Do you have 8 minutes and 5 plant-based staple foods? Perfect, then it’s time to make this delicious and easy vegan almond ricotta!
It’s creamy. It’s slightly crumbly, tangy and cheesy – and you definitely need it in your life.
Let’s be honest, cheese is what most people who are looking to go vegan or dairy-free think they’ll miss the most.
Totally understandable – we’ve been in this exact situation! We feel you 100%.
We didn’t want to skip the creamy, smooth texture and distinct taste of all the different cheeses we had been eating for years.
Luckily, we never had to. And neither do you!
If you haven’t dabbled in cheesemaking, don’t worry.
This 8-minute almond ricotta is predestined to become your first DIY spreadable vegan cheese – because it’s ridiculously easy and doesn’t require any ripening.
Don’t let it scare you – it’s really made with just 5 everyday ingredients.
Since store-bought vegan dairy alternatives can be quite expensive, we wanted to give you an option to make an easy, creamy and budget-friendly homemade ricotta! Intrigued?
Keep reading to find out the best variations, customization options and best uses for almond ricotta – but first of all, what are we talking about here?
What Is Almond Ricotta?
Just because traditional ricotta is made with dairy doesn’t have to stop you from enjoying this delicious Italian food.
Nowadays, everyone can make ricotta using various plant-based foods, keeping it dairy-free, cruelty-free and a whole lot healthier.
Using almonds for a grainy yet creamy base, you can create vegan ricotta by adding some simple yet magical ingredients such as nutritional yeast, lemon juice or vinegar in addition to salt.
Only a couple of minutes later, you’re left with a delicious, almost-instant versatile, spreadable and dippable plant-based cheese.
It tastes rich and salty, tangy and slightly lemony, and you can use it just like you would use dairy-based ricotta!
Now, let’s find out why this almond ricotta is so fantastic and exactly how to make it.
Why This Is The Best Vegan Ricotta
Nutritionally speaking, it has about as much protein as dairy-based ricotta for the same amount of calories, yet only 1 gram of saturated fat compared to 6 grams in the dairy version, 3 grams of fiber compared to none as well as no trans fats or cholesterol – both of which are found in dairy-based ricotta.
A 3-oz serving of full-fat cow’s milk ricotta has about 40 mg of cholesterol, which is not necessary to consume and can become harmful in larger amounts.
How To Make Almond Ricotta Cheese
Sounds good? Then let’s see how you can make your own plant-based ricotta.
If you don’t have a high-speed blender or good food processor, you might want to start by soaking your almonds before making the ricotta cheese – especially if you don’t have slivered almonds on hand and only whole ones instead.
Once you have let them sit in hot water for a few hours, drain the almonds and place them along with all of the other ingredients (which you can find below) into a blender jar or food processor.
Now you just need to blend or process them until a grainy but fluffy paste forms. It should be fine and no longer have any chunks, meaning an overall smooth texture.Guide to Plant-Based Kitchen Tools →
We recommend you then taste test it to get to your own perfect balance of salty, tangy and cheesy! Maybe add a few additional spices that we’ll list in the next section.
But let’s see what foods you need to make vegan ricotta in general, and our almond ricotta in particular.
What Is Vegan Ricotta Made Of?
There are different ways of making vegan ricotta. Our recipe calls for almonds but you can also make vegan ricotta out of tofu, cashews, macadamia nuts, with some non-dairy yogurt, coconut cream, vinegar, nutritional yeast and different spices.
Here’s what we’re using for our easy creamy almond ricotta!
- Almonds – raw and slivered work best for this recipe but you can also use whole almonds (more on that below)
- Nutritional Yeast – every good vegan cheese recipe needs these vitamin B-rich flakes
- Lemon Juice – sour, tangy, flavorful! Yes, please!
Add to that a bit of water and you have a great vegan ricotta base. Some recommended flavorings include salt, garlic powder and dried oregano.
Now, if you don’t have any slivered almonds on hand, you can also use whole almonds (peel the skin off if the almonds aren’t blanched) – in this case, follow the weight measurement in the recipe since the volume will be different!
Soaking them is more important in this case, too.
The one thing you cannot use is almond butter because this will not create the chunky ricotta texture.
And did I mention how versatile this easy and delicious almond ricotta base is? There are so many variations you can make with it!
Our favorite add-ins include Italian herbs, dried basil, smoked paprika, hot paprika and liquid smoke.
How Long Does Vegan Ricotta Last?
This almond ricotta can be stored in an air-tight container in the fridge for up to a week, which is why it works well for meal prep!
We personally haven’t tried freezing it because we just always eat it all up within a few days, but research tells us that you can do so without messing up the texture.
Whether you want to freeze it for a few weeks or months, you can just let it thaw in the fridge before using it up within a couple of days.5-Day Vegan Meal Prep (Download) →
How To Make Tofu Ricotta
As stated above, another common ingredient for vegan ricotta is tofu. If you’re looking for a lower-fat and higher-protein version, you can definitely choose this tofu for your base instead!
We did make it a few times in the past just to try it out, or if we didn’t have any almonds on hand. However, we preferred the almond ricotta version much more which is why we picked it for our recipe on the blog.
You can definitely try making your ricotta with tofu, though! Maybe it’ll be something you personally really love. This recipe on the Sweet Simple Vegan Blog uses delicious everyday ingredients to make a 5-minute vegan tofu ricotta.
Gather, chop, blend, taste test, done!Is Soy Good For You? →
How To Make Sliceable Almond Cheese
Ready to take things a step further? Anja from Cooking With Plants uses a fairly similar recipe to our almond ricotta cheese and transforms it into a sliceable herb and garlic almond cheese!
This is made possible with the help of agar-agar powder and tapioca starch, two not-so-everyday components found in vegan or other specialty recipes.
By heating up the almond, spice and starch mixture, it becomes creamy and then thick – when pouring it into cheese molds and letting it cool for 30 minutes, you are rewarded with a beautiful homemade almond cheese!
Uses For & Recipes With Vegan Ricotta
If you want to go beyond dipping random veggies or crackers into your almond ricotta, here are some delicious recipes you can make with it!
The possibilities are endless, and we definitely encourage you to try all of the different uses you can think of.
Sometimes, simple is best, and just spreading some fresh sourdough bread with this almond ricotta can be the most delicious thing in the world.
More Cheesy Vegan Recipes
We’ve been collecting quite a few easy and healthy cheesy vegan recipes recently! Eating a dairy-free or whole food plant-based diet can be so delicious – there’s no need to miss out on flavor! Let the following recipes convince you of that.
Ready to make this easy-peasy plant-based cheese(y)? We hope you found our additional tips and explanations helpful and feel well-equipped to prepare our almond ricotta in just a couple of minutes.
Did you try our recipe? Customized it to your taste? Let us know how you liked it and what you used it for in the comments below. You can also rate our recipe there as well as Pin it for later and tag us on Instagram if you made it – we’d love to see your creations!
- 2 cups raw slivered almonds (220 g)
- ½ - ¾ cup water
- 3 tbsp lemon juice
- 2 tsp nutritional yeast
- 1 tsp salt
- ¼ tsp garlic powder
- ½ tsp dried oregano, optional
- Place all ingredients for the almond ricotta into a high-speed blender jar or food processor. Start with just ½ cup water and work your way up.
- Blend until a thick paste forms, adding more water if needed. You should be left with a creamy, fluffy and slightly grainy ricotta-like consistency.
- Adjust to taste with salt, garlic and oregano, then place into a food container and store in the fridge for up to a week or use immediately.
- Recipe was inspired by Minimalist Baker.
- If you don't have a high-speed blender, you can soak the almonds for a few hours before blending or processing them.
- Should you use whole almonds instead of slivered, go with the weight measurements instead of the 2 cups of volume.
- The nutritional yeast is responsible for the cheesy flavor so we highly recommend using it — unless you cannot have it, in which case you can follow the recipe sans nutritional yeast.
- This almond ricotta is freezable and can be thawed in the fridge before using it. If you save any leftovers in the fridge after making it from scratch, it'll keep for about a week.
- Serve with fresh bread, crackers, raw vegetables or use for pasta, pizza and casseroles.
- The serving size is just a suggestion and highly depending on what you eat with the ricotta!
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 146 Total Fat: 12g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 11g Cholesterol: 0mg Sodium: 293mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 3g Sugar: 1g Sugar Alcohols: 0g Protein: 6g