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30 min or less, Easy, Gluten Free, Oil free, Sauces, Dips and Dressings, Under 400 calories, Vegan Recipes

Easy Almond Ricotta (5 Minutes, Vegan)

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{5-Minute} Almond Ricotta- so easy to make, using only your blender and 7 simple ingredients. It’s super creamy, cheesy, a little tangy, and a great dairy-free cheese alternative for many different meals.

Almond Ricotta in a white bowl sprinkled with Italian seasoning on a marble background.

This Almond Ricotta is so addicting you may have to stop yourself from eating all of it with a spoon in one sitting.

It’s delicious that way, don’t get me wrong, but I also recommend saving some for recipes like this Spinach and Fennel Fettuccine, or as a dairy-free cheese in your favorite lasagna, Lasagna Rolls, or stuffed shells.

Basically, any pasta would be happy to include this creamy, rich, and super flavorful vegan ricotta cheese (that also happens to be oil-free and gluten-free).

But there are so many other ways to use this almond ricotta, such as on pizza, avocado toast, soups, with raw veggies, stuffed mushrooms, or simply spread on a cracker.

So if you’re dairy free and looking for a way to still enjoy this creamy, grainy cheese, look no further than this Easy Almond Ricotta recipe. It’s a true game changer.

Almond ricotta cheese in a white bowl with nutritional yeast sprinkled on the side.

Tips/Suggestions for making this Almond Ricotta recipe a success:

  • You don’t necessarily need to soak the almonds in water beforehand to make this recipe. Soaking them does help to make the almonds a tiny bit softer, but honestly, the ricotta is just as good with a little ‘bite’ from the almonds. So bottom line- if you have time, do it. If not, don’t worry about it. =)
  • This recipe uses your blender to make the ricotta. But you can also use a food processor. Just add everything to the food processor and blend for 2+ minutes to break up the almonds. You may need to stir and re-blend. The consistency will vary depending on how sharp your blade is. 
  • Instead of Italian seasoning (as called for in this recipe), you can use chopped fresh herbs like oregano or basil. I recommend 2 tablespoons chopped oregano and 3-4 tablespoons chopped basil. 

How to make this Almond Ricotta:

To begin, you can soak the almonds overnight in water (or at least a few hours), then drain. Note: if you have a Vitamix or other high-powered blender, or if you don’t feel like it, don’t worry about soaking. I usually only soak mine for 20 minutes or whatever I have time for.

Then, in a blender, add the almonds, vinegar, almond milk, nutritional yeast, salt, garlic powder, and Italian seasoning. Start blending on low speed first, then slowly increase the speed.

You will most likely need to stop and re-blend a few times to get the consistency you want, scraping the sides (using a spatula or spoon) and re-blending. If you have a tamper, which is a black plastic tool used for pushing food down while blending, you can use that.

2 photos showing almond ricotta before and after blending.

When ready, it should be mostly smooth with a little texture from the almonds. If the blender isn’t spinning at all, add more almond milk (in 1 tablespoon increments) until creamy.

This recipes makes roughly 1 cup ricotta cheese. The serving size is 2 tablespoons.

Store in an airtight container in the fridge for up to a week. 

A closeup photo of air fried eggplant, topped with almond ricotta cheese.

Helpful Tools:

  • Blender– you’ll need a good blender for this recipe. If you have a high-powered one, it will be easier to blend the almonds until smooth.
  • Spatula– you may need to use this to scrape the ricotta from the sides of the blender, and re-blend, until smooth.

Looking for other nut-based cheeses? Try one of these:

If you make this Easy Almond Ricotta, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!

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Easy Almond Ricotta (Vegan)

Vegan almond ricotta in a white bowl

{5-Minute} Almond Ricotta- so easy to make, using only your blender and 7 simple ingredients. It’s super creamy, cheesy, a little tangy, and a great dairy-free cheese alternative for many different meals.

  • Author: Christin McKamey
  • Prep Time: 5
  • Total Time: 5
  • Yield: 8 1x
  • Category: Cheeses
  • Method: Blender
  • Cuisine: Italian
Scale

Ingredients

Instructions

  1. Soak the almonds overnight in water or at least a few hours and drain (if you don’t have time, this step is not necessary. See notes below**). 
  2. Then, in a blender, add the slivered almonds, vinegar, almond milk, nutritional yeast, salt, garlic powder, and Italian seasoning.
  3. Start blending on low speed first, then slowly increase speed. You will most likely need to stop and re-blend a few times to get the consistency you want, scraping down the sides using a spatula and re-blending, If you have a tamper, which is a black plastic tool used for pushing food down in the blender while blending, you can use that. When ready, it should be mostly smooth with a little texture from the almonds.
  4. Taste and add additional salt or herbs, or additional nutritional yeast for extra cheesy flavor.
  5. This recipes makes roughly 1 cup ricotta cheese. The serving size is 2 tablespoons, with 8 servings per recipe. Store in an airtight container in the fridge for up to a week. 

Notes

  • *You don’t necessarily need to soak the almonds in water beforehand to make this recipe. Soaking them does help to make the almonds a tiny bit softer, but honestly, the ricotta is just as good with a little ‘bite’ from the almonds. So bottom line- if you have time, do it. If not, don’t worry about it. =)
  • **Instead of Italian seasoning (as called for in this recipe), you can use chopped fresh herbs like oregano or basil. I recommend 2 tablespoons chopped oregano and 3-4 tablespoons chopped basil. 
  • This recipe recommends a blender to make the ricotta. But you can also use a food processor. Add everything to the food processor and blend for 2+ minutes to break up the almonds. You may need to stir and re-blend. The consistency will vary depending on how sharp your blade is. 
  • The prep time does not include soaking the almonds.

Nutrition

  • Serving Size: 2 tablespoons
  • Calories: 114
  • Sugar: .8
  • Sodium: 165.5
  • Fat: 9.2
  • Carbohydrates: 4.7
  • Protein: 4.7

Keywords: almond ricotta, vegan almond ricotta, lemon ricotta, dairy free ricotta, vegan ricotta recipe

Hi, I'm Christin- thanks for stopping by my happy place! Here you will find healthy, original meat-free recipes. No matter where you are in your health journey, I hope I can help and inspire you. Read more...

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