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
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Drain and rinse the soaked almonds.
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Add the almonds, water, lemon juice, nutritional yeast, minced garlic, salt, and white pepper to a high-speed blender or food processor.
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Blend on high speed for 2-3 minutes, stopping occasionally to scrape down the sides of the blender.
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Add the olive oil and blend for another 30 seconds until the mixture is smooth and creamy.
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Taste and adjust seasoning if needed, adding more salt, lemon juice, or nutritional yeast to your preference.
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If using, fold in the chopped fresh basil.
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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.