This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs. Please read my full disclosure here.
Put down that store-bought vegan ricotta cheese and make your own at home instead in just 5 minutes! No soaking required! This creamy almond ricotta is great for using on pizza, as a cracker spread or to make vegan ricotta toast. It’s also perfect for dolloping on our easy vegan pasta with ricotta or using in our vegan lasagna or vegan baked ziti.
♫Almond cheese is made of these…
Almonds, milk, lemon juice and nutritional yeast. ♪
There’s also water and salt but it didn’t really fit in with the flow of the song, so yeah…
Anyway, I’ve been working on perfecting this recipe and I’m pleased to say it’s finally ready to share with the world…or whoever is reading this right now. 😉
The key is the addition of almond milk.
The almond milk gives this vegan cheese a creamier consistency than just using water alone.
It also adds a bit more flavor.
So if you’ve got 5 minutes, get out your blender (or food processor) and whip up some tasty homemade vegan ricotta!
Ingredients you’ll need
- 10 ounces slivered almonds
- 2/3 cup almond milk (unsweetened & unflavored)
- 10 tablespoons filtered water
- 1 1/2 tablespoons nutritional yeast
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon sea salt
How to make this almond ricotta – step by step
Add all of the ingredients to a high-powered blender. I use the Nutri Ninja. You can also use a food processor if you don’t have a high-powered blender.
Blend on high until almonds have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed.
The final product should be creamy with the consistency resembling traditional ricotta.
Be careful not to overblend or the consistency will become paste-like.
How do I use this vegan cheese?
This cheese is also perfect for dolloping on top of some pasta like in this easy vegan pasta with ricotta recipe.
It’s also amazing on pizza and makes a killer vegan ricotta toast with your favorite gluten-free bread.
You can also use it as a spread for crackers if you’d like. 🙂
Storing the cheese
Store in the refrigerator in an airtight container for up to 5 days.
You might also enjoy:
- 10 oz slivered almonds
- 2/3 cup unsweetened, plain almond milk
- 10 tbsp filtered water
- 1 1/2 tbsp nutritional yeast
- 1 tbsp freshly squeezed lemon juice
- 1 tsp fine sea salt
- Add all of the ingredients to a blender or food processor. Blend on high until almonds have been fully blended and no visible chunks remain, stopping to scrape down the sides as needed. The final product should be creamy with the consistency resembling traditional ricotta. Be careful not to overblend or the consistency will become paste-like. Enjoy right away or refrigerate until ready to use.
©Watch Learn Eat. All content and images are copyright protected. Recipes and images are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.