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. 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.
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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...
Step 1- Take your high-speed blender or food processor and mix all the ricotta ingredients.
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.
Recipe FAQS
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
This is best stored in an airtight container in the fridge for up to 5 days.
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.
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...
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.
Simple Vegan Ricotta Cheese
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
-
- 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.
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