Healthy vegan ricotta cheese made from almonds, have you tried it yet? If not, prepare yourself! One taste of this fluffy and light almond ricotta, and you’ll want to use it in manicotti, layer it in lasagna, put dollops of it on pizza, spread it on toast, dip veggies and crackers in it, and even add it to desserts. You only need 2 ingredients (plus salt and water) to make this versatile almond ricotta cheese. Free from cashews, nutritional yeast, oil, soy, gluten, and refined sugar!
I use this vegan ricotta so often (like in my Sweet Orange Ricotta, Crostini, and Baked Ziti), I decided it might be easier for you and me both if I gave it its own recipe page.
Credit goes to Miyoko Schinner for this recipe. If you haven’t already, you should definitely check out her book Artisan Vegan Cheese. It’s incredibly helpful and inspiring and perfect for all you cheese lovers out there. It was published in 2012, so maybe it’s too soon to call it a classic, but I’m going to anyway! It’s 100% worthy of the title. I slightly adapted the ingredients and amounts to suit my taste, and you can do the same (hint: try this almond ricotta with fresh herbs and garlic).
This vegan ricotta recipe is so incredibly versatile, and not to mention easy. All you need is a food processor.
Try it on this Fennel, Sausage, and Ricotta Pizza.
Enjoy!
More vegan cheese recipes:
Vegan Stuffed Crust Pizza With Homemade Mozzarella
The BEST Vegan Stovetop Mac and Cheese
Almond Queso Blanco (crumble-style white cheese)
Easy Oil-Free Vegan Queso
Vegan Parm 3 Ways!
Almond Ricotta
Ingredients
- 2 cups raw slivered almonds (or blanched, skin-free)
- 1 Tbsp fresh lemon juice (from about half a lemon)
- 1/2 tsp sea salt Or more, to taste
- 1/2 to 3/4 cup water
Instructions
Soak the almonds:
- UPDATE: for the longest time, I always soaked the almonds first because that's what Miyoko's recipe called for, but it really isn't necessary. You can do this step if you like, but feel free to skip to the next step!Put the slivered almonds in a bowl and cover with water. At room temperature, allow almonds to soak for a minimum of 4 hours and up to 8. (If using whole, blanched almonds, soak 8 to 12 hours. Alternatively, first pulse the whole almonds in a food processor to break them into smaller pieces, reducing soak time.) Drain the almonds when you're ready to make ricotta.
Make the ricotta:
- Place almonds, lemon juice, salt, and 1/4 cup of the water in a food processor. Process until well combined and somewhat smooth, scraping down sides as needed. Add another 1/4 cup water and continue to process until light, fluffy and ricotta-like. If it seems too thick, add more water a tablespoon or two at a time. Taste for seasoning and adjust salt and lemon if desired.
Notes
