u003cstrongu003eCan I omit the nutritional yeast?u003c/strongu003e

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.

u003cstrongu003eCan I use apple cider vinegar instead of white vinegar? u003c/strongu003e

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!

u003cstrongu003eHow long does does vegan ricotta last?u003c/strongu003e

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

u003cstrongu003eCan you freeze it? u003c/strongu003e

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

u003cstrongu003eWhat can I serve it with?u003c/strongu003e

It's wonderful spread on bread or crackers, but it also works wonderfully u003cstrongu003ebaked into dishesu003c/strongu003e. We have used it in a u003ca href=u0022https://lovingitvegan.com/vegan-lasagna/u0022u003evegan lasagnau003c/au003e and baked it on a u003ca href=u0022https://lovingitvegan.com/vegan-pizza/u0022u003evegan pizzau003c/au003e and it was divine both ways. It's also wonderful in some u003ca href=u0022https://lovingitvegan.com/vegan-stuffed-shells/u0022u003evegan stuffed shellsu003c/au003e.

Vegan Ricotta

Name: Vegan Ricotta
Prep time: 10 min
Total time: 10 min
Yield: 8
Cuisine: Vegan
Ingredients: 1 and 1/2 cups (195g) Slivered Almonds (soaked in hot water for 1 hour); 1/2 cup (120ml) Coconut Cream (Canned, Unsweetened); 1 Tbsp Nutritional Yeast; 1 Tbsp White Vinegar; 1 Tbsp Lemon Juice; 1 tsp Sea Salt; 1/2 tsp Garlic Powder

Description

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

Ingredients

1 and 1/2 cups (195g) Slivered Almonds (soaked in hot water for 1 hour)
1/2 cup (120ml) Coconut Cream (Canned, Unsweetened)
1 Tbsp Nutritional Yeast
1 Tbsp White Vinegar
1 Tbsp Lemon Juice
1 tsp Sea Salt
1/2 tsp Garlic Powder

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.

Notes

*If you don’t have canned coconut cream then full fat canned unsweetened coconut milk will also work.

*You can omit the nutritional yeast but you will lose some of the cheesy flavor.

*White vinegar works best for flavor though apple cider vinegar will work in a pinch.

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

*Prep time does not include the time to soak the slivered almonds.

*This recipe was first published in February 2019. It has been updated with extra tips but the recipe itself is unchanged.

Category: Appetizer, Savory, Side
Method: Blend
Cuisine: Vegan

Nutrition

Serving Size: 1 Serving
Calories: 171
Sugar: 1
Sodium: 292
Fat: 15
Saturated Fat: 5
Carbohydrates: 6
Fiber: 3
Protein: 5

Keywords: vegan ricotta, vegan ricotta cheese