Vegan Almond Ricotta

Vegan Almond Ricotta is a simple 5 minute recipe that will have you enjoying cheese again! Perfect for pasta, pizza, and more!

This vegan ricotta is so convincing you may not even know it’s vegan! It is perfectly creamy and fluffy, with the classic slightly grainy texture. Use it anywhere you would regular ricotta!

Reasons to love this recipe!

• No soaking required! Blanched almonds blend up into a creamy, fluffy ricotta without the need to soak overnight.
• It works anywhere ricotta would – pasta, toast, pizza and more!
• A secret ingredient – vegan yogurt! – makes this ricotta extra creamy.

Ingredients and Substitutions:

• Blanched slivered almonds – I don’t recommend any substitutions here. Slivered almonds are already soaked when you buy them, allowing us to skip the soaking process and save time! You could use whole blanched almonds, but I find slivered more widely available.
• Plain vegan yogurt – adds an incredible creaminess and richness! It’s my trick to extra delicious vegan ricotta. I have been loving Culina brand yogurt, but any plain (no sugar!) store-bought yogurt or homemade yogurt will work. Regular or greek-style both work here.
• Lemon juice – adds that signature ricotta tang.
• Salt
• Optional additions: chopped herbs, lemon zest, nutritional yeast, honey, etc. You can add some flavorful additions depending on how you are using the ricotta. More on that below!

How to make vegan ricotta cheese:

Process: Add all the ingredients to a food processor and process until semi-smooth with some texture, just like regular ricotta. Scrape down the sides a few times to ensure even mixing.

Additions: If adding any additions like herbs or zest, transfer the ricotta to a bowl and stir them in.

Storage:

Fridge: Store leftovers in a lidded container in the fridge for up to 5 days.

Freezer: Store leftovers in a lidded container in the freezer for up to 3 months. Thaw in the fridge overnight and give it a good stir before using. It is best to freeze the ricotta without any fresh herbs and add those after thawing.

Hack: Vegan Ricotta in 5 Minutes!

Quite possibly the best thing about this ricotta is that it is ready in 5 minute! Unlike most other almond-based dairy-free recipes, you don’t need to soak the nuts ahead of time!

Using blanched slivered almonds is the trick to 5 minute vegan ricotta. Since these nuts are actually soaked in hot water so that their skins can be easily removed, they are soft enough to skip soaking them at home.

Simply add them to the food processor and watch them turn into perfectly textured ricotta!

Variations:

One of my favorite things about this ricotta, is how many ways you can flavor it! It’s delicious on it’s own, but try the following for a fun twist:

Add a touch of nutritional yeast to boost it’s cheesiness. This is great on top of pizza!

Swirl in honey (or maple!) for sweet applications.

It’s delicious with freshly ground black pepper.

Or stir in chopped herbs and lemon zest for a fresh, pasta-ready spin!

How to use vegan ricotta:

• Use it to make Ricotta Stuffed Portobello Mushrooms, which taste like lasagna in a mushroom!
• Spread it on toast, top with strawberries and balsamic for perfect bruschetta! (recipe linked)
• It adds richness to these Fall Harvest Collard Rolls.
• Use it for a filling in this Gluten Free Ravioli!
• Dollop it onto pizza for a creamy vegan pie.
• Use it in this Skillet Wild Mushroom Lasagna – an easy twist on lasagna!

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More cheesy recipes to make!

• How to Make Easy Vegan Cream Cheese – with 3 flavors!
• Sharp Vegan Cheese Ball
• Healthy Vegan Chili Cheese Fries
• The Best Ever Healthy Cheesecake

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