Almond Ricotta (oil-free; 2 ingredients)

Healthy, vegan ricotta cheese made from almonds, have you tried it yet? If not, prepare yourself! One taste of this creamy, fluffy and light almond ricotta, and you’ll want to use it in manicotti, 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 fresh and delicious almond ricotta tastes until you try it. You only need 2 ingredients to make amazing vegan ricotta cheese (plus salt and water), and it’s cashew-free and nutritional yeast-free, too!

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). It’s so incredibly versatile, not to mention easy. All you need is a food processor.

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!

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5 from 4 votes

Almond Ricotta

A healthy, dairy-free ricotta you can use in any recipe where creamy ricotta is needed - lasagna, baked ziti, stuffed shells, pizza, crostini, bagels, and even desserts! Lightly adapted from Miyoko Schinner's recipe in Artisan Vegan Cheese.

Prep Time10 mins

Total Time10 mins

Course: Cheese

Cuisine: American

Keyword: almond ricotta, vegan ricotta

Servings: 10 servings

Calories: 135kcal

Author: Lori Rasmussen

Ingredients

US Customary - Metric

• 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

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

To this basic recipe, add fresh herbs and garlic for even more flavor.

Store leftover almond ricotta in the refrigerator for up to 5 days. 

Nutrition is calculated for 10 servings, but obviously serving sizes will vary depending on how you use it. 

Nutrition

Calories: 135kcal | Carbohydrates: 5g | Protein: 6g | Fat: 12g | Sodium: 115mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0IU | Vitamin C: 1.7mg | Calcium: 60mg | Iron: 0.9mg

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