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vegan almond ricotta recipe
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This vegan almond ricotta recipe has become a staple in my cooking. It took me a while of tweaking to perfect it to our liking, and now it’s a go-to recipe in my home. It aligns with a plant based diet and can be used in a variety of recipes. One of my favorite ways to use it is in my Butternut Squash flatbreads. This almond ricotta recipe could also be used to make vegan stuffed shells, lasagna, or anything other recipe that calls for ricotta cheese.

A few notes and tips on making this vegan almond ricotta recipe:

Like many recipes, the ingredients in this recipe can be adjusted to taste. I have listed the recipe exactly how we like it after many attempts and tweaks. You can use a blender or food processor. I actually use a Magic Bullet and it works perfectly. Here are some notes on each ingredient and things to consider:

Oat Milk is the Perfect Plant Based Milk to make a Creamy Vegan Ricotta

I tried all the plant based milks. Almond milk was too, overkill. Coconut milk threw off the flavor. You get the idea. Oat milk (plain, not flavored) proved to be the best, in my opinion, for this plant based ricotta recipe because of it’s lack of strong flavor and creaminess.

Using Blanched Almonds is Key

This recipe uses blanched almonds. This eliminates the need to soak the almonds overnight before using them to make a creamy recipe like this one.

Nutritional Yeast Provides the “Cheesy” Flavor

I love using nutritional yeast in any recipe that would normally have cheese. At first glance, you might be turned off by it’s resemblance to flaky fish food, but give it a chance! I found that 3 teaspoons was the perfect amount for our liking, but if you’re hesitant the first time you try it, add less. One of my favorite rules in cooking is, “You can always add more but you can’t take it back!”

Lemon Juice Provides the Acidity for the Ricotta, and Garlic Powder Kicks the Flavor up a Notch

Fresh squeezed lemon juice is always best. If you don’t like things too tangy, start with less lemon juice and adjust to your taste.

The garlic power is essential to the flavor in this recipe, but again, can be adjusted to taste.

plant based almond ricotta recipe

How Long Does Vegan Almond Ricotta Keep?

I like to store my finished ricotta in a large jar or glass pyrex container. I have found that the ricotta will keep for 5-6 days in the refrigerator, but by then we’ve normally used it all up!

Using the Vegan Almond Ricotta for Recipes

This recipe is enough to make about 4 medium-large flatbreads. I based the amount on that because that was my original use for wanting to perfect this recipe. However, I normally make a double batch. Once we make flatbreads, we normally end up having left over roasted vegetables and flatbreads, so we need extra vegan ricotta on hand to have left-overs for dinner!

vegan almond ricotta recipe

Vegan Almond Ricotta Recipe

Equipment

  • Blender/Magic Bullet

Ingredients
  

  • 2 cups or One 10oz bag of slivered blanched almonds
  • 3 tsp nutritional yeast
  • 3-4 Tbsp lemon juice start with less and add more to taste
  • 1 tsp sea salt
  • A few dashes of garlic powder or to taste
  • 1 cup oat milk

Instructions
 

  • Combine all ingredients into a blender or Magic Bullet.
  • Blend until smooth.
  • Refrigerate and enjoy!

Notes

  • The use of blanched almond eliminates the need to soak almonds before blending.
  • You can use any milk you prefer, but it may alter the taste.
  • Feel free to add the lemon juice and garlic powder in smaller amounts and adjust to taste.
plant based vegan almond ricotta
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