Vegan Ricotta – Nora Cooks

Perfect for this super-versatile Homemade Vegan Ricotta lasagna, the pizza, snacking, and more! It’s fluffy and creamy just like the real thing and easy to make in a blender with just 5 ingredients.

Vegan ricotta cheese in a white bowl, drizzled with olive oil and basil leaves on the side.

This is the best vegan ricotta recipe ever, and I don’t say that lightly!

Not only is it easy to make with just 5 simple ingredients, but this vegan cheese is just as creamy, fluffy, and silky smooth as the real thing. One taste and you’ll be adding it to your pasta dinner, homemade pizza, or enjoying it as a delicious snack!

What makes this vegan ricotta cheese special is the base made from ground almonds (or cashews). Throw them in a blender with the other 4 ingredients and your almond ricotta is ready.

The finished result is a versatile almond cheese that is mild in flavor, creamy, light and fluffy. It’s a must in my vegan lasagna, stuffed shells and more!

Blend vegan ricotta cheese in a blender.

Required components (including substitutions)

  • raw almonds – Here’s my favorite option, but raw cashews work too. Raw almonds don’t work because their skins leave brown spots on the cheese. If you have a nut allergy and can’t use almonds or cashews, you can substitute a block of firm tofu for the nuts and add water as needed to the mixture.
  • lemon juice – Try using fresh lemon juice instead of the bottled stuff.
  • garlic powder – Just for a tasty hint. A small clove of garlic also works. If you use ricotta in a sweet recipe, feel free to omit the garlic.
  • salt – to round out the rest of the flavours.
  • the water – This will prevent your cheese from becoming gritty or grainy. Blend the ingredients with just ½ cup of water to start, adding more until the cheese is silky smooth but still rich and creamy.

How to Make Vegan Ricotta

Find the full recipe with measurements on the recipe card below.

Soak your almonds in hot water for 5 minutes or up to an hour to soften.

Add the almonds, lemon juice, garlic powder, salt and some water to a high powered blender. Blend until smooth, scraping down the sides often. You can technically use a food processor, but you won’t achieve that silky-smooth, fluffy texture. It will be a bit grainy, which isn’t the end of the world, but it’s not nearly as good.

Continue to blend until the cheese is fluffy and creamy, adding more water as needed to smooth the consistency.

Once it’s to your liking, serve the cheese immediately or kick it up a notch by stirring in dried oregano or basil in batches. Enjoy!

Vegan ricotta cheese in a white bowl with basil leaves on the side.

Serving advice

This is a very versatile vegan cheese. It’s easy to cook with and can be used like regular ricotta, but it’s still impressive and flavorful enough to serve as a simple snack with crudités.

For more ways to use vegan ricotta cheese, check out the ideas below:

  • lasagna – Use it as a substitute for tofu-cashew ricotta in my vegan lasagna recipe.
  • the pasta – Bake it into these stuffed shells or stir into a bowl of cooked pasta noodles with lemon zest, spinach, roasted vegetables, green peas and/or dried spinach. It is also perfect for creamy pasta bakes.
  • grain bowl – Add a scoop to your favorite cereal bowl.
  • toast – Ricotta toast is the best way to make breakfast feel extra special. Spread cheese on a slice of toast, then top with avocado slices, sun-dried tomatoes, sliced ​​heirloom tomatoes and/or fresh basil.
  • the pizza – Dollop ricotta on homemade pizza before baking.
  • Dipping – Enjoy cheese as a snack with crackers, pita bread, or vegetables for dipping. Drizzle extra virgin olive oil or add pesto sauce on top to take it up a notch.
  • dessert – Make ricotta without garlic (or replace garlic with sugar), then fill vegan cannolis, use as a dip with berries and fruit, or spread on regular toast or French toast with jam and berries or peach slices and top with balsamic reduction.
Vegan ricotta cheese in a white bowl, drizzled with olive oil and basil leaves on the side.

Frequently Asked Questions

Can you make this recipe in a food processor?

You can, but the cheese won’t be as smooth or creamy. A high-powered blender is truly the best tool to use as it pulverizes the nuts and yields silky smooth vegan cheese every time. It really is the key to the best ricotta!

Can it be made without nuts?

Yes, you can make vegan ricotta without nuts by substituting a block of hard tofu for almonds/cashews.

How do you store leftovers?

Leftovers will stay fresh for up to 5 days. Store in a covered container in the refrigerator.

Can you freeze vegan ricotta?

Yes, it freezes very well for about 1 month. Let it thaw in the fridge before using.

Top with a cracker holding a scoop of vegan ricotta cheese.

Want more vegetarian cheese recipes?

  • Soak nuts quickly: Boil a few cups of water (I use my tea kettle for this). Add almonds to a measuring cup or bowl and cover and pour boiling hot water over the top. Soak them for 5 minutes or up to an hour.
  • Mixture: Drain the almonds and discard the soaking water. In a high-powered blender such as a Vitamix, add softened almonds, lemon juice, garlic powder, salt, and 3/4 cup water. Blend until very smooth, scraping down the sides as needed. Add another 3/4 cup water and blend until silky-smooth and fluffy.

  • Optional herbs: Feel free to add more herbs here, like a teaspoon each of dried oregano and basil, or a handful of fresh basil.

  • Now it’s ready to use anywhere you like, like vegan lasagna, vegan stuffed shells or dolloped onto pizza before baking. Enjoy!
  1. Raw almonds are my favorite, but raw cashews work too. If you can’t eat nuts, substitute a block of firm tofu, but add water as needed to blend until smooth.
  2. A high-powered blender is essential for making a smooth and creamy ricotta. A food processor will technically work, but it can be grainy and not very smooth.
  3. If desired, a clove of fresh garlic can be substituted for the garlic powder. If you plan to use it in a sweet recipe like pancakes, leave out the garlic.
  4. Leftovers will keep in a covered container in the refrigerator for up to 5 days, or frozen if you don’t eat it all before then.

Worship: 18 servings | Calories: 157kcal | Sugars: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Course: Side dish, snack

Recipe: italian

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