This almond ricotta tastes like the real thing! Just 4 ingredients, 10-minutes and a blender, is all you need to whip up this creamy, light and tangy vegan ricotta cheese.
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.