5-Minute Homemade Vegan Ricotta with Almonds

Side view of bowl of vegan ricotta and lemon to the side.

5-Minute Homemade Vegan Ricotta with Almonds

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!

Course Appetizer, dinner, Main Course, Side Dish, Snack, supper

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword almonds, Nutritional Yeast, ricotta, ricotta toast, Soy Milk, sunflower seeds, vegan ricotta, vegan ricotta recipe

Prep Time 5

Total Time 5

Servings

Calories 195kcal

Author Lauren McNeill, RD

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

Feel free to blend this ricotta until totally smooth if you'd prefer!

Store leftovers for up to one week in an airtight container in the fridge.

Nutrition