Creamy Vegan Almond Ricotta
This homemade Vegan Ricotta Cheese Recipe uses slivered almonds — rather than tofu or cashew nuts — for a wonderfully creamy, thick plant-based ricotta. Use it on its own as a dip, added to lasagna, as a ravioli filling, dolloped on pizza, and so many other ways. It’s made in 5 minutes with just 5 simple ingredients in a high-powered blender.
Servings 1 ½ cups
Ingredients
- 1½ cups slivered blanched almonds or raw cashews
- 2 tablespoons fresh lemon juice or 1 tablespoon apple cider vinegar
- 2 tablespoons nutritional yeast
- 2 garlic cloves or 6 cloves roasted garlic, leave out for more neutral ricotta
- ½ teaspoon sea salt or to taste
- ½ to ¾ cup water
Instructions
- Add all ingredients, starting with ⅓ cup water, to a high-speed blender. Blend until smooth and creamy, scraping down sides as needed (~2 minutes). It should be well pureed and not chunky. If the mixture needs some help blending, add more of the water, a little at a time, until you’ve reached a thick, creamy texture. Use the tamper to help the mixture blend, if needed.1½ cups slivered blanched almonds, 2 tablespoons fresh lemon juice, 2 tablespoons nutritional yeast, 2 garlic cloves, ½ teaspoon sea salt, ½ to ¾ cup water
- Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity.
- Use immediately, or transfer to an airtight container or jar and store in the refrigerator for up to a week.
