My recipe for homemade vegan ricotta is made with slivered almonds (or sunflower seeds) and just a few other basic ingredients! Everything is blended up in just 5 minutes, making this plant-based ricotta the perfect addition to any salad, pasta, or pizza!
Friends, when I first started eating plant-based, cheese was by far the hardest thing to give up.
Luckily, store-bought vegan cheeses have come a long way over the years, but there’s something about this homemade vegan ricotta cheese that scratches the itch of real cheese for me, and it’s super healthy, which you know I love as a Registered Dietitian!
I’ve tested this vegan cheese recipe so many times over the years to make sure it’s light, fluffy, salty and tangy and pairs perfectly with pasta, pizza or scooped onto a salad!
And since it only takes 5-minutes to whip up, it’s the perfect thing to make when you have company coming over and nothing to serve them, since it’s also delicious with crackers or veggies!
Now, I’m gonna be so real with you. We have to manage our expectations a little, because the base is just slivered almonds after all. Because of that, this vegan ricotta cheese doesn’t soften or become runny in the same way that real ricotta does.
But with that being said, I think the salty, tangy, creamy flavor still makes up for it!
If you’re looking for more homemade vegan cheese recipes, you need to try my Vegan Mac and Cheese for the perfect warming, cozy main dish!
So What Makes this Plant-Based Ricotta Cheesy?!
We have the nutritional yeast to thank for that! The nutritional yeast adds umami-packed flavor, and we balance it out with salt, which is also super important in cheese, and some lemon juice for that mild, sweet tangy flavor of ricotta!
The slivered, blanched almonds act as the perfect base for all of the delicious flavor, but I’ve also tested this recipe using raw, unsalted sunflower seeds and it still turns out perfectly!
Let’s Whip Up Some Vegan Ricotta!
Personally, I prefer this almond ricotta to still have a little bit of texture to it, but I’ve also tested making it more of a whipped consistency, and it’s still delicious! If you’d prefer a smoother consistency, just let your blender or food processor run for a few extra minutes until you get the consistency you want.
Depending on how high-powered your blender or food processor is, you may need to add a little bit more water to get it going, but do this one tablespoon at a time so it doesn’t get too liquidy.
Connect with Lauren
I hope you love this recipe as much as I do! If you try it, let me know what you think by leaving a rating and a review in the comments below. You can also find 60 other delicious, easy plant-based recipes in my cookbook, The Simple Vegan Kitchen!
Also, be sure to take a photo and tag me at @tastingtothrive_rd so I can re-share on my stories! Don’t forget to follow me on Instagram, TikTok, and Pinterest so you never miss a new recipe!
5-Minute Homemade Vegan Ricotta with Almonds
Equipment
- Food processor or high speed blender
Ingredients
- 2 cups slivered almonds or sunflower seeds blanched and raw
- 1 tbsp nutritional yeast
- 3 tbsp lemon juice
- 3 tbsp plant-based milk I used soy milk
- 1/2 cup water
- 1/8 tsp garlic powder
- 3/4 tsp salt
Instructions
- Add all ingredients to a food processor or high speed blender. Pulse until almost smooth. refrigerate for at least 1 hour, serve and enjoy!
Notes
Nutrition
Did you try this recipe? Make sure to leave a review, take a photo and tag me at @tastingtothrive_rd so I can see!
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