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    Home » Recipes » Vegan Cheeses

    Almond Ricotta Cheese

    Posted: Dec 8, 2021 by Lori Modified: Dec 8, 2021 · This post contains affiliate links.

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    Vegan Almond Ricotta pin for Pinterest
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    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.

    fluffy vegan ricotta in a ramekin.

    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, fennel and sausage pizza, and simple 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.

    almond ricotta with fresh herbs on crostini.

    Ingredient Notes

    • 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

    Instructions

    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. 

    1. 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. 
    2. 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?

    Almond ricotta mixed with fresh herbs spread on toasted baguette

    Flavor Variations

    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

    Nut-Free Option

    I highly recommend this 5-Minute Tofu Cottage Cheese as a delicious alternative to almond ricotta. It's essentially the same recipe as a classic tofu ricotta, which you can find in my Vegan Crockpot Lasagna.

    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.

    RELATED: try any of these dairy-free ricotta alternatives on our Fennel, Sausage, and Ricotta Pizza.

    How to Store Almond Ricotta

    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.

    The Inspiration

    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.

    Enjoy! 

    More easy vegan cheese recipes:

    • Vegan Pimento Cheese
    • Vegan Queso Fresco (crumble-style cheese)
    • Vegan Beer Cheese Ball
    • Vegan Feta Cheese
    close up overhead view of almond ricotta in a small bowl.

    2-Ingredient Almond Ricotta Cheese

    Author: Lori Rasmussen, My Quiet Kitchen
    Vegan almond ricotta is fluffy, rich, and the perfect dairy-free substitute for ricotta. Use it in all of your favorite Italian dishes like lasagna, ravioli, and baked ziti. Add it to pizza and spread it on crostini. Only 2 ingredients and 5 minutes to make a batch! No cashews, nutritional yeast, oil, soy or gluten.
    Recipe lightly adapted from Miyoko Schinner's recipe in Artisan Vegan Cheese.
    This recipe was originally published in January 2019, and has been updated for content and improved instructions.
    Yield: makes about 2 cups
    Servings: 10 servings
    4.89 from 17 votes
    Print Recipe Pin Recipe SaveSaved!
    Prep Time: 10 mins
    Total Time: 10 mins

    Equipment

    • food processor

    Ingredients 

    • 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
    Prevent your screen from going dark

    Instructions
     

    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)

    Process:

    • 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

    Notes

    Soaking
    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!
    Variations
    To this basic recipe, add fresh herbs and garlic for even more flavor. For extra cheesy/tangy flavor try it with a bit of nutritional yeast or plain, unsweetened vegan yogurt.
    For a nut-free option, don't miss this Vegan Cottage Cheese! Trust me, it's a slam-dunk, amazing sub for ricotta.
    Storage
    Store leftover almond ricotta in the refrigerator for up to 5 days. Can also be frozen for up to 1 month. Thaw before using.

    Estimated Nutrition (per serving)

    Calories: 135kcalCarbohydrates: 5gProtein: 6gFat: 12gSodium: 115mgFiber: 3gSugar: 1gVitamin A: 0IUVitamin C: 1.7mgCalcium: 60mgIron: 0.9mg

    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.

    Did you try the recipe?I LOVE hearing from you! Comment below to let us know.
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    Reader Interactions

    Comments

    1. Gayi

      February 13, 2021 at 9:59 pm

      Nice. Made it. Enjoying on toast. Thank you:)

      Reply
    2. Emma

      May 02, 2020 at 10:00 pm

      So incredibly easy - I never even thought to make my own ricotta since I’m vegan. Who knew it would be so tasty and simple?? Great recipe!

      Reply
      • Lori

        May 06, 2020 at 6:55 am

        Isn't it amazingly easy? Glad you enjoyed it, Emma!

        Reply
    3. Lori

      December 24, 2019 at 11:53 am

      How many cups does this make? Thank you! Happy Holidays

      Reply
      • Lori

        December 24, 2019 at 12:05 pm

        Ah, great question! I should've included that. It makes 2 cups of ricotta. Thanks for asking, Lori! Adding it to the post now.
        Happy Holidays to you, as well.

        Reply
    4. Amy

      September 05, 2019 at 11:17 am

      My family loves this cheese! We use it all the time now. I put it on whole wheat pasta and veggies and the kids love it 🙂

      Reply
      • Lori

        September 08, 2019 at 8:47 am

        Wonderful! Thanks for the feedback, Amy.

        Reply

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    Lori Rasmussen, Owner/Creator

    Hi, I'm Lori. Welcome to My Quiet Kitchen where I share easy vegan recipes with a healthier twist. Many are special diet-friendly or easily adapted. I also have a passion for veganizing classic desserts, and sometimes even those get a healthy-ish makeover.

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