This ultra-versatile homemade Vegan Ricotta is perfect for lasagna, pizza, snacking, and more. It’s fluffy, creamy, and simple to make in a blender with only five ingredients.
This is an excellent vegan ricotta—rich, light, and remarkably similar in texture to traditional ricotta. It requires just a handful of ingredients and only minutes in a high-powered blender to become silky and fluffy.
The base is simple: raw slivered almonds or cashews blended with lemon juice, a touch of garlic powder, salt, and water. The result is a mild, creamy nut-based cheese that works wonderfully in both savory and sweet applications.
This almond ricotta is versatile and mild enough to use in pasta bakes, lasagna, stuffed shells, or as a spread for toast and crackers. It also makes a great addition to pizzas, grain bowls, and vegetable platters.
Ingredients needed (with substitutions)
- Raw slivered almonds – These give the smoothest texture; raw cashews work well too. Avoid whole almonds with skins, which can leave brown flecks. If you must avoid nuts, substitute a block of firm tofu and add water as needed while blending.
- Lemon juice – Freshly squeezed is best for bright acidity.
- Garlic powder – Adds subtle savoriness; a small fresh garlic clove can be used instead. Omit for sweet uses.
- Salt – Balances and enhances the flavors.
- Water – Start with 1/2–3/4 cup and add more until the mixture is creamy and silky. Water prevents grittiness and helps achieve a light, whipped texture.
How to make vegan ricotta
The full recipe with exact measurements appears in the recipe card below.
Quickly soak the almonds in very hot water for 5 minutes to an hour to soften them. Drain before blending.
In a high-powered blender, combine the softened almonds, lemon juice, garlic powder, salt, and 3/4 cup water. Blend, scraping down the sides as needed, until very smooth. If necessary, add up to another 3/4 cup water and continue blending until the ricotta is silky, creamy, and fluffy.
A food processor can be used in a pinch, but a strong blender yields the smoothest, most ricotta-like texture. Once blended, stir in dried or fresh herbs if desired, then serve or use immediately.
Serving suggestions
This vegan ricotta is adaptable and easy to cook with. It behaves much like dairy ricotta and also works beautifully as a standalone spread or dip.
Popular ways to use it:
- Lasagna – Substitute this ricotta in place of a tofu-cashew blend or dairy ricotta for a lighter, nutty layer.
- Pasta – Fold into hot pasta with lemon zest and pesto, fill stuffed shells, or use in creamy pasta bakes.
- Grain bowls – Add a spoonful to warm or cold grain bowls for creaminess and protein.
- Toast – Spread on toast and top with avocado, sliced tomatoes, sun-dried tomatoes, or fresh herbs.
- Pizza – Dollop on pizza before baking for rich, creamy pockets.
- Dipping – Serve with crackers, pita, or vegetables; finish with a drizzle of olive oil or a spoonful of pesto.
- Dessert – Omit garlic and sweeten slightly to use as a filling for vegan cannoli, a fruit dip, or a spread for sweet toasts and French toast.
Frequently asked questions
You can, but the texture will likely be a bit grainier. A high-powered blender produces the silkiest, creamiest result by thoroughly breaking down the nuts.
Yes—substitute a block of firm tofu and add water as needed to achieve a smooth consistency.
Store in a covered container in the refrigerator for up to five days.
Yes. Freeze for about one month and thaw in the refrigerator before using. Texture may change slightly after freezing.
Want more vegan cheese recipes?
- Stretchy Vegan Mozzarella
- Vegan Feta Cheese
- Vegan Mascarpone
- Shreddable Vegan Mozzarella
- Vegan Cheddar Cheese
- Vegan Cream Cheese
Vegan Ricotta
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Ingredients
- 2 cups raw slivered almonds
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder optional
- 3/4 teaspoon salt
- 3/4-1 1/2 cups water
Instructions
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Quick soak the almonds: Bring a few cups of water to a boil. Place the almonds in a bowl and pour the boiling water over them to cover. Let soak 5 minutes or up to 1 hour, then drain.
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Blend: Combine the drained almonds, lemon juice, garlic powder, salt, and 3/4 cup water in a high-powered blender. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cup water and blend until the ricotta is silky and fluffy.
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Optional herbs: Stir in dried oregano or basil, or blend a handful of fresh basil for added flavor.
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Use immediately in lasagna, stuffed shells, on pizza, toast, or as a dip. Enjoy!
Notes
- Raw slivered almonds are preferred, but raw cashews work. Substitute firm tofu if avoiding nuts, adding water as needed to blend.
- A high-powered blender yields the creamiest texture; a food processor may leave a slightly grainy result.
- You can use fresh garlic instead of garlic powder, or omit it for sweet preparations.
- Store leftovers in a covered container in the refrigerator for up to five days, or freeze for about one month.
Nutrition
| Calories: 157kcal
| Carbohydrates: 6g
| Protein: 6g
| Fat: 13g