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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.

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

Nutrition

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