overnight, you can instead boil them for 10 minutes.
  • If baking from frozen, preheat oven to 375 degrees F and cook for 1 hour or until warmed throughout.

 

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