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    Home » Cheese, sauces, misc

    Published: Sep 18, 2022 · Modified: Jan 4, 2023 by Courtney Hunter · This post may contain affiliate links · Leave a Comment

    Simple Vegan Ricotta Cheese Substitute

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    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.

    Simple Vegan Ricotta Cheese

    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

    vegan almond ricotta cheese in a bowl with a bowl of slivered almonds to the side with a grey background.

    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.

    vegan ricotta cheese in a bowl with lasagna in the background.

    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
    • Manicotti
    • 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. 

    vegan ricotta cheese before blending in a blender.

    Blend on pulses until it still has some chunkiness but not big chunks. Look at the picture.

    vegan ricotta cheese blended in a blender.

    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.

    easy vegan ricotta cheese in a bowl with a grey background.
    Vegan Ricotta Cheese Recipe

    Simple Vegan Ricotta Cheese

    This easy vegan ricotta cheese is a perfect substitute for whatever your ricotta cheese needs are.
    5 from 1 vote
    Print Pin Rate
    Course: All Recipes
    Cuisine: Italian
    Prep Time: 10 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 1 .5 cups
    Calories: 1310kcal
    Author: Courtney Hunter

    Ingredients

    • 2 cups slivered raw almonds
    • 1 TB nutritional yeast
    • 2 TB lemon juice
    • ½ teaspoon salt
    • ¼ teaspoon garlic powder
    • ¾ cup water
    • 1 teaspoon oregano dried
    • 1 teaspoon basil dried

    Instructions

    • 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.

    Notes

    See blog post for recipe Q&A

    Nutrition

    Serving: 1g | Calories: 1310kcal | Carbohydrates: 54g | Protein: 51g | Fat: 110g | Saturated Fat: 8g | Polyunsaturated Fat: 96g | Sodium: 1186mg | Fiber: 31g | Sugar: 10g
    Tried this Recipe? Tag me Today!Mention @courtneyshomestead or tag #courtneyshomestead!

    Want some delicious vegan dinner recipes?

    • Stuffed VeganRicotta Shells
    • Vegan Lemon Spaghetti
    • Vegan Chicken Pot Pie

    If you loved this recipe, then give it a 5 star rating and leave a comment! I love to chat with you all. Please feel free to share on social media and tag #courtneyshomestead. I would love to see you over on Instagram or Facebook. 

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    Hey there! I'm Courtney a self-taught vegan cook and baker, as well as a recipe developer and food photographer based in Oregon. My cooking style revolves around giving classic recipes a vegan twist. Whether you're a die-hard vegan or not, I'm here to share my absolute favorite plant-based recipes that are sure to satisfy everyone's taste buds. Come on in and discover your new go-to vegan recipe that will make you proud to share! Want to learn more about me? Check out my About Me page.

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