Healthy, vegan ricotta cheese made from almonds, have you tried it before? If not, prepare yourself! One taste of this creamy, fluffy and light almond ricotta, and you’ll want to stuff it in shells, layer it into lasagna, put dollops of it on pizza, spread it on toast, dip veggies and crackers in it, and even add it to desserts. You won’t believe how clean and delicious it tastes until you try it.
I use this 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 it with fresh herbs and garlic). Enjoy!
For more dairy-free cheese options, check out these recipes:
- Vegan Stuffed Crust Pizza With Homemade Mozzarella
- The BEST Vegan Stovetop Mac and Cheese
- Almond Queso Blanco
- Easy Oil-Free Vegan Queso (super healthy!)
- Vegan Parm 3 Ways!
- 2 cups raw slivered almonds (or blanched, skin-free)
- 1 Tbsp fresh lemon juice (from about half a lemon)
- 1/2 tsp sea salt
- 1/2 to 3/4 cup water
Soak the almonds:
- 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.)
Make the ricotta:
- Drain the almonds. 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.