2-Ingredient Almond Ricotta Cheese

Name: 2-Ingredient Almond Ricotta Cheese
Prep time: 10 min
Total time: 10 min
Yield: 10 servings
Ingredients: 2 cups slivered blanched almonds (skinless); 1 tablespoon fresh lemon juice; ½ teaspoon fine sea salt; ½ to ¾ cup water

User Reviews

4.9

51 reviews

Excellent

Prep Time
10 mins
Total Time
10 mins
Servings
10 servings
Calories
135 kcal
Cuisine
American

2-Ingredient Almond Ricotta Cheese

Finn Russell

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Vegan almond ricotta is fluffy, rich, and the perfect dairy-free substitute for ricotta. Use it in all of your favorite Italian dishes like lasagna, ravioli, and baked ziti. Add it to pizza and spread it on crostini. Only 2 ingredients and 5 minutes to make a batch! No cashews, nutritional yeast, oil, soy or gluten. Recipe lightly adapted from Miyoko Schinner's recipe in Artisan Vegan Cheese. This recipe was originally published in January 2019, and has been updated for content and improved instructions.Yield: makes about 2 cups

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Ingredients

Servings

2 cups slivered blanched almonds (skinless)
1 tablespoon fresh lemon juice
½ teaspoon fine sea salt Or more, to taste
½ to ¾ cup water

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Instructions

Soak the almonds (OPTIONAL):

See Notes for more information about soaking. To do it:Place slivered almonds in a bowl and cover with water. Allow almonds to soak for a minimum of 4 hours and up to 8. If using whole, blanched almonds, soak 8 to 12 hours. Alternatively, first pulse the whole almonds in a food processor to break them into smaller pieces, reducing soak time. Drain the almonds when ready to make ricotta.

Process:

Place almonds, lemon juice, salt, and ¼ cup of the water in a food processor. Process until well combined and somewhat smooth, scraping down sides as needed.
Add another ¼ cup water and continue to process until light and fluffy. If it seems too thick, add more water a tablespoon or two at a time. Taste for seasoning and adjust salt and lemon as desired.

Notes

Soaking
for the longest time, I always soaked the almonds first because that's what Miyoko's recipe called for, but it really isn't necessary. You can do this step if you like, but feel free to skip to the next step!
Variations
To this basic recipe, add fresh herbs and garlic for even more flavor. For extra cheesy/tangy flavor try it with a bit of nutritional yeast or plain, unsweetened vegan yogurt.
For a nut-free option, don't miss this Vegan Cottage Cheese! Trust me, it's a slam-dunk, amazing sub for ricotta.
Storage
Store leftover almond ricotta in the refrigerator for up to 5 days. Can also be frozen for up to 1 month. Thaw before using.

Nutrition Information

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Calories 135kcal (7%) Carbohydrates 5g (2%) Protein 6g (12%) Fat 12g (18%) Sodium 115mg (5%) Fiber 3g (12%) Sugar 1g (2%) Vitamin A 0IU (0%) Vitamin C 1.7mg (2%) Calcium 60mg (6%) Iron 0.9mg (5%)