How to Make Vegan Almond Ricotta Cheese

Discover how to create a rich, creamy vegan ricotta cheese using almonds as the base. This versatile dairy-free alternative is perfect for spreading on crackers, using in lasagna, or as a dip for fresh vegetables. With its delicate flavor and smooth texture, this vegan almond ricotta will become a staple in your plant-based kitchen.

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Recipe Details

Prep Time

15 minutes (plus overnight soaking)

Cook Time

0 minutes

Servings

8

Difficulty

Beginner

Simple Summary

This creamy vegan ricotta made with almonds is a delicious dairy-free alternative that'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: 8
  • 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 sea salt
  • 1/4 teaspoon white pepper
  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons fresh basil, chopped (optional)

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 blend for another 30 seconds until the mixture is smooth and creamy.

  5. Taste and adjust seasoning if needed, adding more salt, lemon juice, or nutritional yeast to your preference.

  6. If using, fold in the chopped fresh basil.

  7. Transfer the vegan ricotta to an airtight container and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Chef's Notes

  • For a smoother texture, you can remove the almond skins after soaking by gently squeezing each almond between your fingers.
  • If you don't have time to soak the almonds overnight, you can quick-soak them in hot water for 1-2 hours.
  • Store the vegan ricotta in an airtight container in the refrigerator for up to 5 days.
  • For a firmer consistency, you can strain the ricotta through cheesecloth to remove excess liquid.
  • Experiment with different herbs like thyme, oregano, or chives to create unique flavor variations.

Nutritional Info

Per serving (approximately 1/4 cup):

  • Calories: 180
  • Protein: 6g
  • Healthy Fats: 15g
  • Fiber: 3g
  • Vitamin E: 7mg (47% DV)
  • Magnesium: 75mg (18% DV) This vegan ricotta is rich in heart-healthy monounsaturated fats, plant-based protein, and essential minerals like magnesium.

Serving Suggestions

  • Spread on toasted baguette slices and top with cherry tomatoes and balsamic glaze for an easy appetizer.
  • Use as a filling for stuffed shells or lasagna.
  • Serve as a dip with fresh vegetable crudités and whole grain crackers.
  • Dollop on top of a Mediterranean-inspired salad with mixed greens, olives, and roasted red peppers.
  • Pair with a crisp white wine like Pinot Grigio or a light rosé for a refreshing snack combination.