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Vegan ricotta on a cracker

Vegan Ricotta

  • Author: Alison Andrews
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 8
  • Diet: Vegan


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


  • 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


  1. 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. 
  2. 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. 
  3. Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta. 
  4. 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. 


*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


  • 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