This vegan ricotta is made with just 4 ingredients (including water and salt!), can take minutes to make, and only requires a blender/food processor. Almond ricotta is creamy, tangy, and slightly cheesy but 100% dairy-free, gluten-free, and soy-free!

For any of those eating a dairy-free or vegan diet, I know that one of the biggest struggles is finding suitable cheese replacements. While the vegan industry has come in leaps and bounds over the last few years, this is still a struggle for many (check out my related recipes section below for more homemade vegan cheese options!).

Luckily, unlike many kinds of cheese, ricotta is a soft, mild cheese that is easier to emulate at home, with no processed ingredients and minimal effort. This almond ricotta only uses four base ingredients (including water and salt!) – most of which you likely already have in your kitchen. 

This recipe can also take just minutes to prepare – or at maximum a few hours, depending on exactly what texture and results you want. Making it great if you need it immediately or not!

Best of all, this dairy-free ricotta cheese is super versatile, perfect for tons of customization, and can be used in place of dairy ricotta 99% of the time. Even better, if for whatever reason you can’t use almonds, then check out my recipe notes for other options (including nut-free options!). Oh, and this homemade almond cheese is far more cost-efficient than store-bought versions!

The Ingredients

• Raw Almonds – you can use whole blanched almonds or almond slivers. If you’re not worried about the color being a little different, you can use whole almonds with their skins. 
• Acidity – you can use lemon juice, lime juice, or even apple cider vinegar. 
• Salt –  you could also add a little pepper.
• Water – will help to blend the vegan almond ricotta into the correct consistency. 

Optional

• Nutritional yeast – will add more of a cheesy flavor. Add 1 Tbsp to begin and increase, to taste. 
• Garlic/onion powder – I tend to omit this from my base recipe as I often use it for sweet and savory uses. However, if you’re making it specifically for savory recipes, then garlic powder is a delicious addition, and onion powder is optional but also great. 

The Step By Step Instructions

Soak the blanched almonds overnight. Or for at least 6 hours.

Chef’s note: If you’re in a rush, you can use un-soaked almonds and use more water when blending. Though it won’t blend quite as smooth.

Add the almonds and the rest of the ingredients to a food processor. Blend till smooth.

Chef’s note: For quick almond ricotta then only add half of the water, to begin with, and increase the amount of water, if/as needed. This will stop you from having to drain the cheese at all.

You’ll probably need to stop and scrape down the sides of the jug a few times. (Using a silicone spatula works best!)

Taste and adjust any of the seasonings as needed. I.e., more nutritional yeast for cheesiness, acidity with either lemon juice or ACV, more flavor with garlic/onion powder, etc.

Optionally, place the mixture in a cheesecloth or nut milk bag and let it drain for between 2-3 hours (or more depending on the texture you desire). You could also allow it to chill in the fridge to further set/harden, or use it immediately.

How To Store

If you soak the almonds beforehand, then this will store in an airtight container in the fridge for between 5-7 days.

The almond ricotta is also freezer friendly and can be stored in an airtight container for 2 months. Leave it to thaw in the refrigerator before using.

How To Use

I’ve used this ricotta in tons of recipes calling for ricotta (dairy), with no issues. Here are some of my favorite options to enjoy this almond cheese though;

• On Toast – a simple spread with herbs and tomatoes or with grilled fruit and syrup (such as with this Homemade Multigrain Bread or Whole Wheat Bread).
• In a vegan lasagna
• In stuffed pasta dishes – such as ravioli, stuffed shells, canolli, etc. 
• As a dip for crudités or crackers.
• Dollop on pizza – like this Butternut Squash Pizza, Low-Carb Cauliflower Gluten-Free Pizza Crust (Mini Pizzas), or Delicious Homemade Neapolitan pizza (Marinara style).
• As a simple pasta sauce with some herbs and veggies, or even dolloped over dishes like this ‘Zoodles’ With Homemade Pistachio Pesto.
• Within sweet baked goods like a ricotta cake or spread over scones.

Let me know in the comments below what your favorite ways to use this vegan ricotta are!

Recipe Notes & Variations

• Feel free to experiment with various herbs and spices for customized flavor variations. Such as this Simple Homemade Italian Seasoning, paprika, Mexican blends, or even simple additions like basil, thyme, etc.
• If you find that it’s not quite creamy enough, you can add 1-2 tablespoons of almond milk (in place of water) and continue to blend, add more in increments of 1tbsp until you reach a level you’re happy with.
• You can also use cashews or macadamia nuts, instead of almonds. Though, of course, the nutritional value and flavor will vary.
• For a nut-free version, you may be able to use sunflower seeds or a block of firm tofu – though they definitely are less of a neutral flavor.
• If you find that it gets a little watery after several days in the fridge, then simply mix well or re-blend for a few seconds.
• This recipe is oil-free, though adding a little oil in place of some of the water when blending can create a silkier mouth-feel. 

Related Recipes

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• Simple Smoky Vegan Cheddar Cheese
• Easy Stretchy Vegan Mozzarella Cheese
• Simple Herby Vegan Feta Cheese
• Simple Homemade Vegan Cashew Cheese
• Homemade Ricotta Cheese (dairy)
• Super Easy Homemade Cream Cheese (dairy)
• DIY How To Make Paneer At Home (dairy)
• How To Make Mozzarella Cheese (dairy)

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If you try this vegan almond ricotta recipe, then let me know your thoughts in the comments. I’d also really appreciate a recipe rating and would love to see your recreations – just tag @AlphaFoodie.