This simple vegan almond ricotta is made with only five ingredients: blanched slivered almonds, water, nutritional yeast, lemon and salt. It’s the perfect dairy-free alternative to ricotta cheese.
This rich, creamy almond ricotta tastes so similar to traditional dairy ricotta it’s hard to believe it’s dairy-free and vegan. I know it can be difficult to convince people that dairy-free cheese is good, and rightfully so. Many of the store-bought dairy-free cheese are nothing special. But I promise you, this almond ricotta will change their minds.
After falling in love with Kite Hills Ricotta made from almond milk, enzymes and a few other ingredients, I knew I needed to recreate my own. The simple ingredient list made it pretty easy to recreate. I’ve been making my homemade version for while now and it’s amazing every time I make. It gets rave reviews from both dairy-free and cheese-eaters.
If you choose to include dairy is part of your lifestyle, I encourage you to choose organic and get your cheeses and dairy from reputable sources. Personally, I don’t consume much dairy (if any). Occasionally, I’ll have a little organic goat’s milk or sheep’s milk cheese that’s on a salad or a cheeseboard. That being said, I find my digestion and skin are better without including dairy in my diet.
How to Make Almond Ricotta?
This almond ricotta could not be easier to make. I’ve seen quite a few almond ricotta recipes with incredibly complicated and time-consuming instructions like soaking, straining, letting it sit for 8-hours. This recipe is much more simple and a lot quicker. All you need is a food processor or blender, five ingredients, and 10 minutes.
To make the almond ricotta all you need is slivered blanched almonds, water, lemon juice, nutritional yeast and sea salt. I like buying the slivered blanched almonds from Trader Joe’s or Whole Foods bulk bins. I find these to be the best deals. The nutritional yeast is optional but it adds a little cheesiness and a boost of protein and B vitamins. The lemon juice and salt are necessary for that salty ricotta-like tang. The ingredients are blended together in a food processor or high-speed blender and that’s it! It can get much easier than that.
To make an herb version, after the ricotta is blended stir in 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder.
How to Use Almond Ricotta?
Once you have the almond ricotta made the possibilities are endless. Since the flavor isn’t too strong, the dairy-free ricotta lends itself to both savory and sweet dishes. This vegan ricotta is the perfect replacement for any dish that calls for traditional ricotta. To get your creativity going here are some of my favorite way to use this almond ricotta.
- Dairy-Free Lasagna
- Dollop on pizza
- Stuffed shells
- Add to pasta sauce for a creamier sauce
- Dip for veggies and crackers
- Spread it on toast
- Add to pancake batter
- Dollop on roasted sweet potatoes with honey
Nourished By Nutrition Facts:
Almonds – These nuts are a great source of healthy fats, minerals such as calcium, magnesium, and iron and vitamin E. Almonds also contain protein (they’re ranked number nine on my guide to plant-based proteins). They contain about 6g protein per 1/4 cup which is comparable to peanuts who have 8g per 1/4 cup. Almonds are extremely versatile and make a quick, nutritious snack, especially on the go.
Nutritional yeast – also known as “nooch”. Nutritional yeast looks like small yellow flakes. It’s often used as a vegan cheese replacement since it has a “cheesy” flavor. Aside from the unique taste, nutritional yeast is also packed nutrients. It’s an excellent source of protein and B vitamins. There are 8g of protein in 2 tablespoons of nutritional yeast. So a little bit packs a punch!
Dairy – While this almond ricotta is completely dairy-free, I wanted to touch the health impact of conventional dairy. Dairy is known to stimulate the release of insulin and the protein IGF-1. This is that dairy is linked to and increase in inflammatory skin conditions like eczema and acne. (1) (2) High levels of insulin and IGF-1 are also associated with an increased risk for prostate and ovarian cancers. (3) Plus, about 75 percent of the world’s population is genetically unable to properly digest dairy products because of lactose intolerance. This can also develop with age. That being said, if you tolerate dairy and incorporate it into your lifestyle, I encourage you to choose organic and get your cheeses and dairy from reputable sources.
IF YOU LOVE THIS Almond Ricotta, YOU’LL ALSO ENJOY THESE RECIPES:
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 cups 1x
- 2 cups blanced slivered almond
- 3/4–1 cup filtered water
- 2 tablespoons lemon juice
- 1–2 tablespoons nutritional yeast
- 1 teaspoon salt
In a food processor or high-speed blender combine the almonds, 3/4 cup water, lemon juice, nutritional yeast, and salt. Blend until thick paste forms, scraping down sides as needed. Add more water one or two tablespoons at a time and continue to blend until you reach a creamy, slighty grainy consistency like ricotta cheese.
Store the leftovers in an air tight container in the firdge for up to a week.
For an herb version: after the ricotta is blended stir in 2 teaspoons dried basil, 1 teaspoon dried oregano, 1/2 teaspoon garlic powder.