This creamy vegan almond ricotta cheese is great for using in your favorite Italian baked dishes, on a pizza or as a spread. So, say goodbye to store-bought and make your own at home instead in just 5 minutes! No soaking required!Jump to Recipe
♫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 and whip up some tasty homemade vegan ricotta!
Ingredients you'll need
- Slivered Almonds - These have been blanched and their skins removed, and do not need to be soaked for this recipe. Although whole and sliced blanched almonds are also available, I have not tried making this cheese with either of them.
- Unsweetened Almond Milk - gives the cheese a more creamy consistency and a boost of flavor to tie everything together
- Nutritional Yeast - gives the ricotta a "cheesy" flavor
- Lemon Juice
How to make almond ricotta cheese - step by step
One thing you'll love about this recipe is that you don't need to soak the nuts!
And because of that, this almond cheese will be ready in just 5 minutes.
Gather all of your ingredients and add everything to a high-powered blender. I use a Ninja.
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 to use vegan almond ricotta
You can use this almond cheese as a dairy-free substitute for ricotta in all your favorite baked Italian dishes such as our lentil lasagna or swap out the cashew ricotta in our vegetable lasagna with this almond version.
It's also perfect for dolloping on top of some pasta like in this red lentil pasta with a dollop of ricotta featured in our 7 lazy vegan recipes post.
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. 🙂
If you'd like to flavor the ricotta, whether for a spread/dip or for using in an Italian baked dish, here are some ideas:
- Fresh or Dried Herbs - parsley, basil, chives, etc.
- Seasonings - garlic powder, freshly ground black pepper, red pepper flakes, paprika, etc.
- Olive Oils (great for drizzling over top) - extra virgin olive oil, garlic-infused extra virgin olive oil, herb-infused extra virgin olive oil, lemon-infused extra virgin olive oil, etc.
- Grated or Shredded Vegan Parmesan (great for mixing in for baked dishes)
Yes, you can find dairy-free ricotta options at some grocery stores and health food stores. The two most popular are Tofutti (made from tofu) and Kite Hill (made from almond milk). If you were to go with a store-bought brand, I recommend Kite Hill. However, note that it only comes in an 8-ounce package and for the price, it is more economical to make your own at home.
This homemade almond cheese will keep for up to 5 days stored in an airtight container in the refrigerator.
Yes, the cheese can be frozen in an airtight container or zip top bag for up to 3 months. Be sure to fully thaw in the refrigerator before using. Previously frozen ricotta is best used for dishes where it will be cooked such as pizza or a baked pasta.
More vegan cheese recipes
- Nut-Free Vegan Ricotta
- Cashew Ricotta
- Nut-Free Vegan Cheese Sauce
- Cashew Cheese Sauce
- Vegan Parmesan Cheese
- Add all of the ingredients to 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. Enjoy right away or refrigerate until ready to use.
(Please refer to the post above for instructional photographs for this recipe)
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