Vegan Almond Ricotta is a plant-based substitute for the rich and creamy cheese. It's ridiculously easy to make at home! You'll be enjoying it on dairy-free pizza, lasagna, and more in no time.
I've been wanting to make almond ricotta cheese for years!
I first had it on pizza paired with butternut squash, caramelized onion, and kale. It was DREAMY.
Easy Almond Ricotta
This easy almond ricotta comes together by blending peeled or slivered almonds with lemon juice, water, and salt. No strange ingredients or straining required!
Serve spread on crackers, as a creamy pizza base, as a substitute in lasagna, and your other favorite dishes.
It stays well in the refrigerator for up to a week! If you try this recipe, please share a photo with me over on Instagram♡
Want more homemade vegan recipes? Check these out!
Vegan Almond Ricotta
- 2 cups almonds
- 2 tablespoons lemon juice
- 1 teaspoon salt
- ½ cup water
- Soak the raw whole almonds in hot water for a few hours to loosen the skins. Once soaked, peel the skins off of each almond and place in a food processor.
- Blend almonds with lemon juice, salt, and water until everything comes together. Add additional water to achieve desired consistency.
- Taste and adjust seasoning if needed, sometimes I’ll add nutritional yeast, garlic powder, and herbs for a flavor booster!
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