5 Minute Almond Ricotta

Easy vegan almond ricotta cheese is creamy, tangy, and tastes very similar to the real thing. This dairy free recipe is made with a few simple ingredients and is ready in 5 minutes. 

No soaking, heating, or culturing is required, so it comes together quickly. And because it’s made in a high-powered blender or food processor, cleanup is minimal. If you can’t do almonds, you can also make cashew ricotta.

What’s Ricotta Cheese?

Whole milk ricotta cheese is a soft, moisture-rich, cheese made from the tiny bit of milk curds left behind in the whey. It’s then mixed with lemon juice or vinegar and salt.

It has a slightly grainy yet creamy texture and a subtly sweet and tangy taste that isn’t overly cheesy. Because of its simplicity, ricotta is one of the easiest cheeses to make dairy-free.

Ingredients

To mimic those similar flavors and textures in traditional ricotta, here’s what you’ll need:

• Blanched slivered almonds – blanched almonds have already been soaked and had their skins removed which leaves a great neutral-flavored base that’s ever so slightly sweet.
• Lemon juice – added for tanginess.
• Apple cider vinegar – the addition of vinegar with the lemon juice adds a bit more dimension.
• Water – helps to create the soft creaminess of ricotta cheese when blended with the almonds.
• Salt – to taste.

See the recipe card for measurements.

How To Make Almond Ricotta

Step 1. Add the slivered almonds, ¾ cup water, lemon juice, apple cider vinegar, and salt to your high speed blender or food processor.

Step 2. Blend/pulse the mixture, scraping down the sides as needed. Add more water, one tablespoon at a time until you’ve reached your desired consistency. Add more salt as needed, to taste.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this vegan almond ricotta using what you already have? Here are some ideas…

• No blanched slivered almonds? – use almond flour, raw macadamia nuts or raw cashews and make my cashew ricotta instead.
• No lemon juice? – lemon juice is preferred, but you can use only vinegar.
• No apple cider vinegar? – use white wine or champagne vinegar or omit it completely.
• Make it nut free – use sunflower seeds instead of almonds.
• Make it creamier – use plant-based milk such as a creamy almond milk or soy milk in place of the water.
• Add-ins for extra flavor – garlic powder, nutritional yeast, dried or fresh herbs, etc.

How To Use

Ricotta is a versatile condiment that can be used in both sweet and savory dishes.

For sweet options, you can use it in or on pancakes or toast with roasted grapes. Enjoy with grilled or fresh fruit, lemon zest, and a drizzle of honey for a snack or a light dessert.

If going the savory route, make vegan lasagna, butternut squash lasagna, or stuffed shells. Add a dollop to pizza, pasta dishes such as Margherita pasta, any kind of savory galette, or peach Panzanella salad. 

How to Store

Store this vegan almond ricotta recipe in an airtight container in the fridge for up to 1 week or in the freezer for 2 months.

Top Tip

You can make this vegan ricotta using either a high-powered blender or a food processor. Learn about the difference here. I find a high-powered blender yields a creamier result, but if you only have a food processor, you can make it work.

Regardless of which kitchen tool you use, you’ll have to pulse/blend the mixture, stop to scrape down the sides, and adjust the amount of water before you reach your desired consistency. Because you may need to add more water, you’ll need to season with salt to taste.

More Vegan Cheese Recipes

• Dairy Free Mozzarella Cheese
• Green Chile Cashew Queso
• Cashew Ricotta
• Vegan Butternut Squash Mac and Cheese