clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
Vegan ricotta in a bowl with lemon and parsley.

Vegan Almond Ricotta

  • Author: Laurel
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: about 2 cups 1x
  • Category: Side
  • Method: Food Processor
  • Cuisine: Italian
  • Diet: Vegan


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


  • 2 cups blanched slivered almonds
  • 3/4 cup plain vegan yogurt
  • 2 teaspoons lemon juice
  • 3/4 teaspoon alt
  • 1/4 cup chopped herbs, optional
  • Zest from one lemon, optional


  1. Add the almonds, yogurt, lemon, salt and lemon to a food processor fitted with the S blade. Process until creamy, with a little graininess, just like regular ricotta. Scrape down the sides a few times to ensure even blending.
  2. If using herbs and zest, transfer the ricotta to a bowl and stir them in. 


Yogurt: 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.


  • Serving Size: 1/4 cup
  • Calories: 153
  • Sugar: 1g
  • Sodium: 221mg
  • Fat: 13g
  • Saturated Fat: 1g
  • Carbohydrates: 7g
  • Fiber: 3g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: 10 minute, food processor, almond, lemon, salt, dairy free yogurt, herbs, lemon zest, lemon juice, easy, vegan, gluten free, dairy free, cheese