Whipped Almond Ricotta (5 Ingredients!)

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!

Made this and found it to be excellent!
Had it on crackers with olive oil drizzle and chives. Will now be my go to vegan cheese!
Thx for the great recipe!