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Vegan almond ricotta in a white bowl

Easy Almond Ricotta (Vegan)

5 from 2 votes
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Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 8
Author: Christin Russman
{5-Minute} Almond Ricotta- so easy to make, using only your blender OR food processor and 7 simple ingredients. It's super creamy, cheesy, a little tangy, and a great dairy-free cheese alternative for many different meals.
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Equipment

  • High-Powered Blender or Food Processor

Ingredients

  • 1 cup slivered almonds - soaked for a few hours in water, drained*
  • 2 teaspoons white vinegar - or white wine vinegar can also be used
  • 1/2 cup unsweetened almond milk - + additional 2-3 tablespoons may be needed
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon ground sea salt
  • 1/4 teaspoon garlic powder
  • 1 teaspoon Italian seasoning - or use fresh basil/oregano**

Instructions

  • 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**).
  • Then, in a blender (or food processor), add the slivered almonds, vinegar, almond milk, nutritional yeast, salt, garlic powder, and Italian seasoning. Start blending on low speed first, then slowly increase speed. You may 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. When ready, it should be mostly smooth with a little texture from the almonds.
    2 photos showing the ingredients for almond ricotta added to a blender, and blended until smooth.
  • Taste and add additional salt or herbs, or additional nutritional yeast for extra cheesy flavor.
  • 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.

Video

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.
  • For this recipe, you can use your high-powered blender OR a food processor to make the ricotta. Either way, it's the same instructions. Just note that for each method, 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: 2tablespoons | Calories: 114kcal | Carbohydrates: 4.6g | Protein: 4.7g | Fat: 9.2g | Sodium: 165mg | Sugar: 0.8g
Did you make this recipe?Mention @veggie__chick or tag #veggiechick