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5 Minute Almond Ricotta

5 from 4 votes
A white bowl of homemade almond ricotta with a spoon in it on a brown and tan checkered cutting board next to a bunch of fresh basil.
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. 
Author: Lindsey Jenkins
Prep Time 5 minutes
Total Time 5 minutes
Serving Size 2 cups

Ingredients
 

  • 2 cups blanched slivered almonds
  • ¾ - 1 cup water
  • 3 tablespoons lemon juice or substitute, see notes
  • 1 teaspoon apple cider vinegar (optional) or substitute, see notes
  • ½ teaspoon diamond crystal kosher salt, to taste reduce by half if using any other kind

Instructions

  • Add the slivered almonds, 3/4 cup of water, lemon juice, apple cider vinegar, and salt to your blender or food processor.
  • 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.
  • Spread on toast with roasted grapes, make stuffed shells, or add to pasta or pizza. This recipe makes about 2 cups of ricotta.

Notes

See the blog post for more ideas on how to use almond ricotta as well as storage tips.

Make It Your Way: Substitutions & Variations

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.