Quick Vegan Almond Ricotta Cheese

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by Alena Schowalter
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This delicious vegan almond ricotta cheese is creamy, slightly crumbly and tangy! You’ll love the smooth texture and versatility of this easy recipe.

If cheese is what keeps you from going fully vegan, then you need to try our 8-minute almond ricotta!

It’s the next best thing after our almond cheese ball and can be used for anything from lasagna to pizza rolls or spread on crusty bread.

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No need to wave goodbye to delicious cheese on a plant-based diet, just make your own healthy version at home instead!

This 5-ingredient almond ricotta is predestined to become your favorite DIY spreadable vegan cheese — because it’s ridiculously easy and doesn’t require any ripening. 

For more cheesy goodness, try our herbed tofu feta, low-fat cheese sauce or vegan Mac and Cheese!

woman holding white bowl with almond ricotta in her hand and a spoon in the other with which she mixes the ricotta

Why you’ll love it

  • Dump and blend – no kitchen skills required
  • Grainy and creamy texture – just like ricotta!
  • Super versatile and flavorful
  • Cheesy, tangy and irresistibly delicious
  • Meal-prep friendly and freezable
  • Family favorite and secretly healthy

Nutritionally speaking, it has about as much protein as dairy-based ricotta for the same amount of calories.

Almond ricotta comes in at 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. 

white bowls on a table with lemon, spices, white beans and water

Ingredients needed

  • Almonds — slivered and blanched ones work the best!
  • Lemon juice — adds a tart and fresh flavor to the ricotta.
  • Nutritional yeast — don’t mistake it for brewer’s yeast!
  • Salt — adjust to your preferences.
  • Garlic powder — really adds some great flavor!

Some recommended flavorings include salt, garlic powder and dried oregano. Find the exact amounts in the recipe card below.

In terms of kitchen equipment, you’ll need a blender or food processor to make this recipe!

woman in white apron standing next to a blender jar and putting almonds into it
top view of a blender jar filled with almonds, spices and water to make vegan ricotta

How to make almond ricotta cheese

Soak your almonds if you don’t have a high-quality blender or food processor. Once ready to make the ricotta, drown them.

Place all ingredients into a food processor or blender. Start with less water than written in the recipe and slowly add more as needed.

Process until a grainy and fluffy mixture forms. It should be fine and no longer have any chunks, meaning an overall smooth texture.

Taste and adjust with the ingredients to make your ricotta more salty, tangy or cheesy!

Add additional spices if you like (suggestions below) and enjoy your homemade ricotta.

woman standing next to a high speed blender and blending ingredients together to make almond ricotta

Storage & serving

Any leftover ricotta can be stored in an airtight container in the fridge for up to a week. It’s also freezable for longer storage!

Serve with fresh bread, crackers, on toast, raw vegetables or use for pasta, pizza and casseroles.

Tips & adjustments

Ingredient swaps

  • Almonds — replace with cashews or tofu for a nut-free & high-protein version
  • Slivered almonds — use whole almonds (peel the skin off if they aren’t blanched) and follow the weight measurement in the recipe since the volume will be different! Be sure to soak them, too.
  • Garlic powder — can be omitted or use fresh garlic.
  • Water — use almond milk or creamer to make richer ricotta.

Flavor ideas

Our favorite add-ins for this almond ricotta include Italian herbs, dried basil, smoked paprika, hot paprika and liquid smoke.

white bowl filled with grainy dairy-free vegan ricotta and a spoon which is being held by a female hand

How to make tofu ricotta

Add tofu, garlic, lemon juice, nutritional yeast and salt to a food processor. Process until smooth and creamy, stopping to scrape the sides if needed.

Adjust to taste preferences and enjoy!

How to make sliceable almond cheese

When adding agar-agar powder and tapioca starch, you can make sliceable almond cheese out of this recipe.

By heating 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!

white plate with a few pieces of bread with almond ricotta next to a knife
woman in linen apron standing next to a table and spreading almond ricotta on to whole grain lasagna sheets

More vegan condiments

Add flavor and texture to your dishes with these delicious recipes!

Did you try our vegan almond ricotta cheese and like it? Let us know how in the comments below. You can also rate our recipe and Pin it here!

Quick Vegan Almond Ricotta Cheese

by Alena Schowalter
Prep Time 8 minutes
Total Time 8 minutes
This 8-minute vegan almond ricotta is so easy to make and super versatile! Using just 5 simple and budget-friendly ingredients, it's perfect for meal prep, pasta, pizza and stuffed shells – or simply on bread. Enjoy the tangy flavor!
Serves 8

Ingredients

  • 2 cups raw slivered almonds 220 g
  • ½ - ¾ cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons nutritional yeast
  • 1 teaspoon salt
  • ¼ teaspoon garlic powder
  • ½ teaspoon dried oregano optional

Instructions

  • Place all ingredients for the almond ricotta into a high-speed blender jar or food processor. Start with ½ cup water and work your way up.
  • Blend until a thick mixture 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.

Notes

  • If you don't have a high-speed blender, you can soak the almonds for a few hours before blending or processing them.
  • 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.
  • The serving size is just a suggestion and highly depending on what you eat with the ricotta!
Course: Vegan Cheese
Cuisine: Italian
Nutrition Facts
Quick Vegan Almond Ricotta Cheese
Amount per Serving
Calories
146
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
11
g
Sodium
 
293
mg
13
%
Carbohydrates
 
6
g
2
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.

5 Comments

  1. I did make this and it is wonderful. I blended in my Vitamix for 60 seconds with varied speeds. Maybe should have done more, it is quite chunky but we love it. Can’t see how to add my photo; we’d already scarfed down most of it, it was really delicious with pasta and veg cheese sauce. Thank you for the recipe.

    Reply

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