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    Home » Cheese, sauces, misc

    Published: Sep 18, 2022 · Modified: Apr 4, 2024 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.

    Vegan ricotta cheese in a small container on a grey background.

    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. The first time I made this recipe, it was a ricotta stuffed shell and cheese, and oh my gosh, it was SO good. If you want some more pasta dishes, check out this Vegan Lemon Spaghetti or Vegan Hibachi Noodles.

    Jump to:
    • What I love about this recipe...
    • Ingredients and Substitutions
    • How to make this vegan ricotta cheese recipe...
    • Expert Tips and Tricks
    • Recipe FAQS
    • Check out these delicious vegan dinner recipes...
    • Simple Vegan Ricotta Cheese

    What I love about this recipe...

    • All you need is a high speed blender and eight ingredients, and you're good to go!
    •  This recipe only takes a few minutes to whip up, and you're on your way to whatever your ricotta needs are.
    • It's an easy recipe.
    • Naturally gluten-free ricotta alternative
    • No weird ingredients.

    Ingredients and Substitutions

    • 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.

    Check out the recipe card at the bottom of this post for the full recipe.

    How to make this vegan ricotta cheese recipe...

    All the vegan ricotta ingredients before blending in a blender.

    Step 1- Take your high-speed blender or food processor and mix all the ricotta ingredients. 

    All the vegan ricotta ingredients blended in a blender.

    Step 2- 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. 

    Expert Tips and Tricks

    • You could use regular almonds, 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.
    • If you need to use a different nut, you can use cashews. I've heard of people making it with macadamia nuts, but I have never tried them.
    • If you want the herbs to pop a little more, feel free to use fresh basil and oregano.
    • I have never made this nut-free, but I have seen people use silken tofu to replace almonds or sunflower seeds.
    Side angle of the vegan ricotta cheese in a small black and white container with a casserole blurred out in the background.

    Recipe FAQS

    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. Like in;
    -Stuffed Shells
    -Vegan lasagna
    -Manicotti
    -Any Italian recipes that call for it

    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.

    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. 

    Check out these delicious vegan dinner recipes...

    • Vegan Frito Pie Recipe
      Vegan Frito Pie
    • Vegan Mongolian Tofu
      Vegan Mongolian Tofu Recipe
    • Vegan Tamale Pie Recipe
      Easy Vegan Tamale Pie
    • vegan pot pie
      Vegan 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. 

    Vegan ricotta cheese in a small square container.

    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
    Diet: Vegan
    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

    Storing- This is best stored in an airtight container in the fridge for up to 5 days.
    Freezing- 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.
    Expert Tips and Tricks
      • You could use regular almonds, 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.
      • If you need to use a different nut, you can use cashews. I've heard of people making it with macadamia nuts, but I have never tried them.
      • If you want the herbs to pop a little more, feel free to use fresh basil and oregano.
      • I have never made this nut-free, but I have seen people use silken tofu to replace almonds or sunflower seeds.

    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!

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    Filed Under: All Recipes, Cheese, sauces, misc, Dinner recipes

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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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