Vegan ricotta

Vegan Ricotta

  • Author: Alison Andrews
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 8


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.



  1. 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.
  2. 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.

*If you’re wanting to use this recipe in another recipe, then this makes approximately 1 and 2/3 cups of vegan ricotta.

  • 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