Whipped Almond Ricotta (5 Ingredients!)

Super easy and turned out perfectly!

Really quick and good recipe!
I ran out of nutritional yeast and for the taste I sub with a tea spoon of white miso : highly recommend !

I made this with a heaping handful of basil. It was so much more flavorful than traditional ricotta! I added it to a spaghetti squash recipe that called for the real deal. So good!

This is the vegan ricotta you are looking for! I added a small amount of lactic acid because I like a strong cheese flavor and it was so delicious. We made the best dairy-free lasagna I’ve ever had with this ricotta, Violife Parmesan, and some homemade vegan mozzarella.

WOW!!! Is this fantastic or what???!! This is a 5-star recipe in my book!

I made this with blanched, slivered almonds. It’s simply perfect for stuffed shells, lasagna and on pizza. Truly a 1-for-1 swap of dairy ricotta. It’s much tastier and much less expensive than commercial alternatives I’ve tried. High marks there!! I opted to include fresh basil and tried to go light on the nutritional yeast. The only sadness: lots of it gets left behind in the high speed blender under those dang blades!

I just made this to use as flavor bombs in my pizza. My bf avoids added oils and sugar so this recipe was perfect! In his very limited kitchen & pantry I was able to find almond meal, nooch, fresh garlic, Trader Joe’s green Goddess seasoning, and sauerkraut brine (no lemons). Everything blended up and tasted great! I’ve found that using sauerkraut brine for the acid in cheese recipes really mimic that fermented taste in cheese. Your recipe was the perfect guide to help me pull this idea off as it gave me all the right ratios! And to top it off, this recipe is oil-free! Thank you!!

I’ve made this again and again over the past few years. I’ve put it on pizzas, in lasagnas, and tonight it’s going in an “I want lasagna but all we have is penne” sort of pasta bake. I do prefer putting in one part lemon juice to two parts apple cider vinegar, instead of all lemon juice.

I am truly OBSESSED with this almond ricotta! I make it a few times a week and put it on everything from pizza to veggies. I use almond flour instead of slivered almonds and it seems to warrant the same result. It’s so easy to make and it has a mild but savory taste.

This is absolutely delicious. I am sure my non-vegan husband will not know the difference.

This is so addicting. Tastes amazing and I managed to eat more than half of it withing one day on my own. I wanted to recreate a recipe where you combine toasted dark bread, almond ricotta, zaatar baked red beets, tossed arugula and spicy/smokey “honey” dressing. Your ricotta fit perfectly and I inhaled 6 slices of bread within one day. :))
Plus it was really easy and fast to make. Thank you!

I have tried so many recipes for Ricotta and I have purchased a couple and they were all terrible! I love cashews but don’t like the taste in my cheeses. I made this yesterday expecting the same results. Well, this was delicious! (I am WFPB Gluten Free) There was no lemony cashew flavor. It was creamy and so good. Used it in vegetable lasagna!
Thank you

Even meatasauruses love this!

I made this for a dairy free lasagna for my son, AMAZING! To be honest I was just too lazy to run across town to pick up the packaged vegan ricotta and I’m so thankful I found your super easy recipe! Thank you! This will now be my go to!! By the way I was able to find the nutritional yeast flakes at Walmart! Thanks again for the fantastic recipe, it was very well received!

Unfortunately I could not get the texture right as I own a little blender only. I just tasted like ground almonds with lemon juice….
Obviously it is very important to have a powerful blender.

This is so good! I made it to go on top of socca pizza which was delicious btw. Used the left overs for some “caprese” sandwiches. Great snack for having with crackers too!

My goodness this is delicious! Make sure you get the texture right, as this is so important to enjoy the ricotta. Blitz it to the correct consistency & make sure it’s not too dry or wet. I dolloped some on my pizza before baking & it was devine.

This recipe is so amazing!
My favorite way of using it is in homemade pierogis and on top of pizza. Delicious and pretty healthy as well!
Highly recommend!

I am so so happy! This recipe (along with the Easy Vegan Gluten Free Pizza Crust) finally allowed me to have delicious pizza again :) I have tried so many recipes that turned out to be flops. This is IT though! This is the winner…

Wow!!! This is rocking my non-dairy world! I used regular raw almonds, and it turned out fantastic (did take a fair bit of blending in my Ninja food processor to get a good smooth texture) – made incredible baked ziti, which I haven’t been able to make for years. I’m so excited for the possibilities – lasagna! Stuffed shells! Ravioli!

I used whole almonds skin on , 2 more table spoon of lemon juice this is truly amazing , you can eat this on crackers it’s so yummy ..I am sure you can add this to any sauce too to thicken . I made a balsamic dressing with it here’s the recipe…I added maybe a tad more balsamic and only 1 table spoon of maple syrup wow this was so good on a spinach salad . https://www.fitmittenkitchen.com/balsamic-almond-butter-dressing-vegan-paleo/…thank you fir a great recipe ..I hope It’s ok to forward the link for the recipe to use your ricotta …this was great with it .❤️

I could not be happier with the finished product! It was super easy. I just added all the ingredients into my ninja and blended it for a minute. It was the perfect amount for my lasagna and tasted fantastic! Thank you for coming up with such a great alternative to traditional ricotta! I give it a 10 out of 10 🙌🏻🙌🏻🙌🏻

I love this ricotta. I just subbed it for a tofu ricotta that I just did not like as much as this one. Can you have too much basil? (Maybe…then it is really green!)

Recipe is a 5 star with 2 Tbs of nutritional yeast and a bit of extra water. You will know that you have enough water because the mixture turns fluffy and white. This does not taste the same as ricotta- but delicious and usable in place of it in some recipes. It does not however melt the same way as ricotta.

This is a fantastic recipe. I ended up using almond flour instead and I upped the fresh herb quantity. I wonder if I could get your permission to use my modified version in a recipe on my brand new vegan blog, in a Classic lasagna with grilled vegetable recipe? Of course I would link back to your site and credit you. Here is my very new site if you want to check it out:
http://www.powerbyvegan.com. Thanks!

Absolutely disgusting. It just tasted like blended almond and nothing like a cheese. Cashew works so much better, at least no dead animals in this recipe though 🤮

I tried this on a zucchini and tomato basil flatbread, and it was delicious. My vegan daughter was in tears because it was so good, she wants to try this recipe on other foods. We will try it on lasagna and stuffed shells. Can’t wait. Thank you for sharing this quick and easy recipe.

I used this recipe to make a dairy-free and gluten-free lasagna and it was AMAZING! I really enjoyed adding fresh basil. Thank you so much for this recipe – I will be making it over and over again!

Thank you! I love this recipe, it’s quick, easy, and delicious. I used soaked cashews instead of almonds.

This was so easy to make and delicious. I have a family member with a dairy allergy and they have missed out in certain foods. No longer. I made zucchini and eggplant roll ups and this ricotta held up very well. This recipe is a keeper!!

I followed the recipe exactly and it was so good! Added some fresh basil and used it in stuffed shells. Thank you! My husband (non-vegan) loved it too :)

I made this for my son and I. We loved it. I had cooked vegan chicken patties, placed a large dollop of the whipped almond ricotta on each patty, and then spread some of our favorite tomato sauce on top. We can’t wait to try it to make stuffed shells. Thanks for the recipe.

I just made this for a lasagna. I love Kite Hill’s products, but not being independently wealthy, I couldn’t justify $9 for a mini tub of almond ricotta (no hate though, their tortellini and ravioli are a dream). Not to worry, this recipe saved the day, and I’ll be using it for all of my future ricotta needs. Super easy, super delicious, and I was able to leave out the salt because as a hypertensive vegan weirdo, I cannot eat it. Minimalist Baker has not let me down yet. Love it and thank you!

DELICIOUS! I added a little spinach and it came out this beautiful mint green : – ) it tastes so good I want to eat it by the spoonful / I much prefer it to dairy ricotta.

Made this today to use in some vegan calzones and it was perfect! Another winner, Dana!

This is creamy and wonderful! I used whole almonds — the flavor was terrific, and the darker flecks from the skins were not unappealing to me at all. And, I love how easy and fast this is to make! Thank you for sharing :-))))

We made this tonight and per other comments I used almond flour because I didn’t have sliced almonds. It is delicious!! We used it in a tomato galette recipe we found online. It was so quick and easy!! I can’t wait to try it for other recipes! Thank you!

Wonderful. I used it in vegan spaghetti squash lasagna boats. Delicious.

Just made this to try it out. It is delicious. I simply spread it on bread with a slice of tomato. I will now branch out to main dishes. Thank you.

I made this ricotta today as a pizza topping and it was absolutely perfect! I don’t have a high-power blender so I made this in my food processor and it worked out great. I seriously can’t believe how simple and easy it was. Much better than coughing up the $9 for almond ricotta at the store!!!

This was my first attempt at making a vegan ricotta. There is no reason to make any other version this is perfection! I did use a bit extra lemon juice and zest but other than that stuck to the recipe as is. I used it to make an eggplant lasagna and my husband is not WFPB or even vegan and is generally skeptical of nut based cheese devoured it. Thank you so much for sharing this lovely and easy to make recipe!

Used blanched almond flour and 1 Tbsp of yeast and just eyeballed the salt / garlic/ herbs. As far as water, I used a little less than 3/4 c.

That said, this. Is. Incredible. I don’t know if it’s just been so long since I’ve had real ricotta cheese or what, but I doubt I’d be able to distinguish the two. Kinda excited to fool the folks I know who question vegan alternatives with this one!

Wow! So pleasantly surprised by how great this tastes. Just whipped it up for some dairy free lasagna tonight. The texture is perfect. Thank you for the recipe!

This recipe is excellent, I have used it for vegan lasagna, lemon ricotta toast, and as a base for vegan pimento cheese spread. Thank you!

I used Pillsbury blanched almond flour it worked beautifully and could mix it with just a Tbs.

Made stuffed shells last night. Family loved it. We recently have become vegan , so we’re looking for new recipes. Will definitely make this again. Thanks!

The very first vegan cheese I have made and it is DELICIOUS! I used 240 grams of blanched whole almonds; needed 1 cup of the water. I used a Nutribullet with the milling blade that I had purchased separately. Fantastic.. Thank you :))

My husband is fond of cheese but he prefers this recipe to dairy ricotta! I agree! The flavor, appearance and texture is perfection.

This recipe is easy and delicious; accurate to its description. I used this in a puff pastry tart recipe and my non vegan guests liked it BETTER than the real ricotta version. Excellent substitute that is better than the “real” thing.

I make this often to use on pizza and it’s SO delicious. I always cut the recipe in half but still have leftovers. Tonight I used it to make into a pasta sauce, adding a bit more sauteed garlic + unsweetened almond milk to thin it out. Sauce + spinach + zoodles! Commenting in case anyone else was looking for another way to use it up!

This taste so good! I like it better than regular ricotta. I used it in the Zucchini Lasagna recipe and it even looked like ricotta when I cut into it. Thank you for giving me cheese!

Made it exactly as written for lasagna and it was absolutely unbelievable, better than ricotta. I also used Daiya shredded mozz to make it veggie with roasted eggplant, sun-dried tomatoes and artichoke hearts and and it was seriously the best ever. Even better, not feeling bad after eating seconds. I am honestly so grateful for this recipe and plan to use a lot. Thank you!

I’ve made this twice for my 2 vegan daughters at Thanksgiving and again today at Christmas dinner. It’s amazing! They love it and it’s even tastier than real ricotta to me and I’m just an occasional vegetarian/vegan, not diehard like my daughters. This stuff could convince me that I really can live without cheese! Thank you for this delicious cheese alternative recipe! ?

This was the booooomb digitty <3

I made this to use in lasagna roll-ups. It was fantastic and easy. Even my vegan-skeptical, 93 year-old MIL loved it. This will be a staple in my repertoire. Thanks!

Great recipe I added some fresh garden parsley and a tsp of homemade garden pesto and added a little extra of the listed ingredients plus some homemade vegan walnut parmesan cheese soooo yummy I am making lasagna roll ups tommorrow with the ricotta and spinach and my homemade tomato sauce with added Daiya melty mozzarella shreds

I used almond flour instead of the slivered almonds; I just whisked all the ingredients in a bowl, I didn’t use a blender at all. It turned out fantastic! I did have to add a little more water. So easy!

My husband is lactose intolerant so I have been trying to find a way to make lasagna. I made this and it came out great! My daughter who loves lasagna but hates almonds even gobbled it up!

Amazing!!!! I added fresh basil & used it in baked ziti. No one knew it was vegan!! This is a go too!!

This ricotta was so simple and delicious. I was hesitant with the almonds for it to come out tasting like actual ricotta but oh man, I will always make this for my lasagna fix! Made lasagna rolls with this in particular and they turned out delicious. Will be using the leftover to try the stuffed shells. My boyfriend who is a cheese fiend could not even tell the difference…

I made this with no substitutions. Used the Vitamix but want to try in the food processor as its hard to get every last bit from the blender. I did add the herbs and used on a fungi pizza with arugula and paper thin potato with homemade vegan mozzarella. Delicious. This ricotta is the best I’ve found. Easy easy and much more economical than store bought. Thank you!

Tried to make my own tofu-ricotta experiment yesterday and it went south really fast. Super glad I surrendered to my mishap and found this recipe. ANOTHER GRAND SUCESS! Thank you for your amazing recipes- taste great and I nail it every time!

When I made this recipe I only had balanced almond flour. I am happy to report that this is the best recipe for Vegan ricotta I have ever tried and SOO easy to make. I had to increase the amount of blanched almond flour to 2 1/2 cups because 2 cups with 3/4 cup water made it too watery but I probably could of got around it by starting with 1/2 cup of water. Also I decided to add about 1 tsp of a dried Italian herb blend. It was delicious alone and worked amazing in my gluten free, dairy free lasagna. ?

Oops! Forgot the five stars ✨ I’d give it 6 if I could!??

This vegan ricotta is AMAZING! My daughter is vegan and I made her veggie lasagna with this. She loved it! I haven’t made the switch to vegan because I just can’t live without my cheese. But this just might convince me! My other daughter loved it as well. Thank you for a wonderful recipe!

this was delicious! my wife and i are vegetarians and i’m lactose intolerant so stuffed shells have been pretty inaccessible to me for awhile, but NO MORE! the almond ricotta was super simple to make, and the flavor and texture were exactly as they should be for a stuffed shell. thanks so much!

Wow I am so impressed! I made this to stuff shells for some vegan friends coming over for dinner and it was delicious. My non-vegan friend said if I hadn’t said anything he wouldn’t know the difference and I have to agree!

I mixed cooked, drained spinach and vegan ‘mozzarella’ into this before stuffing my shells.

I’ll definitely be trying this in some lasagna or manicotti next.

This is absolutely delicious!
I stuck to the recipe as written and definitely used the fresh basil ~ I mean, so easy and so good.
I am going to spread it on bruschetta and then top it off with a mix of roasted vegetables!!

I’ve made this recipe more times than I could count. I love it. It’s so simple, so delicious, and best of all, versatile. I like using half lemon juice and half apple cider vinegar, to decrease lemon flavor while maintaining tanginess. Today instead of salt and herbs I used Simply Organic’s Sweet Basil Pesto Seasoning Mix (I’m not affiliated with them; they’re just delicious, and sold at my local vegan grocery store). So in under 5 minutes I have a delicious pesto ricotta. It’s a great way to add variety to my rice, lentils, and kale, without shelling out a bunch of money for vegan cheese at the farmer’s market. Don’t get me wrong; I love supporting local businesses. But when money’s tight, it’s great to have this kind of recipe, so I can treat myself on the cheap.

This is a terrific, easy recipe! I’m eating it now for lunch on garlic toast with tomato and cucumber. Adding fresh oregano took it to the next level. Would be great in any pasta or pizza dish. Delish!!

The best and easiest vegan ricotta recipe. I’ve tried various ones involving tofu and cashews and this is a whole different level. I made 3/4 of the recipe just because Aldi’s slivered almonds come in a 1.5c package.

My go to ricotta recipe!!! I use it in my mushroom and tofurkey stuffed shells recipe and it’s delicious. Even my skeptical bf devoured them!

I usually shy away from any cheese substitutes because I love cheese. However, I made lasagna using this ricotta recipe for someone with dairy allergies and it was amazing. I would even go so far to say that I will be making it again for myself as it is creamy and delicious and so much better for me! Thank you so much for this recipe. Note on the ingredients: I increased to 5 Tbsp of Nutritional Yeast to get the cheesy flavor.

So easy and so good! I’m going to use it with pasta, peas, and shallots per a NYT recipe for pasta with ricotta & peas

Excellent. I used it in my vegetable lasagna recipe. Delicious and the most simple almond ricotta I have seen.

The comments on this recipe prompted me to make this. I agree with everyone, this is really good. I made a calzone with plenty of this “ricotta”. It is SPOT ON. It scratched my cheese itch much better than my normal go-to substitute, tofu.

Caveat: I only had sliced almonds on hand so I ended up soaking them in some vegetable broth for an hour.

Very happy to come across this site. Thank you; this is one of those forever recipes that I’ll be making for life.

Soo simple and yet soo DELICIOUS! I was surprised on how good of a tofu ricotta substitute it was. This really hit the spot for what I was looking for! Threw it on some pizza and it was magic. Thanks for sharing!

I adore this recipe. I make this all the time. It’s absolutely lovely on pizza, in salads (in place of boursin or goat cheese), wherever. Notes: once, I accidentally used toasted almonds instead of raw, and that dramatically shifted the flavor: less cheesy, more nutty and bitter. Also, make sure to use fresh lemon; I once used an older lemon with a fairly hard rind, and it didn’t impart remotely enough flavor.

I made this using almonds! Fantastic! My fiancé is Sicilian and we were craving lasagna, I found this recipe and it was the yummiest thing ever! Just as good as the real thing. I love getting recipes from this site. I often times have to mix things up because my fiancé can’t have gluten. But I’ve loved everything I’ve made from this site!

This is a great recipe. I made it because I’m craving vegan lasagna and I don’t have any storebought components so I’m making it totally from scratch — but I don’t want to spend a lot of time, lol. This whipped up in my really old, low quality blender very effectively in no time! As for modifications, I added a bit more nuti yeast, and I wanted more tang but instead of adding more lemon juice I added apple cider vinegar. It’s really delicious. I’m in danger of eating it out of the tub with a spoon. Fingers crossed that some makes it to the lasagna!

Anyway I’ve pinned this recipe because I’m sure I’ll make it again and again.

I made this to go along with the gluten free vegan pizza crust (which was perfect). The whipped ricotta texture was on point. The flavor was mild which I liked because I really just wanted that fluffy creamy whipped texture and it seriously delivered. I put huge globs on my pizza and was just what I was looking for. My husbands pizza craving has been tamed!! Will make again and again. THANK YOU

I have made several Vegan ricotta cheese recipes. This is a very easy and very tasty one to use in a vegan Lasagna. I made a sweet potato lasagna and veganized it by using this in place of dairy ricotta and a Flax egg instead of a chicken egg, it was wonderful and even tastier a day later. Highly recommend this recipe.

This was really yummy. Has a hint of sweetness to it. I found myself eating it with a spoon! Then I made stuffed shells with red sauce. Will make again. Thanks for the tasty and easy recipe!

I made this for a vegan baked ziti and it was AWESOME!! I used a little bit less lemon juice than the recipe calls for and it was just perfect. I’ve tried so many tofu ricotta recipes that never truly hit the spot and I am happy I found this. Thank you for another delicious recipe! You feed my family at least several times a week with all the recipes of yours we love :-)

I used this recipe for an office lunch I made for a vegan coworker (zucchini lasagna rolls) and it went over really well! I’ll definitely be making this again at home.

I tried this last week in a grain-free dairy-free lasagna: no pasta, no dairy cheese I was skeptical about it but have to say it melted into the lasagna just like dairy ricotta, and it tasted great. It’s recipes like this that make my new diet work. Thanks!

I made this in the food processor with almond meal (flour) and omitted the water. The lemon juice turned it into a soft paste. No draining needed. Delicious!!!

I use this regularly to replay the tofu-based ricotta in my vegan lasagna recipe. Thanks for sharing!

I made this! Delish! However, it required about 1.5-2 cups of water. I added the basil and I did 3 t of nutritional yeast – I’d prob do 2 t next time and I did juice of a whole lemon and a nice amount of basil. It’s definitely a personal taste buds kind of recipe :) so I’d just start with the minimum measurements and adjust to your liking. Also I made it in a vitamix. Thank you so much for this recipe!

What an absolutely fabulous recipe,everyone is saying and it is true! Better than the cashew one I tried before but that could easily be my inexperience! I did add some left over almond milk that needed using up to loosen it a little more. Served it with one of my never-ending (bordering on marrow) courgettes – zucchini for all the Americans here- from the garden char-griddled with sliced green beans, seasoned with chilli, olive oil, balsamic vinegar and salt & pepper. Definitely a keeper recipe. xx

This was so good on pizza! Will be making again and again. Can’t wait to try it in the Joshua McFadden kale and mushroom white lasagna we had been thoroughly enjoying before deciding to go vegan.
Thanks for another wonderful recipe ????

I luv this recipe. I made a pasta bake with whole wheat penne pasta and tofu Bolognese sauce then layered it with this ricotta recipe and it was great, the family loved it. Thanks for giving me so many great recipes for my family!

I am so excited about this recipe! I added a 1 heaping tbs of nutritional yeast ( more would have been fine) and basil. Probably did extra garlic salt. Also, at the end It seemed like it need a touch of something – like it needed a little fat to get me to that true cheese texture/flavor so I added some olive oil. Perfect! I put this over spaghetti marinara and I will use the rest on a pizza tomorrow! Thank you so much for a quick, easy, and ‘cheesy’ recipe!

You did it again! You never cease to amaze me! I’ve always made tofu ricotta. This was even better and easier. I doubled the recipe, ran a little short of almonds, so I used raw cashews for the rest. I couldn’t stop tasting it. It is so delicious! With all the fresh spinach my husband grew, were going to have a great lasagna. Thank you very much!

This is sooo easy to make and absolutely delicious. I use fresh garlic instead of powder, but I don’t think it does any harm.

I put this on my pizza, in sandwiches and use it as a dip. Since making this I’ve stopped buying processed vegan cheese. Folks I’ve fed it to at work are bordering on becoming vegan as a result of tasting your recipe :)

Hi, thanks for posting this easy Ricotta Cheese recipe. I haven’t tried your recipe yet, but I have been using raw cashew nuts (soaked for at least 8 hours or overnight) and it turned out delicious.

I made this yesterday (Easter) for a lasagna and it came out amazingly perfect. Couldn’t find blanched slivered almonds, only slivered– but still came out perfect. I added fresh basil and wow– I was amazed. Served it to a lot of meat eaters, vegetarians, and those of us with dairy allergies, it was loved by all. THANK YOU for this super simple, easiest thing to make EVER, amazing recipe. Another winner from Minimalist Baker!! xoxo

I made this for a Vegan Lasagna, and it was SO yummy! I had some left over, and I sat here dipping wheat crackers in it…it was that good. I was thinking of rolling it into a ball, and running it thru some almond or pecan pieces to make a “cheese ball”. Do you think it would work? Seriously, EVERY.SINGLE.DISH I make from Minimalist Baker is amazing!! Thank you!

I did not expected to be so delicious. I used this Almond ricotta in eggplant lasagna rolls. It was the bomb!!

I made this and it is AMAZING. First, I tried it immediately on a Neapolitan style pizza & it was pretty good, but it obviously held a lot better after refrigerating it. (I also may have used too much nutritional yeast and lemon juice, so I’d really recommend people to taste as they go and don’t just start with the maximum amount like I did, because everyone’s taste differs ) I chilled it overnight while I decided what to do with it… then I decided to make a baked ziti with the rest (which was an obvious staple at all of my Italian family get-togethers when I was younger) and it was IDENTICAL to the real thing. Identical. THANK YOU!

MAde this for our women raring afternoon today! So yummy! Added a bit more money meyer lemon juice (off of our tree), and some fresh chopped parsley. Yum!

This is unreal! I have made this recipe many times for stuffed shells and it has wowed both me and every single person I’ve made it for. This almond ricotta in shells with marinara is in my top 5 go-to vegan meals to impress non-vegans. Thank you!

I was a little nervous because I never made anything like a cheese on my own before – so as backup I bought some Kite Hill ricotta made from “artisan almond milk”. This one was so much better!! I used it in a lasagna which was excellent, after tomatoes the ricotta is one of the most important flavors. The blanched almonds were easy to grind up completely with an immersion blender, something else I was nervous about since I don’t have a real food processor. Next time I’m going to make a bigger batch.

Great consistency. Perfect amount of lemon juice. Made it for some lasagna

Delicious. A bit bland, but so is ricotta :) I did add more water, some extra nutritional yeast and salt. I used it on a pizza and it was amazing. This is truly fantastic and so easy to make.

This was SO GOOD!!! Dolloped it on pizza and am using it for lasagna tonight! Easily one of the better DIY vegan cheese alternatives I’ve ever tried.

I made this with lasagna the other night and it came out amazing! It was my first time making vegan lasagna and this made it so good! Thank you!

sandsadrift.com

so so good and so easy! paired this with a beet salad and it was perfectly creamy, such a nice balance. will likely replace my cashew cheese obsession

We eat whole30 and paleo recipes. I just made this recipe for the second time and instead of just having it on crackers, I used it in a Inspiralized baked recipe called “deconstructed” zucchini manicotti. Baked well and tasted great in place of regular ricotta. Once again, I’m impressed.

I usually don’t leave comments but this recipe is AH-mazing!!!!! I used it in jumbo stuffed shells and covered them with a red pepper lentil bolognese sauce and cashew parmesan. SO GOOD.

Also….all your recipes rock. I’ve yet to try one I didn’t like. Thank you!

I was skeptical but this is really tasty! Thanks!