Name: Vegan Almond Ricotta Cheese Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
Ingredients: 2 cups raw slivered almonds; 2 tablespoons fresh lemon juice; 1/2 teaspoon garlic powder (optional); 3/4 teaspoon salt; 3/4-1 1/2 cups water

There’s something incredibly satisfying about whipping up your own dairy-free cheese at home, and this Vegan Almond Ricotta Cheese Recipe really delivers that creamy, fresh flavor you want without any fuss. It’s super versatile, quick to make, and honestly, it tastes way better than store-bought versions.

A white bowl with a thick, creamy white spread swirled in a circular pattern, topped with a light drizzle of golden-yellow olive oil. On one side of the spread, there are a few fresh green basil leaves adding a bright color contrast. The bowl is placed on a white marbled surface with a squeezed lemon half and some scattered almond slivers nearby, along with another lemon half and more basil leaves in the background. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Almond Ricotta Cheese Recipe
Top Tip
How to Serve Vegan Almond Ricotta Cheese Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Almond Ricotta Cheese Recipe

Why You'll Love This Recipe

I’ve been making this Vegan Almond Ricotta Cheese Recipe for years now, and it’s hands down one of my favorite ways to add that creamy touch to plant-based meals. Plus, it comes together quickly and uses pantry staples, so you don’t have to stress about finding fancy ingredients.

Simple ingredients: Only five basic items to get that luscious, ricotta-like texture.
Fast prep time: You’ll have fresh vegan ricotta in just 10 minutes—perfect for busy weeknights.
Ultra versatile: Use it in lasagna, pizza, stuffed shells, or just enjoy it on toast with herbs.
Customizable flavor: Add garlic, herbs, or whatever you fancy to make it your own signature cheese.

Ingredients & Why They Work

Each ingredient in this Vegan Almond Ricotta Cheese Recipe plays a key role to create that authentic ricotta feel—creamy, tangy, with just the right hint of seasoning. When you blend them up, you get that perfect, fluffy texture every time.

Flat lay of raw slivered almonds in a simple white ceramic bowl, fresh lemon halves with bright yellow flesh, a small white bowl with garlic powder, a small white bowl filled with coarse salt crystals, a small white bowl of clear water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raw slivered almonds: Soaking these softens them up, making them easy to blend creamy without a gritty texture.
Fresh lemon juice: Adds brightness and mimics the tanginess of traditional ricotta.
Garlic powder (optional): Just a touch gives a subtle depth of flavor, but you can skip if you prefer it plain.
Salt: Essential for enhancing all the flavors—you can adjust it to taste.
Water: Helps achieve that luscious, spreadable consistency; you can add more or less depending on your desired texture.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love customizing this Vegan Almond Ricotta Cheese Recipe to match what I’m craving or what’s in season. It’s so easy to tweak and still get a fantastic result that feels fresh and satisfying.

Variation: I often add a teaspoon of dried oregano and basil for an Italian flair when I’m tossing it into lasagna or calzones. It gives just a hint of herbal depth that makes a big difference.
Spicy twist: Sometimes, I mix in some red pepper flakes for a little twang, especially when I’m dolloping it on pizza.
Nut swap: While almonds are my go-to for this recipe, you can experiment with blanched cashews for a creamier, softer ricotta.
Garlic adjust: If you prefer it mellow, just leave out the garlic powder—this ricotta still shines bright on its own.

Step-by-Step: How I Make Vegan Almond Ricotta Cheese Recipe

A close-up image shows a woman's hand holding a piece of crispy, speckled cracker covered with a thick layer of white, creamy dip with a slightly rough texture. In the blurred background, there is a white bowl filled with more of the same white dip sitting on a white marbled surface. The focus is on the cracker and creamy topping, highlighting the textures clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Quick Soak for Soft Almonds

I start by bringing a few cups of water to a boil—my trusty tea kettle makes this super fast. Then I pour that boiling water over the almonds in a bowl and let them soak for about 5 minutes. This quick soak softens the almonds just enough to blend creamy without waiting hours. Sometimes I’ll let them rest for up to an hour if I’m prepping ahead.

Step 2: Blend Until Silky Smooth

Drain and rinse the almonds before popping them in a high-powered blender like my Vitamix. I add the lemon juice, garlic powder, salt, and ¾ cup of water to start. Then, I blend on high, scraping the sides occasionally to make sure everything gets emulsified into a fluffy ricotta. If the texture feels too thick, I add up to half a cup more water, blending as I go, until it’s perfectly silky and spreadable.

Step 3: Flavor It Your Way

This is where I get creative—sometimes I add fresh basil leaves or dried herbs to the blender for more fragrant notes. It’s the perfect time to tweak salt or garlic to taste. Once blended, your vegan almond ricotta is ready to shine in all your favorite dishes.

Top Tip

I’ve found that the soaking time and blending technique make all the difference in getting that ideal ricotta texture without any grittiness.

Quick soak magic: Even just 5 minutes in boiling water softens almonds enough to blend super creamy, but don’t skip it or you might end up with a grainy texture.
Use a strong blender: A high-powered blender ensures your ricotta is silky smooth—if yours is less powerful, add a bit more water and be patient scraping the sides.
Scrape often: Stopping to scrape down the blender sides helps everything blend evenly.
Don’t overwater: Adding too much water at once can make the ricotta too runny—add little by little to reach your perfect consistency.

How to Serve Vegan Almond Ricotta Cheese Recipe

vegan almond ricotta - Serving Suggestion

Garnishes

When I serve this ricotta, I love topping it with a little drizzle of good olive oil and a sprinkle of freshly cracked black pepper or some chopped fresh herbs like basil and parsley. A touch of red pepper flakes also adds a nice punch.

Side Dishes

This ricotta pairs beautifully with my homemade tomato sauce and fresh basil on crusty bread, or you can dollop it into vegan lasagna for creamy layers. Roasted veggies and a crisp mixed green salad also make for a perfect meal alongside it.

Creative Ways to Present

For special occasions, I’ve spooned this vegan ricotta into baby bell pepper halves or hollowed-out cherry tomatoes for cute appetizers. Another favorite is layering it with grilled vegetables in a pretty glass dish, almost like a savory parfait. It’s always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover ricotta in an airtight container in the fridge, and it keeps beautifully for about 4–5 days. Just give it a quick stir before using it again to bring back that fluffy texture.

Freezing

I’ve frozen this Vegan Almond Ricotta Cheese Recipe a couple of times. It softens a bit upon thawing but still blends nicely into cooked dishes like lasagna or pasta sauces. For best texture, I recommend using frozen ricotta in cooked recipes rather than fresh applications.

Reheating

When reheating, I gently warm the ricotta on the stove or in the microwave with a little bit of water stirred in to loosen it up. It’s important not to overheat or it can dry out, so warm it slowly and stir frequently.

Frequently Asked Questions:

Can I use other nuts instead of almonds for this vegan ricotta?

Yes! While almonds are classic for their mild flavor and good texture, cashews are a popular alternative if you want an even creamier ricotta. Macadamia nuts or blanched hazelnuts can also work, but keep the soaking and blending steps to ensure smoothness.

How long does homemade vegan almond ricotta last in the fridge?

Homemade vegan almond ricotta typically keeps for 4 to 5 days stored in an airtight container in the refrigerator. Always check for any off smells or mold before using leftovers. Stir it gently before serving to refresh the texture.

Can I add fresh herbs to the ricotta?

Absolutely! Fresh herbs like basil, parsley, or oregano add fantastic flavor and freshness. You can fold them in after blending or pulse them right in for a more integrated taste. It’s a great way to customize your vegan almond ricotta.

What dishes work best with this vegan almond ricotta cheese?

This vegan almond ricotta is perfect in classic Italian dishes like lasagna, stuffed shells, and pizza. It also works wonderfully as a creamy dip, spread on crackers, or dolloped over roasted vegetables and salads for added richness.

Final Thoughts

Making this Vegan Almond Ricotta Cheese Recipe at home has been such a rewarding experience for me—not only does it taste fresh and creamy, but it also lets me skip all the preservatives and weird additives. I really hope you enjoy making it as much as I do and feel inspired to get creative with it in your favorite meals. Trust me, once you try homemade vegan ricotta, you’ll wonder how you ever lived without it!