Dairy-free Almond Ricotta - Nourished By Nutrition Print

Almond Ricotta

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.


  • 2 cups blanced slivered almond
  • 3/41 cup filtered water
  • 2 tablespoons lemon juice
  • 12 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.