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4.9 from 51 votes

2-Ingredient Almond Ricotta Cheese

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

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

Ingredients

  • 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

Instructions

Soak the almonds (OPTIONAL):
    Cup of Yum
  1. 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:
  1. 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.
  2. 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

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%)

Nutrition Facts

Serving: 10servings

Amount Per Serving

Calories 135

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.