Vegan almond ricotta is fluffy, rich, and the perfect dairy-free option for your favorite Italian dishes like lasagna, ravioli, and manicotti. Add it to pizza and spread it on crostini. You only need 2 ingredients (plus salt and water) to make this versatile almond cheese. FREE from cashews, nutritional yeast, oil, soy and gluten.
This recipe was originally published in January 2019, and has been updated for content and improved instructions.
Why You'll Love It
When you want a really simple, creamy, and rich substitute for ricotta cheese, this almond ricotta hits the spot every time!
We use almond ricotta so often for dishes like baked ziti and quick appetizers like crostini, that I finally decided it deserves its own recipe post!
You'll love how easy almond ricotta is to prepare and that it's very customizable. Try it with garlic, fresh or dried herbs, nutritional yeast (for extra cheesiness), or a dollop of plain vegan yogurt for tang and creaminess!
And easily adjust the lemon and salt to suit your taste.
Almond ricotta is also delicious served with fruit and a drizzle of maple syrup. The sky is the limit with this easy almond cheese.
- Slivered blanched almonds - I usually buy these at Trader Joe's, but almost all grocery stores carry slivered almonds. Look for them on the baking aisle.
Note: It's important to use blanched nuts because the skins have been removed.
- Lemon juice - adds a clean, fresh, tartness to this simple cheese recipe; don't skip it!
- Sea salt
First, a note about soaking. For years I soaked the almonds before processing, but one day I was in a hurry to whip up a batch and decided to skip that step.
And guess what... there really wasn't a discernible difference! So the ever-present question of "to soak or not to soak" is totally up to you.
- Combine all ingredients in a food processor, starting with just ¼ cup of water. Process until the almonds are evenly and finely chopped, stopping as needed to scrape down the sides of the bowl.
- Add more water and continue to process the ricotta until it's light and fluffy. Taste and adjust the lemon and salt as desired.
And that's it! See how ridiculously easy that is?
Once you have the basic almond ricotta whipped up, feel free to experiment and add flavor with a variety of different ingredients. Try it with:
- garlic, fresh or powdered
- lemon zest
- fresh herbs like parsley, basil, oregano
- nutritional yeast
- plain, unsweetened vegan yogurt (for extra tang and creaminess)
- or sweetener + vanilla for breakfast or dessert
BONUS: the tofu cottage cheese and ricotta mentioned above are every bit as versatile and delicious as almond ricotta, but even easier to make! Just mash everything in a bowl. No food processor needed.
Ways to Use Almond Ricotta
From savory to sweet, almond ricotta cheese can be used in all the same ways you would use the dairy version.
Fold in herbs and spread it on crostini for a super quick and simple appetizer.
Or add a touch of sweetener and pair it with fresh fruit or baked goods.
How to Store
Almond ricotta keeps in the refrigerator for up to 5 days. It also freezes well. Simply place in an airtight, freezer-safe container and freeze for up to 1 month. Thaw in the fridge overnight before using.
Credit for this recipe goes to Miyoko Schinner. 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 plant-based cheese lovers out there.
Artisan Vegan Cheese 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 altered the ingredients and amounts of this vegan ricotta to suit my tastes, and you can do the same.
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2-Ingredient Almond Ricotta Cheese
- 2 cups slivered blanched almonds (skinless)
- 1 tablespoon fresh lemon juice
- ½ teaspoon fine sea salt - Or more, to taste
- ½ to ¾ cup water
Soak the almonds (OPTIONAL):
- See Notes for more information about soaking. To do it:Place slivered almonds in a bowl and cover with water. 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 ready to make ricotta.2 cups slivered blanched almonds (skinless)
- Place almonds, lemon juice, salt, and ¼ cup of the water in a food processor. Process until well combined and somewhat smooth, scraping down sides as needed.2 cups slivered blanched almonds (skinless), 1 tablespoon fresh lemon juice, ½ teaspoon fine sea salt, ½ to ¾ cup water
- Add another ¼ cup water and continue to process until light and fluffy. If it seems too thick, add more water a tablespoon or two at a time. Taste for seasoning and adjust salt and lemon as desired.½ to ¾ cup water
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used. We calculate this information using the online calculator cronometer.com.