This vegan almond ricotta cheese tastes like the real thing! Just 4 ingredients, 10-minutes and a blender, is all you need to whip up this creamy, tangy ricotta.
Looking for a homemade vegan ricotta cheese recipe that's dairy free (and lactose free), gluten free, tofu free, oil free, and without nutritional yeast? Look no further--this whole food plant-based creamy almond cheese is the best!
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What I love about this almond cheese recipe
I love that it's so versatile. Just like the real thing, it's equally well suited to savory or sweet dishes. It's amazing dolloped on pizza, as vegan ricotta for lasagna, and you can even use as a sweet dessert filling.
The flavor is so neutral, it just kind of goes with the flow and complements other flavors without taking over.
So it's perfect as a creamy almond cheese spread or dip--just add herbs, garlic or your favorite flavorings. Or just spread onto bread and enjoy it with a nice bowl of soup.
Ingredients
- Slivered almonds - blanched, without skins, soaked
- Yogurt - plain, unsweetened, plant-based
- Lemon juice - fresh
- White vinegar
Step-by-step instructions
Follow these photos and instructions to help make it great, every time. Please also see the full recipe card at the bottom of this page.
Step 1. Soak the almonds. (Overnight, or quick-soak with boiling hot water.)
Step 2. Drain and rinse the almonds.
Step 3. Place the ingredients into a high speed blender...
...and process on low.
Step 4. Stop frequently to stir and scrape down the sides.
Step 5. Gradually increase the blender speed. Process until smooth and creamy.
Pro tips
- Start with soft almonds. Even with a high speed blender, it can be hard for the blender to process nuts. Soaking until somewhat soft helps the blender do its work.
- Stop and stir frequently. I have a good high speed Vitamix blender, but I still need to start on low speed and stop to stir the mixture frequently. Even then, the blender may struggle or stall. Just stop and stir, and start again at a lower speed. Be patient, it can take up to 5 minutes, even with a powerful blender.
- To make blending easier, use a food processor to jump start the process. If you're not sure your blender can easily handle processing nuts, it can help to place the softened almonds into a food processor first, then finish in a high speed blender.
- To make blending easier, add the almonds ⅓ at a time. Another trick to help your blender is to place all of the other ingredients into the blender first, then add the almonds a little at a time to help keep things moving.
Substitutions and variations
Substitutions
- Almonds. If you prefer a nut-free ricotta, you can substitute firm tofu, with excess water squeezed out, for the almonds. Increase the yogurt to ½ cup, and add a pinch of garlic powder and or Italian seasonings and/or a tablespoon or 2 of nutritional yeast for for extra flavor.
- White vinegar. If you don't have white vinegar, you could use apple cider vinegar, or just add more lemon. It won't taste as much like real ricotta cheese, but it will still be tasty.
- Lemon. You can swap apple cider vinegar, but again, it won't be quite the same.
- Yogurt. I haven't tried this, but I believe you could use about ¼ of almond milk or other unsweetened plant milk and still get a good result.
Flavor & Use Variations
- As a dip or spread. Add your favorite flavorings--herbs like fresh basil or parsley, dried Italian seasonings, garlic, sun-dried tomatoes, french onion soup mix--whatever you like will probably work with this vegan cheese. Just dip your favorite cracker, veggie sticks, or spread it on crusty bread.
- With pasta. It's great in lasagna or stuffed shells, or just dolloped on top of a rich and hearty bolognese sauce.
- On pizza. This is by far my favorite vegan, oil-free pizza cheese! It bakes up hot and creamy--yum!
- Pesto-ricotta cheese blend. Mix together some almond ricotta with my green pesto or red pesto, and enjoy as is or in your favorite Italian recipe.
- In Eggplant Parmesan. This fluffy white cheese is the perfect complement to any layered casserole dish.
- As a canapé. I love this recipe as a vegan cream cheese substitute. It's perfect as a base to top with tomato jam, or fig jam would be amazing, too.
FAQs
This recipe uses almonds, but you can also use tofu to make ricotta, as in this spinach pizza rolls recipe.
It keeps in the refrigerator for 3-4 days. If it separates, stir in any liquid before using.
This recipe works great with Italian dishes like pasta, pizza and lasagna, as a dessert filling, or as an appetizer dip or spread.
Yes, it freezes well for up to 3 months. I often make a double batch and freeze the extra for future use. You may need to stir in any excess liquid when it thaws.
Happy, whole food plant-based cooking, y'all!
-Elizabeth xo
I LOVE hearing from you! Connect with me on Facebook, Instagram or Pinterest, or drop me a note in the comments.
More whole food, plant-based recipes
📖 Recipe
Almond Ricotta
Ingredients
- 2 cups blanched slivered almonds without skins soaked in boiling-hot water for 15 minutes or overnight
- ¾ cups water
- ¼ cup plain, unsweetened, plant-based yogurt (Something tangy. I like cashew yogurt for this recipe)
- 1 ½ tablespoons white vinegar
- 2 tablespoons fresh lemon juice
- 1 teaspoon Pink Himalayan salt
Instructions
- Drain and rinse the almonds.
- Add all of the ingredients to the blender and process. Start on low speed, stop to scrape down the sides and stir frequently. (If your blender stalls or struggles, stop, stir, then start again on low speed.) Gradually increase the speed and blend until smooth and creamy.
- When the mixture is smooth and creamy, check the flavor. Add more salt, vinegar or lemon as needed, to taste. Blend to mix in.
Notes
- Start with soft almonds. Even with a high speed blender, it can be hard for the blender to process nuts. Soaking until somewhat soft helps the blender do its work.
- Stop and stir frequently. I have a good high speed Vitamix blender, but I still need to start on low speed and stop to stir the mixture frequently. You can tell when your blender starts to struggle that it's time to stop and stir, and start again at a lower speed. Be patient, it can take up to 5 minutes, even with a powerful blender.
- If needed, use a food processor to jump start the blending. If you're not sure your blender can easily handle processing nuts, it can help to place the softened almonds into a food processor first, then finish in a high speed blender.
- If needed, add the almonds ⅓ at a time. Another trick to help your blender is to place all of the other ingredients into the blender first, then add the almonds a little at a time to help keep things moving.
- The ricotta will thicken up after it sits in the fridge. I often make it the day before using it in a recipe, or place it in the fridge to thicken while I'm doing other recipe steps.
Nancy
Amazing!!
Easy to do and so delicious, I use it on the top of my the vegan pizza, as a trempette for veggies and crackers, with pasta and when I plate my ratatouille as well.
And so Easy to parfum it with different herbs and spices, I love it with basil !
Thank you so much for these wonderful recipe!
Elizabeth Shah
Hi Nancy! I love hearing about all of the creative ways you've been using this almond ricotta! Thanks so much for letting me--and other readers--know. So happy to share this recipe, you are most welcome. 🙂
Teena
Used this for stuffed manicotti and it was delicious.
Elizabeth Shah
Thanks, Teena. So happy to hear that!
Kat
Yum Yum! Didn't have time to soak almonds overnight and didn't have blanched - used 3/4 sliced almonds (with skins still attached) and the rest cashews because that was what was in my pantry. Soaked for 30 minutes in boiled water. Worked out just great! Used in the Zucchini lasagna and oh so good! Thank you, this recipe is a keeper!
Elizabeth Shah
Hi Kat, so good to hear your adaptations worked out well, and love that you love this recipe. Thanks much!
shelley
Hi Elizabeth,
Thank you very much for sharing this fantastic recipe. I just made it and it is fabulous! I used unsweetened coconut yogurt and apple cider vinegar because that is what I had in the cupboard. I am so excited to have this recipe in my repertoire thanks to you.
Shelley
Elizabeth Shah
Hi Shelley, You are most welcome. I'm so happy to hear how much you like this ricotta and your adaptations sound spot on. Enjoy!
Nadine
Hi! Just found your site and can’t wait to try out some recipes, starting with the eggplant Parmesan with almond ricotta. Question, what is the minimum amount of time the almonds have to soak if you have a high powered blender? I was hoping to make tonight until I saw the overnight soaking bit. 😞TIA!
Elizabeth Shah
For the overnight soak, they do well with 6 hours.But, if you bring them to a boil and simmer them for about 15 minutes, then let them sit covered for an hour, they'll get soft enough to use in a high speed blender. Good luck!
tori
I made a double batch a few months ago and it was fantastic! It froze very well, and I am just now down to the end of it and ready to make my next batch. I'm wondering if there would be a noticeable taste difference if I used raw almonds with the skins left on this time. I have read that most of the antioxdiants in nuts are in the skins.
Elizabeth Shah
Hi Tori, I don't see why that shouldn't work. It might change the texture a bit, but if you're using a pretty powerful blender, I'm guessing it will turn out fine. I'd love to hear how it goes! And thanks so much for the kind words. 🙂
Tori
Great, thank you,I will let you know! I am using a vitamix. I don't care if the cheese is slightly brown from the skins; I am just hoping it won't change the flavor. The last time, I actually removed the almond skins and then saved them in separate containers for when I make smoothies -- now that was a lot of antixodiants in just a few smoothies! But I prefer to not have to remove all the skin. I will report back. thank you again for one of my favorite recipes -- this one is a keeper
Elizabeth Shah
Hey Tori, How cool that this works with skins or whole almonds. Great tip about the amount of liquid, I'm guessing it's because the slivers are blanched? So glad you like this, and I agree--so much yummier than the dairy version.
Tori
Hi Elizabeth, I made this with whole almonds with skin left on and am happy to report the flavor and texture were exactly the same. The ricotta turned out a very light brown, as expected, which really doesn't bother me at all. I guess if I were going to serve it to guests I would maybe use the almonds slivers so it looks more like traditional ricotta. I did want to mention that the whole almonds seem to soak up a lot more liquid (when soaking overnight), so the added water needs to be reduced by about 1/3-1/2 or it will be too runny. I am so excited to have a big batch in my freezer, and btw I like this so much better than cow's milk ricotta! I think the lemon really makes it special 🙂
Juju
Can the vinegar be replaced with lemon juice?
Elizabeth Shah
Sure, it will be pretty lemony and taste a bit less like ricotta, but if you don't mind that--go for it!
Sarah
Would an immersion blender work with this recipe? Thanks!
Elizabeth Shah
Hi Sarah, I'm honestly not sure. It might turn out a little grainy, but you could give it a try. I'd definitely try to soak the almonds until they start to soften a bit first. Good luck!
Jade
Hi Elizabeth! I absolutely love all your recipes! Just a quick question about this recipe - can I use almond flour instead for this recipe?
Elizabeth Shah
Hi Jade, Thanks for the kind words. I haven't tried it with almond flour but suspect the texture wouldn't be quite right. But if you give it a go, I'd love to know if it works!
K Szpara
Are the almonds raw or roasted ??
Elizabeth Shah
They're raw. Thanks, I'll update the recipe to make that clear!
Gerda
Made it and I think it is perfect. Just the right amount of tanginess and saltiness. The consistency is great too. This recipe is a keeper. I am by myself and it definitely helps that the surplus can be kept in the freezer.
Elizabeth Shah
Hello Gerda, I couldn't ask for a better review of this almond ricotta! Thanks so much for sharing your comments, and I'm thrilled you have a new recipe to add to your repertoire.
Sue
How long does the ricotta keep for
elizabeth
It's good for about 5-4 days in the fridge, and you can also freeze it.
Christina
I love this recipe! Look forward to trying others. My sister made this for a party and it was so delicious ?! My son loves baked ziti and ricotta and I’m glad I can make this healthier and better tasting ricotta. There were even real authentic from Italy Italians who tried it and they loved it!
elizabeth
Wow, Christina! I'm beyond thrilled to get your comments! I personally love this recipe and feed it to all of my non-veg friends and family whenever I get the chance. I worked on it for quite awhile to try to get the flavor/texture just right, so I'm SO happy you like it! And if real Italians loved--I couldn't ask for a nicer compliment! 🙂 Thanks, you've made my (Mother's) day. Hope you enjoy the site and the other recipes.
Bonny
your almond ricotta does not say how much a serving is. Can you enlighten me? Thanks! Bonny
elizabeth
Hi Bonnie! The nutritional info here is an estimate, but I believe this recipe makes roughly 2 1/2 cups of ricotta, with about 10, 2 ounce servings per recipe. Hope this helps!