I’m honestly blown away by this vegan ricotta.
It’s my first time using almonds to make a vegan cheese and it works SO well for a ricotta it’s unbelievable.
The thing with ricotta is you don’t actually want the super smooth texture of other vegan cheeses made with cashews, like our vegan cream cheese which is silky smooth.
With ricotta it is supposed to be kind of grainy, more like a cottage cheese texture. And almonds create this texture perfectly!
Well, slivered almonds to be more precise.
I’ve made a ricotta before, not for the blog but for our ebook, in some spinach and tofu ricotta cannelloni! And that was awesome, but when I was thinking of making this vegan ricotta, I knew I didn’t want to use tofu.
Tofu is a wonderful ingredient but I wanted to try an almond version this time.
This almond ricotta is super easy and you can spread it on crackers or scoop it on top of your vegan pizza or use it in a vegan lasagna or just eat it straight.
How to make vegan ricotta
Soak your slivered almonds in boiling hot water for 1 hour. Then drain them and add to your blender jug along with some coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder.
Blend until smooth. It will still be grainy, but that is fine, that is what you want with ricotta. So blend until you no longer have any chunks, so that it is as smooth as it can go.
Transfer it to a container and keep it stored in the fridge.
The best vegan ricotta cheese
Slivered almonds create the texture. Coconut cream creates creaminess and color. Nutritional yeast with white vinegar, lemon juice, sea salt and garlic powder create the magic in terms of cheesiness.
White vinegar is essential here, apple cider vinegar will not work nearly so well in terms of flavor.
A blender creates a smooth texture that nevertheless still retains that lovely ricotta graininess, which is exactly what you want. I tried it in a food processor and simply could not get it smooth enough.
Blending will smooth it while still allowing for that slightly grainy ricotta texture because that is coming from the slivered almonds and not from the processing method.
Soaking your slivered almonds is essential. I tried it without soaking and it still worked but it was much harder to blend and even when blended there were still pieces that had not blended properly. So you have to soak these first.
Dairy Free Ricotta Q&A
What can I use instead of coconut cream? You can use a different non-dairy milk but the taste results will vary.
I’m allergic to nutritional yeast, can I leave it out? It contributes to the cheesy flavor but you can leave it out. You will lose some of that cheesiness but it will still work. You could experiment with other cheesy flavor additions as a replacement, such as a little onion powder.
Can I use apple cider vinegar instead of white vinegar? White vinegar works so well for this that if you can possibly use it you should. Apple cider vinegar will work in a pinch but white vinegar is the bomb here!
How long does it last? It will keep in the fridge for around 5-7 days.
Can you freeze it? Yes you can. I tried freezing it and then thawed it in the fridge and it was perfect.
What can I serve it with? It’s divine as is, just spread on bread or crackers, but it is also perfect baked into dishes. We have used it in a vegan lasagna and baked it on a vegan pizza and it was divine both ways. If you want to use it to make some vegan stuffed shells that would also be delicious!
You will love this vegan ricotta cheese! It is:
- Ultra cheesy
- Perfectly textured
- Delicious spread on crackers!
Keep it stored in the fridge where it will stay good for up to a week.
More vegan cheese!
We’ve made a lot of vegan cheese recipes on this blog! Our sliceable cashew cheese and vegan cheddar cheese are classic firm cheese rounds that you can place onto a cheese board and cut nice satisfying slices.
Our vegan nacho cheese makes the perfect dip or pour it over your vegan nachos!
Our vegan cashew cheese sauce is perfect to pour over your baked potatoes or drizzle over your pizzas. And our creamy vegan cheese sauce is a cheese flavored version of a classic bechamel sauce – perfect in a lasagna.
Let us know in the comments below what you think of this recipe and please do rate it too. Thanks so much.
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This vegan ricotta uses slivered almonds to create the perfect ricotta texture. It’s ultra cheesy, tangy and wonderful on pizza or spread on crackers.
- Drain the soaked almonds and add to a blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, salt and garlic powder. Blend. If you have a stick attachment for your blender then use this to push down from the top pressing the ricotta cheese onto the blades for easier blending. If you don’t have a stick attachment then stop regularly and scrape down the sides, stir and blend again. Blend until smooth. It will still have a grainy texture and this is perfect for ricotta.
- Transfer to a container and keep stored in the fridge. Enjoy on crackers or on pizza or in a lasagna.
*Weigh your slivered almonds for the best result as cup measures can differ in different countries.
*I place the slivered almonds in a bowl and then pour over boiling water from the kettle. Cover with a cloth and leave to soak for one hour.
*The coconut cream used is the full fat variety from a can.
*Prep time does not include soaking the slivered almonds.
- Category: Appetizer, Side, Gluten-Free, Savory
- Method: Blend
- Cuisine: Vegan
- Serving Size: 1 Serve (of 8)
- Calories: 180
- Sugar: 1g
- Sodium: 303mg
- Fat: 16.2g
- Saturated Fat: 3.5g
- Carbohydrates: 5g
- Fiber: 2.6g
- Protein: 5.5g
Keywords: vegan ricotta