This vegan ricotta is made with just 4 ingredients, 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!
Soak the blanched almonds overnight* or for at least 6 hours.
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.
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 - if you use all the water at once this is recommended). You could also allow it to chill in the fridge to further set/harden, or use it immediately.These ingredients yielded 1.5 cups of ricotta for me.
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. Unsoaked almonds will last slightly longer - up to two weeks. 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.
* 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.** You’ll likely need to stop and scrape down the sides of the jug a few times (using a silicone spatula works best!)
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.