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    Home » Vegan Cheese

    Vegan Ricotta

    Published: Jan 13, 2021 Updated: Jan 13, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Ricotta

    This vegan ricotta has the perfect ricotta taste and texture. It’s ultra cheesy, tangy and wonderful on pizza or spread on crackers. 

    Vegan ricotta in a white bowl with a sprig of fresh parsley.

    I’m honestly blown away by this vegan ricotta. 

    We used slivered almonds to recreate the ricotta texture and it works SO well it’s unbelievable.  

    Ricotta cheese is supposed to be kind of grainy in texture. And slivered almonds create this texture perfectly!  

    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. 

    And of course if you love making your own vegan cheeses then also check out our vegan cream cheese and vegan cottage cheese recipes. And if you want a nut-free vegan ricotta then check out our tofu ricotta.

    What You’ll Need

    Ingredients for making vegan ricotta

    Ingredient Notes and Substitutions

    • Slivered almonds – these need to be soaked in hot water for 1 hour. Blanched almonds will also work.
    • Coconut cream – this should be canned, unsweetened coconut cream. This is found in the same section of the supermarket as coconut milk and is just a slightly richer, creamier version of coconut milk. If you can’t get hold of coconut cream, then canned, full fat, unsweetened coconut milk will also work.
    • Nutritional yeast – this brings out the cheesy flavor. For anyone not familiar with nutritional yeast, note that it is not the same thing as active yeast that you use to make bread! Nutritional yeast is a flavoring and provides cheesy flavor. If you can’t get hold of it then you can omit it from the recipe but you will lose some of the cheesy flavor.
    • White vinegar – this is regular white distilled vinegar. It really has the magic touch when it comes to flavoring for vegan cheese recipes. So I highly recommend you use it. Apple cider vinegar can be used in a pinch but it doesn’t work nearly as well in terms of flavor.
    Vegan ricotta in a white bowl with a cracker dipped into it.

    How To Make Vegan Ricotta Cheese

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add your slivered almonds to a bowl, pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
    • Then drain them and add to your blender jug along with coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder. 
    • Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta.
    • Transfer to a container and keep it stored in the fridge. 
    Step by step process photo collage of making vegan ricotta cheese

    Recipe Tips

    Soaking your slivered almonds is essential. We tried it without soaking the almonds 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. 

    A blender creates a smooth texture that nevertheless still retains that lovely ricotta graininess, which is exactly what you want. We tried it in a food processor and simply could not get it smooth enough. 

    Blending smooths out the texture while still allowing for that slightly grainy ricotta texture because that texture comes from the slivered almonds and not from the processing method. 

    Vegan ricotta on a cracker.

    Recipe Q&A

    Can I omit the nutritional yeast?

    The nutritional yeast 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 teaspoon of 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 best here!

    How long does does vegan ricotta last?

    It will keep in the fridge for up to a week.

    Can you freeze it? 

    Yes you can. It freezes very well. Thaw it in the fridge and then use as normal.

    What can I serve it with?

    It’s wonderful spread on bread or crackers, but it also works wonderfully baked into dishes. We have used it in a vegan lasagna and baked it on a vegan pizza and it was divine both ways. It’s also wonderful in some vegan stuffed shells.

    A stack of crackers with vegan ricotta on the top.

    More Vegan Cheese Recipes

    1. Sliceable Cashew Cheese
    2. Vegan Cheddar Cheese
    3. Vegan Mozzarella Cheese
    4. Vegan Parmesan Cheese
    5. Vegan Nacho Cheese
    6. Vegan Cheese Ball
    7. Vegan Feta
    8. Vegan Camembert

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan ricotta on a cracker.

    Vegan Ricotta

    This vegan ricotta has the perfect ricotta taste and texture. It’s ultra cheesy, tangy and wonderful on pizza or spread on crackers. 
    4.96 from 23 votes
    Print Pin Rate
    Course: Appetizer, Savory, Side
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 8
    Calories: 171kcal
    Author: Alison Andrews

    Ingredients

    • 1 ½ cups Slivered Almonds (195g) soaked in hot water for 1 hour
    • ½ cup Canned Coconut Cream (120ml) Unsweetened
    • 1 Tbsp Nutritional Yeast
    • 1 Tbsp Distilled White Vinegar
    • 1 Tbsp Lemon Juice
    • 1 tsp Sea Salt
    • ½ tsp Garlic Powder
    Prevent your screen from going dark

    Instructions

    • Add your slivered almonds to a bowl, pour boiling hot water from the kettle over the top and leave them to soak for 1 hour. 
    • Then drain them and add to your blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder. 
    • Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta. 
    • Transfer to a container and keep it stored in the fridge for up to a week. It’s also freezer friendly if you want to freeze some. 

    Video

    Notes

    1. If you don’t have canned coconut cream then full fat canned unsweetened coconut milk will also work.
    2. You can omit the nutritional yeast but you will lose some of the cheesy flavor. 
    3. Distilled white vinegar works best for flavor though apple cider vinegar will work in a pinch. 
    4. If you’re wanting to use this recipe in another recipe, then this makes approximately 1 and ⅔ cups of vegan ricotta.
    5. Prep time does not include the time to soak the slivered almonds.
    6. Keep it stored in the fridge for up to a week. It’s also freezer friendly. 
    7. This recipe was first published in February 2019. It has been updated with extra tips but the recipe itself is unchanged. 

    Nutrition

    Serving: 1Serve | Calories: 171kcal | Carbohydrates: 6g | Protein: 5g | Fat: 15g | Saturated Fat: 5g | Sodium: 292mg | Fiber: 3g | Sugar: 1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Joe Romano says

      May 10, 2024 at 4:02 am

      I’m looking for healthy vegan recipes. For me, coconut cream, while vegan, is not healthy with too much fat. Are there alternatives for the “ricotta”?

      Reply
    2. Rachelle says

      September 19, 2023 at 9:18 pm

      Have you tried walnuts instead of almonds? I’m out of almonds right now so all I have is walnuts

      Reply
      • Nadine @ Loving It Vegan says

        September 20, 2023 at 9:58 am

        Hi Rachelle. No, we haven’t tested this recipe with walnuts so I’m not sure if it will taste the same.

        Reply
      • Shari says

        February 21, 2025 at 6:09 pm

        I make this cheese very close to your recipe but use ground almond flour instead of almonds. It gives that grainy texture, a slightly sweet taste and no soaking necessary. I’m excited to try the cottage cheese recipe!5 stars

        Reply
        • Nadine @ Loving It Vegan says

          February 26, 2025 at 8:06 am

          That’s awesome Shari! Thanks so much for sharing and for your great review!

          Reply
    3. Eric says

      May 20, 2022 at 1:34 am

      Can I use whole almonds that have been blanched and peeled instead of slivered almonds?

      Reply
      • Alison Andrews says

        May 20, 2022 at 12:18 pm

        Yes! 🙂

        Reply
    4. Josie says

      March 17, 2022 at 8:32 pm

      Oh. My. Gosh. As an Italian trying to my hardest to eat plant based without mourning cheese…you have saved me. This recipe opened up so many doors for my family! Delicious, of course, but also simple and with ingredients that are easy to find or that are already on hand. A huge grazie, Alison!5 stars

      Reply
      • Alison Andrews says

        March 18, 2022 at 8:23 am

        Yay! I’m so happy to hear that Josie! Thanks for the awesome review.

        Reply
    5. Daphne says

      October 21, 2021 at 3:41 am

      I don’t like ricotta made from dairy. But THIS is delicious! I was eating it on a spoon. Well done!5 stars

      Reply
      • Alison Andrews says

        October 21, 2021 at 10:42 am

        Yay! Thanks so much Daphne!

        Reply
    6. Tess says

      March 20, 2021 at 5:24 pm

      Could I use almond meal instead of soaked almond slivers?

      Reply
      • Alison Andrews says

        March 23, 2021 at 10:42 am

        I really don’t think so.

        Reply
      • Sandy says

        June 23, 2021 at 8:33 am

        I used almond meal and it was fabulous – saving an extra step in the process.5 stars

        Reply
    7. Deb says

      January 25, 2021 at 8:05 pm

      I’m going to make this today. When you use canned coconut cream, do you just use the cream and toss the liquid in the can? Thanks in advance.

      Reply
      • Alison Andrews says

        January 26, 2021 at 10:57 am

        Hi Deb, in this case you don’t need to refrigerate the can of coconut cream so there shouldn’t be any separation of cream and water. You can just shake up the can and use it like that.

        Reply
        • Deb says

          January 26, 2021 at 3:32 pm

          OK. Thanks!5 stars

          Reply
      • Dina Yo says

        April 23, 2022 at 4:56 pm

        Hi Alison, I don’t like the taste of coconut, can I use oat cream instead? Or any other oat based products? Thank you.

        Reply
        • Alison Andrews says

          April 25, 2022 at 9:55 am

          Yes sure!

          Reply
    8. Susan says

      January 14, 2021 at 5:24 am

      Can cashews be substituted for almonds?
      Thank you

      Reply
      • Alison Andrews says

        January 14, 2021 at 10:45 am

        Yes, but then you’re going to have more of a cream cheese texture than a ricotta texture.

        Reply
    9. Anna says

      January 14, 2021 at 4:47 am

      Deliciously cheesy and a perfect hit with some crackers for that unexpected visitor!5 stars

      Reply
    10. Marvanna says

      September 08, 2020 at 5:51 pm

      can you make it without the vinegar

      Reply
      • Alison Andrews says

        September 09, 2020 at 11:13 am

        Yes, but the vinegar does provide a wonderful tang that works with everything else to make it more cheesy.

        Reply
    11. Lori Parkhurst says

      September 02, 2020 at 7:57 pm

      Which brand of blender do you prefer?
      Lorii

      Reply
      • Alison Andrews says

        September 03, 2020 at 10:58 am

        Hi Lori we have a Vitamix 5200 and love it!

        Reply
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    4.96 from 23 votes (7 ratings without comment)

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