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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 perfect for using with your favorite pasta dishes, on pizza, as a cracker spread or to make ricotta toast.
🎶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?
You can use this almond cheese to replace dairy-based ricotta in all your favorite baked Italian dishes such as lasagna, for example.
This cheese is also perfect for dolloping on top of some pasta…yum!
It’s also amazing on pizza and makes a killer ricotta toast with your favorite gluten-free, vegan 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 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.
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