This vegan ricotta cheese is a simple recipe you can use in a 1:1 ratio for any of your creamy ricotta cheese needs. It makes the perfect substitute as a ricotta cheese alternative. Plus, it only takes about 5 minutes to make.
Regular ricotta cheese is one of those recipes I wasn’t sure you could replicate, but it’s actually pretty straightforward to make a vegan ricotta recipe.
It’s much easier than its cottage cheese counterpart. I haven’t even attempted remaking that.
Ricotta cheese goes great in pasta dishes. It adds that creamy, cheesy flavor you often look for in an Italian recipe.
It’s nice to have a go-to vegan recipe at your fingertips.
It helps that this recipe only takes a few minutes to whip up, and you’re on your way to whatever your ricotta needs are.
All you need is a high speed blender and eight ingredients, and you’re good to go!
The first time I made this recipe, it was a ricotta stuffed shell and cheese, and oh my gosh, it was SO good.
This ricotta mixed with vegan mozzarella filled in a pasta shell makes for some fantastic flavors.
I wish I had some leftovers right now to be munching on.
What is ricotta cheese?
Did you know ricotta cheese isn’t actually cheese?
It’s made with whey and is considered a dairy by-product. Traditional cheese is made with cheese curds.
Vegan Ricotta Cheese Recipe Q&A
What is vegan ricotta cheese made from?
Vegan ricotta cheese can be made from a variety of things; almonds (like this one), cashews, tofu, soy milk, coconut milk, and a handful of other simple, vegan ingredients.
You can also buy premade vegan ricotta at health food grocery stores. Your local grocery store may also carry it; it depends on how vegan-friendly they are with specialty items.
Can I use fresh herbs instead of dried ones?
If you want the herbs to pop a little more, feel free to use fresh basil and oregano.
Can I make this a nut-free vegan ricotta?
I have never tried it, but I have seen people use silken tofu to replace almonds or sunflower seeds.
Can I use a different nut other than slivered almonds?
I’ve heard of people making it was macadamia nuts, but I have never tried it. You can also use cashews.
Can I use regular almonds?
You could, but it will have brown specks, which might be a bit off-putting.
Plus, the slivered almonds do a great job of blending to the perfect texture.
What can I use this dairy-free ricotta cheese recipe for?
- Stuffed Shells
- Vegan lasagna
- Any Italian recipes that call for it
What I like about this recipe;
- Naturally gluten-free ricotta alternative
- Very easy recipe
- No weird ingredients
What do I need for this homemade vegan ricotta cheese recipe?
Check out the recipe card at the bottom of this post for the full recipe.
- Slivered raw almonds- these add a creaminess to the recipe and the fat for flavor
- Nutritional yeast- brings a cheesiness to the flavor of the ricotta.
- Lemon juice- lemon juice helps bring some acidity to the recipe; you could use vinegar in a pinch, but I prefer lemon juice.
- Salt- the salt brings the flavors alive.
- Garlic powder or fresh garlic if you’d rather- you always need garlic to add some pop of flavor.
- Water- the water is essential to blend the recipe to the consistency we want.
- Oregano, dried- oregano brings the spices you need to give it that Italian feel.
- Basil, dried- basil does the same thing oregano does.
You are welcome to leave out the oregano and basil if you do not want this to taste Italian.
How do I make this vegan ricotta cheese recipe?
Take your high-speed blender or food processor and mix all the ricotta ingredients.
Blend on pulses until it still has some chunkiness but not big chunks. Look at the picture.
Then use this vegan alternative in whatever dish calls for ricotta cheese.
How do you serve this ricotta substitute?
This makes a delicious addition anytime you need a vegan ricotta cheese substitute.
Use it in a 1:1 ratio for dairy ricotta.
How do you store this?
This is best stored in an airtight container in the fridge for up to 5 days.
Can you freeze homemade vegan ricotta cheese?
Yes, it freezes well.
Just place it in a freezer-safe bag in the freezer for up to 3 months, and let it defrost before using it for whatever dish you need.
- 2 cups slivered raw almonds
- 1 TB nutritional yeast
- 2 TB lemon juice
- 1/2 tsp salt
- 1/4 tsp garlic powder
- 3/4 cup water
- 1 tsp oregano, dried
- 1 tsp basil, dried
- Take your high-speed blender or food processor and mix all the ricotta ingredients. Blend until it still has some chunkiness to it but not big chunks. Look at the picture.
- Use this vegan alternative in whatever dish calls for ricotta cheese.
See blog post for recipe Q&A
Nutrition Information:Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1310Total Fat: 110gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 96gCholesterol: 0mgSodium: 1186mgCarbohydrates: 54gFiber: 31gSugar: 10gProtein: 51g
The calories are computer generated and may not be 100% accurate.
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