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–+ servings
Vegan ricotta cheese in a small square container.
Print Recipe
5 from 1 vote

Simple Vegan Ricotta Cheese

This easy vegan ricotta cheese is a perfect substitute for whatever your ricotta cheese needs are.
Prep Time10 minutes
Total Time10 minutes
Course: All Recipes
Cuisine: Italian
Diet: Vegan
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