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How to Make Creamy Vegan Almond Ricotta

Discover how to create a luscious, dairy-free ricotta alternative using almonds as the base. This vegan almond ricotta is creamy, flavorful, and perfect for use in both sweet and savory dishes. Whether you're vegan, lactose-intolerant, or simply looking to try something new, this recipe is sure to impress.

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Recipe Details

Prep Time

15 minutes (plus overnight soaking)

Cook Time

0 minutes

Servings

6

Difficulty

Beginner

Simple Summary

This creamy, dairy-free Vegan Ricotta with Almonds is a delicious and versatile plant-based alternative to traditional ricotta cheese. It's perfect for spreading, dipping, or using in your favorite Italian-inspired dishes.

Recipe Details

  • Prep Time: 15 minutes (plus overnight soaking)
  • Cook Time: 0 minutes
  • Total Time: 15 minutes (plus soaking and chilling time)
  • Servings: 6
  • Difficulty: Beginner

Ingredients

  • 2 cups blanched almonds, soaked overnight
  • 1/2 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 clove garlic, minced
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon olive oil
  • 1 teaspoon dried herbs (such as basil, oregano, or thyme)

Instructions

  1. Drain and rinse the soaked almonds.

  2. Add the almonds, water, lemon juice, nutritional yeast, minced garlic, salt, and white pepper to a high-speed blender or food processor.

  3. Blend on high speed for 2-3 minutes, stopping occasionally to scrape down the sides of the blender.

  4. Add the olive oil and continue blending for another 1-2 minutes until the mixture is smooth and creamy. If needed, add more water 1 tablespoon at a time to achieve desired consistency.

  5. Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice as desired.

  6. Transfer the vegan ricotta to a bowl and stir in the dried herbs.

  7. Cover and refrigerate for at least 1 hour to allow the flavors to meld and the ricotta to firm up slightly.

  8. Before serving, give the ricotta a good stir. Enjoy cold or at room temperature.

Chef's Notes

  • For a smoother texture, you can peel the almonds after soaking by gently squeezing them between your fingers.
  • Experiment with different herbs and spices to customize the flavor. Fresh herbs like basil or chives work well too.
  • This vegan ricotta will keep in an airtight container in the refrigerator for up to 5 days.
  • For a sweeter version, omit the garlic and herbs, and add 1-2 tablespoons of maple syrup or agave nectar.
  • If you don't have time to soak the almonds overnight, you can quick-soak them in hot water for 1-2 hours.

Nutritional Info

Per serving (approximately 1/3 cup):

  • Calories: 220
  • Protein: 8g
  • Fat: 19g (mostly healthy monounsaturated fats)
  • Carbohydrates: 7g
  • Fiber: 4g
  • Rich in vitamin E, magnesium, and calcium

Serving Suggestions

  • Spread on toasted baguette slices and top with fresh tomatoes and basil for a vegan bruschetta.
  • Use as a filling for stuffed shells or lasagna.
  • Dollop on top of a vegan pizza before baking.
  • Serve as a dip with fresh vegetables or crackers.
  • Mix into pasta dishes for added creaminess.
  • Use as a base for a vegan cheesecake or cannoli filling by adding sweetener and vanilla extract.