Description
This easy homemade Vegan Ricotta is a creamy, fluffy, and versatile dairy-free alternative perfect for lasagna, stuffed shells, pizza, and more. Made with simple ingredients like raw slivered almonds and lemon juice, it blends quickly for a rich texture that mimics traditional ricotta cheese.
Ingredients
Scale
Vegan Ricotta 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
Instructions
- Quick soak the almonds: Bring a few cups of water to a boil. Place the almonds in a measuring cup or bowl and pour the boiling water over them to cover. Let the almonds soak for 5 minutes to soften.
- Blend the mixture: Drain and discard the soaking water. Add the soaked almonds to a high-powered blender along with lemon juice, garlic powder, salt, and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed.
- Adjust texture: Add up to an additional 3/4 cups of water and blend again until the mixture is silky-smooth and fluffy.
- Add optional herbs: If desired, stir in herbs like a teaspoon each of dried oregano and basil or a handful of fresh basil for extra flavor.
- Use immediately or store: The vegan ricotta is now ready to be used in recipes like vegan lasagna, stuffed shells, or as a pizza topping before baking. Enjoy!
Notes
- This vegan ricotta is ultra-versatile and works well in various dishes including lasagna, pizza, and as a creamy snack.
- Use a high-powered blender for the smoothest texture.
- Garlic powder is optional but recommended for added flavor.
- Adjust water amount based on desired consistency—less for thicker ricotta, more for creamier texture.
- Fresh herbs can be added for flavor variations.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 serving
- Calories: 157 kcal
- Sugar: 1 g
- Sodium: 219 mg
- Fat: 13 g
- Saturated Fat: 1 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
