This almond ricotta recipe makes for an easy and delicious vegan ricotta cheese. With some added tofu for extra nutrition, this is a healthy vegan almond cheese!
Ricotta cheese is a classic dairy product used to make many recipes rich and creamy and this vegan version can be used the same way!
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Vegan Almond Cheese: Easiest Vegan Ricotta
There’s plenty of ways to make vegan ricotta but I find this recipe using primarily almonds to be the easiest and fastest.
Vegan almond cheese is a nutritious option that offers plenty of flavor and healthy fats from the almonds. Since ricotta is a dairy product, to mimic the flavors, we want to ensure there’s enough fat which is why using a nut like almonds is a great choice.
Almonds also make this the easiest vegan ricotta recipe because we’re not using whole almonds but rather almond flour. Almond flour is simply ground up almonds (and not a wheat/ grain-based flour). This makes for easy blending in the food processor, saving lots of time (rather than having to soak and blend whole nuts).
Vegan Ricotta with Tofu
While the base of this vegan ricotta is almonds, I’ve opted to add in some tofu as well.
Tofu is a great choice for vegan ricotta cheese, or any vegan cheese substitute, because it offers some similar nutrients compared to dairy. Dairy and tofu are both higher in protein, fat and calcium and nutritionally make for an easy substitution.
I specifically like to add tofu to vegan cheese recipes for the calcium content as calcium can be a challenging nutrient to consume enough of as a vegan.
If you aren’t a fan of tofu, this recipe completely hides the taste so all you get is the nutrient boost. If you really don’t like tofu, or don’t have any on hand, it’s perfectly find to substitute for extra almond flour. The final texture won’t be quite as smooth, but it’ll taste delicious!
Lemon Almond Ricotta
Using lemon in almond ricotta is a must! The lemon does a few important things in this recipe:
- Adds flavor
- Provides moisture
- Adds acidity
Acidity is the key here. Diary-based ricotta is made with some type of acid which curdles the milk. We don’t need to curdle anything, but the acidic flavor provided by the lemon helps create a similar tangy flavor.
With the lemon in this almond ricotta, you get a flavor much closer to that of traditional ricotta cheese.
If you let your vegan ricotta sit overnight, or even for two nights, the flavor provided by the lemon enhances the overall taste of this recipe!
Flavor Vegan Almond Ricotta
While a classic vegan almond ricotta is delicious, sometimes you may want extra flavor!
The recipe below has two options: a classic vegan ricotta and an herb and garlic version. The herb garlic ricotta is a delicious twist and ideal if you want to serve this ricotta on a cheese board!
This recipe for vegan ricotta is ready to eat immediately if needed. However, to increase the depth of flavour, storing it in the fridge overnight or for two nights, makes the flavours stronger.
This ricotta cheese recipe creates a nicely balanced but rich flavour, and a creamy, spreadable texture. Let me know how you use vegan ricotta cheese in the comments below!
If you share your recipe creations on social media, be sure to tag @lettucevegout because I’d love to see what you make!
Almond Ricotta Recipe (Vegan Ricotta Cheese)
- Food processor
- Cheese cloth
- Place all the ingredients into a food processor.
- Blend until the ingredients are well combined and smooth.
- Taste, and add extra salt if you desire. If adding extra salt, blend again to combine.
- Take out of food processor and place into cheese cloth. Mold into a ball shape or whichever shape you want.
- Place the cheesecloth ball into a strainer suspended over a bowl. Allow excess water to drain from the ricotta cheese for 1 - 2 hours or overnight (put in fridge for this step). There won't be very much additional liquid to strain out so this step is technically optional if you needed to serve right away.
- To strengthen the flavours, let the cheese sit in the fridge overnight.
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This is an updated post: Original post date May 2017.