Vegan Almond Ricotta Cheese

by Monique

With only 6 ingredients and 10 minutes you could be slathering this ultra creamy Vegan Almond Ricotta Cheese on everything! It is easy to make, delicious and perfect for pizza, pasta or even a big salad.

Vegan Almond Ricotta Cheese in a wooden bowl with a spoon with lemon, garlic and nutritional yeast in the background.

Creamy Vegan Almond Ricotta Cheese that is made with 6 ingredients and done in 10 minutes. I’m 100% in! This vegan cheese recipe is made with simple whole food ingredients and is tasty on everything! 

Just because you go Vegan doesn’t mean you stop loving cheese. I think it is the one thing that is hard for most to give up. There are some great options for vegan cheese out there now days however, I like the homemade stuff the best.

I really hope you love this recipe. It’s:

Creamy

Rich

Satisfying

and perfectly delicious! 

Ingredient Notes:

  • Almonds – Blanched slivered almonds work best for this recipe. If you need a substitute cashews will work. I would recommend soaking them in warm water for an hour prior to making this recipe. It will also yield a different taste as almonds have a slight sweetness in flavor and cashews are more savory. 
  • Water – Depending on your food processor you may need to add a touch more water to help the process along. Add a little bit at a time if you think you need more. 
  • Lemon – This is a key ingredient, use fresh lemon juice. This adds a brightness and tanginess to the cheese. 
  • Nutritional Yeast – This can be found at most stores now. It adds a cheese like flavor. 
  • Garlic – Use fresh if possible and mince it fine or use a garlic press. 
  • Salt & Pepper – I use Sea Salt and Fresh Cracked Black Pepper.
Picture of ingredients for vegan almond ricotta labeled.

How To Make:

First get all of your ingredients together and add them to your food processor. 

Overhead shot of all ingredients in the food processor.

Process until smooth scrapping the sides down as needed.

The mixture should be thick, creamy and smooth. If you feel it is too thick add a little bit more water and process until your desired consistency.

Overhead of vegan almond ricotta on the food processor finished after processing.

It really is that easy! Spread on sandwiches, top on your pasta or pizza. 

and 

ENJOY!

Tips For Sucess:

  • Use a powerful food processor. I think a food processor works best but you can also use a good blender if needed. If you do not have a good quality food processor or blender I would recommend soaking you nuts in warm water for an hour before making this recipe. 
  • Be Patient. To get a creamy consistency be patient and scrape down the sides during the process. It doesn’t take too long but it does take a bit to get that smooth and creamy ricotta cheese texture you want. 
  • Taste and adjust. Feel free to taste and add more garlic, nutritional yeast or lemon to match your taste preferences. 
Vegan Almond Ricotta Cheese in a wooden bowl with a spoon with lemon, garlic and nutritional yeast in the background.

Other Recipes You May Like:

If you try this recipe make sure to let me know! Leave a comment, rate it and if you take a photo use #feeninforgreens on instagram. I love seeing photos of your recreations!

Vegan Almond Ricotta Cheese in a wooden bowl with a spoon with lemon, garlic and nutritional yeast in the background.

Vegan Almond Ricotta Cheese

With only 6 ingredients and 10 minutes you could be slathering this ultra creamy Vegan Almond Ricotta Cheese on everything! It is easy to make, delicious and perfect for pizza, pasta or even a big salad.
Prep Time 10 mins
Total Time 10 mins
Course sauce
Cuisine Gluten-free, Italian-Inspired, Vegan
Servings 8 servings

Ingredients
 

  • 2 cups blanched slivered almonds
  • ¾ cup water
  • ½ large lemon juiced
  • 2 tbsp. nutritional yeast
  • 1 clove garlic minced (or ½ tsp. garlic powder)
  • salt & pepper to taste

Instructions
 

  • Add all of the ingredients to a food processor.
  • Process until smooth scrapping the sides down as needed.
  • The mixture should be thick, creamy and smooth. If you feel it is too thick add a little bit more water and process until your desired consistency.
  • Enjoy!

Notes

  • I use a Vitamix blender and find it is powerful enough to mix just about anything. If you are having issue blending your ricotta you may need to add a bit more water.
  • If you do not have a high-speed blender or just have the time I recommend soaking your almonds in hot water for an hour prior to making this recipe. Simply drain off the water and follow the recipe as stated above.

Nutrition

Calories: 176kcalCarbohydrates: 7gProtein: 8gFat: 14gSaturated Fat: 1gSodium: 6mgPotassium: 261mgFiber: 4gSugar: 1gVitamin C: 4mgCalcium: 65mgIron: 1mg
Tried this recipe?Tag @feeninforgreens and use #feeninforgreens

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