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As someone who's been vegan and been cooking in vegan restaurants for about a quarter of a century now, I have seen some trash vegan ricottas. Many folks pass off mildly seasoned crumbled extra firm tofu for it, which makes every vegan baked ziti, pizza, or lasagna you use it in cry themselves to sleep! Whoa is me, says the lasagna, as it laments about tofu's unsuitable texture for this. Couldn't you have just followed Adam's stupid-easy almond ricotta?
Recipe tips tailored to what matters most to you:
This recipe is already gluten-free as written, no modifications needed.
The almonds need 30 minutes to soak, use that hands-off time to prep whatever you're serving this with.
Use raw cashews instead of blanched or slivered almonds, they're considerably cheaper.
Dial back the salt if you're watching sodium, the lemon juice and garlic still give it plenty of punch.
No blanched almonds around? Raw sunflower seeds work as a nut-free, easy-to-find swap and still blend up creamy.
Make sure the water is boiling when you pour it over the almonds; this will soften them more effectively.
Use a high-speed blender. If opting for a food processor, begin blending without water, then gradually add it to achieve the desired consistency.
Oodles more tips, step-by-step recipe photos, info on weird ingredients, and FAQs are all still here. I just tucked 'em out of the way so you can start cooking sooner.
Imagine creating the creamiest, dreamiest vegan ricotta cheese that not only rivals its dairy counterpart but outshines it in flavor and versatility. With just eight simple ingredients and a blender, you're about to nail the perfect vegan ricotta cheese, and the best part? It's done in under 5 minutes and doesn't require any complicated steps or equipment.
Bake some into your vegan garlic bread, or top spaghetti with vegan marinara sauce and vegan meatballs with this lovely cloud-like stuff. Game on, mommy.
Simple and satisfying! Great on garlic bread and I'm sure so many other things that I'll be pouring it over.
Jump to:
🥰Why you'll adore this vegan ricotta recipe
✊ Vegan AF GF and SF: Like all my vegan Italian recipes, there's no dairy to be found here! And this gluten-free recipe also happens to be soy-free too, in case that's your thing.
🔬 Almond Excellence: This recipe's dirty lil' secret to its unbeatable texture? Soaking the almonds makes them easy to blend and more digestible, making this ricotta a tastier and healthier option.
Tested and Approved Worldwide. Like all my vegan recipes, this dairy-free ricotta cheese was perfected with love and rigorously fine-tuned by a global team of recipe testers of all skill levels, ensuring that it's foolproof, wherever you are in the world.
🍋 Ingredients for dairy free ricotta
Almonds
Blanched almonds have had their skins removed, leaving behind the creamy white nut. I like to go one step further and use silver almonds, as they soak even faster, and then more easily blend into the right slightly-particly (is that a word?) texture. Nutrition-wise, almonds are a powerhouse, packed with healthy fats, fiber, and protein. If you're looking for a substitute, pine nuts, hazelnuts, and raw cashews can achieve a similar creaminess and nutritional profile.
Rice Vinegar
Rice vinegar, adds a subtle, dairy-like acidity to the ricotta, which is why I use it in vegan cheese recipes for a mild cheesy flavor in recipes like dairy-free mascarpone and vegan sour cream. It's a little lower in acidity compared to other vinegars, making it a perfect choice for this cheese. As a substitute, apple cider vinegar, or white vinegar can be used.
Lemon Juice
Lemon juice brings a fresh, citrusy brightness to the ricotta, cutting through the almonds' richness and subtle sweetness. If lemons are out of reach, you can use lime juice here, as I do for making vegan nacho cheese.
Vegan Yogurt
Unsweetened plant-based yogurt is used to add creaminess and a hint of fermented tang, mimicking the texture and taste of dairy ricotta. It's also a great source of probiotics, depending on the brand. My fave to use in cooking is Kite Hill's unsweetened original (not Greek-style) almond milk yogurt. I use it in everything from vegan butter chicken and almond labneh to the Savoiardi Cookies I use to make my vegan tiramisu. If you can't find that one, any unflavored and unsweetened plant-based yogurt will work fine though.
🤷♀️ What's NOT in this?
I didn't put any nutritional yeast in this, as, in my opinion that has more of a cheddar/ vegan nacho cheese flavor. There is no tofu either, as tofu ricotta lacks the richness I want for making things like vegan lasagna. I also don't use onion powder or garlic powder in this, because the tiny amount of fresh minced garlic I use in the recipe gives a more sharp, and intense flavor. So, no matter what you've been told, ya don't need any of that stuff to make your favey Italian cheese vegan ok?
*See the recipe card at the bottom of the page for exact quantities, nutritional info, and detailed cooking directions.
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📖 How to make homemade Vegan Ricotta
Nail this on your first shot by following these step-by-step photos with helpful tips. Or scroll down to the bottom of this page for the easy-to-print recipe card.
Step One
Almond Prep:
After soaking the almonds for at least 30 minutes in boiling hot water, or overnight in the refrigerator, drain the almonds in a colander or wire mesh strainer, and give them a thorough rinse under cool tap water.
Step Two
Friends, Romans, Countrymen, Blend Me Your Ears:
Toss the drained almonds into your blender or food processor, along with rice vinegar, lemon juice, plant-based yogurt, minced garlic, salt, and water.
A quality blender like a Blendtec will give you better results, more quickly. If you use a food processor, you will need to run it longer, and should start it without the water added. Slowly add the water as it grinds until you reach the desired consistency.
Step Three
Smooth Operator:
Fire up the blender and let it whirl until the mix is slightly clumpy, mirroring traditional ricotta's texture. You might need to pause and push any stray bits down the sides to get everything to your desired consistency.
Adjust the flavor and consistency by adding additional vinegar, or water, or blending longer until it's just how you love it.
Step Four
Dress and Dip:
If you aim to serve this as a dip (it's awesome with grilled sourdough bread), transfer the creamy blend into a bowl.
Sprinkle with some freshly grated lemon zest, and some very coarsely cracked black pepper (bashing it once or twice with the side of a heavy knife works well), and finish with a drizzle of olive or lemon oil.
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💡Serving Ideas
Swirl some of this ricotta into a big ol' bowl of vegan carbona with smoked eggplant, or into some vegan pesto pasta to make it even more creamy and lovely.
Layering some of this glorious stuff into your next batch of vegan chicken parmigiana, or vegan eggplant parm could only make your life more amazing than it already is.
Of course, this stuff is killer in vegan stuffed shells. Mix some into your favorite savory dishes like pasta adorned with sliced Vegan Italian Sausage or vegan pepperoni, where its mild creaminess complements the spicy, meaty flavors of the sausage.
👉Top tips
- Temperature Matters: Make sure the water is boiling when you pour it over the almonds; this will soften them more effectively, making them easier to blend into a smooth consistency.
- For smoother, faster results: use a high-speed blender such as a Blendtec. If opting for a food processor, begin blending without water, then gradually add it to achieve the desired consistency, which may require a longer blending time.
- Taste and Adjust: Before finalizing your ricotta, do a taste test. A little more salt can bring out the flavors, or an extra splash of lemon juice might be needed for that perfect tang. Personal preference plays a big role in cooking, so tweak it to your liking.
🤷♀️ Recipe FAQs
This vegan ricotta cheese recipe should be stored in an airtight container in the fridge for up to five days, making it a great make-ahead option for various recipes.
Similar to regular ricotta, I don't love the consistency of this cheese once it's been frozen. If you do it, you may want to re-blend after thawing. But at that point, it's honestly just easier to make a fresh batch and have it be perfect, right?
Yes, this vegan ricotta recipe is gluten-free, making it perfect for anyone who hates gluten with every ounce of their heart and soul. Together, you and this ricotta will gather up all of the wheat on planet earth, pack it into a rocket ship and launch it all straight into the center of the sun. Boyyyyyy do you ever hate gluten!
For a nut-free version, try substituting the almonds with sunflower seeds, or pine nuts (they're actually seeds IRL, not nuts as the name suggests) for a similar texture.
The dairy-free version of ricotta offers a TON of health benefits! Rich in healthy fats from almonds, it supports heart health and provides a good dose of protein, essential for muscle repair and growth. Unlike traditional ricotta, this vegan version is cholesterol-free and lower in saturated fats, contributing to improved cardiovascular health.
On the other hand, the "real thing" is loaded with cholesterol. The good news is that there is NO cholesterol in vegan cheese alternatives! Additionally, it's a great source of dietary fiber, promoting digestive wellness and helping to regulate blood sugar levels. For those with dairy sensitivities or lactose intolerance, and those following a plant-based diet, this dairy-free alternative might be your new favorite recipe!
✌️My faves to serve with vegan ricotta cheese:
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Vegan Ricotta Cheese Recipe
Equipment
Ingredients
- 2 cups blanched almonds or slivered almonds, covered in boiling water and soaked for at least 30 minutes
- 2 teaspoons rice vinegar
- 1 tablespoon lemon juice
- ⅓ cup unsweetened plant-based yogurt
- 1 teaspoon garlic minced
- ¾ teaspoon salt
- 1 cup water
Optional garnishes if serving as a dip:
- Fresh lemon zest
- Cracked black pepper
- Olive oil or lemon oil
Instructions
- Drain the soaked almonds and rinse them under cold running water.
- Place the drained almonds into a food processor along with the rice vinegar, lemon juice, vegan yogurt, garlic, salt and water.
- Blend until the mixture is very smooth and resembles the consistency of traditional ricotta cheese. Depending on your food processor, you may need to stop and scrape down the sides a few times to ensure everything is well combined.
- If serving as a dip, transfer the vegan ricotta to a serving bowl. You can garnish it with cracked black pepper and a drizzle of olive oil or lemon oil for an extra touch of flavor.
Video
Notes
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Saige says
Simple and satisfying! Great on garlic bread and I'm sure so many other things that I'll be pouring it over.
Tracy says
First time I've made vegan ricotta and I was a bit skeptical.... I cannot believe I made this amazing vegan ricotta! I have a food processor, so I only used 1/2 c water and added a bit more lemon juice. So good and the texture is spot on! I
am so excited for my vegan friends to try this! 5 stars!
Michele says
Can you use cashews in place of almonds? Allergy to almonds
Adam Sobel says
You sure can! Just remember they are a little less fibrous and puree more easily. So, just don't process them to the point of a complete cream, as ricotta tends to have a little more texture than that.
Paula says
Delicious, tho I cheated and used almond flour!
Marna says
This is by far the BEST vegan ricotta....actually the BEST ricotta period! My husband said it best.... "Ice cream for pasta"!
Heva says
Great recipe. I made it today and it's the best vegan ricotta I've tasted. I used whole almonds and removed the outer brown layer after they had soaked, rather than using blanched or slivered almonds, as whole almonds are considerably cheaper.
Adam Sobel says
Glad you loved it!
Anisa Alley says
Is this 512 cals per serving ( 3 servings) or is that 1 HUGE serving for 512 cals?
I'm making it either way , lol .
Adam Sobel says
I think that is the calculation per cup. You have to a little bit take these nutritional stats with a grain of salt, because they are calculated by software, not lab analysis or anything fancy like that.