Dairy Free Ricotta Recipe

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.

This easy dairy free ricotta recipe comes together with almonds, lemon juice, salt, and water. It’s the ultimate creamy vegan cheese substitute, perfect for lasagna, pizza, or any recipe calling for traditional ricotta cheese.

Course Appetizer, Snack, Substitute

Prep Time 10

Cook Time 5

Total Time 15

Servings servings

Calories 208kcal

Author Jenna Urben

Equipment

Ingredients

2 cups whole raw almonds
2 tablespoon lemon juice
1 teaspoon salt
½ cup water

Instructions

Soak the almonds in boiling water for about 10 minutes to loosen the skins. Once soaked, peel the skins off of each almond and place in a blender or food processor.
Blend the 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!

Notes

Makes about 2 cups, about 8 ¼ cup servings. Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for 1-2 months. Thaw in the fridge overnight before using.

Nutrition