Whipped Almond Ricotta (5 Ingredients!)

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Bowl of delicious WHIPPED Vegan Ricotta Cheese on a cutting board with lemon and almonds

I never thought vegan ricotta cheese could taste so good – until now. Friends, let’s make 5-ingredient vegan cheese!

Nutritional yeast, lemon, salt, almonds, and garlic powder for making Vegan Ricotta Cheese

Origins of Ricotta

Ricotta is a soft, mild “cheese” popular in Italian cuisine and used in dishes such as ravioli, lasagna, tortellini, and crepes. It’s believed to have roots dating back to ancient history (source).

But did you know that ricotta is not technically cheese (source)?! We were surprised too! It’s actually made from whey, which is a by-product of cheese making.

Either way, we love its taste and versatility, but wanted to make a dairy-free version for those who can’t or choose not to consume dairy products!

How to Make Vegan Ricotta

The base for this seriously easy 1-blender, 10-minute ricotta is blanched slivered almonds. Because they’ve already been soaked and the skins removed, the almonds don’t need to be soaked before blending! Time = saved. In fact, I tried soaking them and didn’t like the end product nearly as much.

Because ricotta doesn’t typically have an intense cheesy flavor, the only additions it needs are nutritional yeast for a little cheesiness, lemon juice for tang, salt for saltiness, and a dash of garlic powder for depth of flavor.

Blender filled with ingredients for making simple WHIPPED Vegan Ricotta Cheese
Freshly WHIPPED Vegan Ricotta Cheese in the blender

Once blended, the “ricotta” is ready to go! Or you can set it in a cheesecloth and set it in the refrigerator to chill and harden a bit more. But if you’re in a hurry, the finished product is ready like that (in just 10 minutes)!

Wooden cutting board with a bowl of our homemade Vegan Ricotta Cheese recipe

I hope you all LOVE this almond ricotta! It’s:

Easy to make
& SO delicious

Add this ricotta to things like my Zucchini Lasagna, My Favorite Vegan Pizza, or Stuffed Shells! It would also make a delicious addition to things like my Lentil Bolognese Sauce to make the sauce creamier and cheesier. YUM.

For more vegan “cheese,” check out our Easy Garlic & Herb Vegan Cheese, Spicy Pimento Cheese Ball, 5-Minute Macadamia Nut Cheese, Easy Vegan Mozzarella Cheese,” and 30-Minute Cashew Alfredo!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Close up shot of a bowl of Vegan Ricotta Cheese garnished with fresh basil leaves

Whipped Almond Ricotta (5 Ingredients!)

5-ingredient, 10-minute almond ricotta! Blanched almonds blended with nutritional yeast, salt, and lemon. The perfect plant-based alternative to ricotta!
Author Minimalist Baker
Bowl of whipped almond ricotta on a cutting board with slivered almonds and a lemon half
4.93 from 122 votes
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 (~1/4-cup servings)
Course Sauce
Cuisine Gluten-Free, Italian-Inspired, Vegan
Freezer Friendly No
Does it keep? 5-7 Days


  • 2 cups slivered blanched almonds*
  • 2-3 tsp nutritional yeast (plus more to taste)
  • 2 Tbsp lemon juice
  • 1/2 – 3/4 tsp sea salt
  • 1 dash garlic powder
  • 3/4 – 1 cup water
  • 2-3 Tbsp fresh basil, oregano, or parsley (optional)


  • Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
  • Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, or parsley (optional).
  • At this point, the “cheese” is ready to enjoy, especially in dishes like Lasagna, Pizza, or Stuffed Shells. However, it can also be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl up to 3 days. This will allow the “cheese” to firm up a bit. However, this is optional. You can also transfer straight from blender to a storage container and refrigerate.
  • Store leftovers covered in the refrigerator up to 5-7 days.


*I haven’t tested this recipe with any other nuts besides Macadamia (recipe here!), and can’t recommend others at this time.
*Nutrition information is a rough estimate.
*Recipe adapted from Hot For Food.
*Recipe makes ~2 cups ricotta.

Nutrition (1 of 8 servings)

Serving: 1 quarter-cup servings Calories: 162 Carbohydrates: 6.5 g Protein: 6.3 g Fat: 13.6 g Saturated Fat: 1.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 178 mg Fiber: 3.7 g Sugar: 1.2 g

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My Rating:

  1. Kristyna says

    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!

  2. Laura says

    This is at least as good as dairy ricotta! I made it the first time exactly as recipe called for. The second time I soaked the almonds for approx 7 hours and drained them before I mixed it up. Used the low end of liquid. It came out smooth and creamy. Can leftover be frozen?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you enjoyed it! We don’t think this would freeze well, but if you give it a try, we would love to hear how it goes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  3. Katie says

    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. ?

      • Lindsay Lewis says

        I tasted this straight from the blender. Does it taste like ricotta? No. But it tastes soooo good I could just keep eating it with a spoon lol! I made lasagna with it, and inside the lasagna it DOES pass for ricotta cheese!!! I was shocked! Thank you so much for this recipe! I am going to be making lasagna a lot more often now and always using this ricotta! It is perfect!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoy it, Lindsay! Thank you for the lovely review! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  4. Donna says

    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!

  5. teresa says

    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!

  6. Naveen says

    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.

  7. Danika Wilsher says

    Can you give any recommendations on a substitute for nutritional yeast? (I don’t have it because of the MSG neurotoxin in it that no one knows or talks about). Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danika, we can’t think of a good sub for nutritional yeast – it’s important for that “cheesy” flavor. But you can try omitting it and see how it goes- we think it will still be tasty!

  8. Cyd says

    Dana, hoping you can help me rectify my error. After I added water to the slivered almonds (they did not say blanched), I soaked them overnight in the refrigerator and then realized I did not follow your directions to add Boiling Water! Should I drain and add boiling water now or have I ruined the whole soaking process.
    Thank you in advance for any help!!

  9. Jani Hobbs says

    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!!

  10. Tina M says

    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.

  11. Dana says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Dana. Your modifications sound lovely and we are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  12. Ally says

    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.

  13. Nathaly says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Nathaly. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nonna, we haven’t tried that and aren’t sure if it would work. If you give it a try, we would love to hear how it goes. We would suggest leaving out the savory flavors (nutritional yeast, garlic powder, herbs). Or you may enjoy our Baked Cheesecake recipe. Hope that helps!

  14. Corie says

    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.

  15. Nora says

    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

  16. Renee says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So glad to hear it, Renee! Thanks for sharing! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  17. Some guy says

    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.

  18. Sal says

    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!

  19. Jen says

    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.

  20. Ali says

    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!

  21. Tina says

    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.

  22. lucy says

    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

    • Marisol says

      I am going to make pizza today with a black garlic and smoked date sauce and this ricotta. I’ ll top it with red onions and calibrian chilis, which come from Italy. Your husband may love this combination.

  23. Erica says

    I made this last night and used it in a vegan lasagna. I have never made vegan ricotta before, so I was skeptical about how edible it would be. I was pleasantly surprised at how delicious this was. Thank you so much for sharing this recipe. I added lemon zest to the finished ricotta, and I did add the Italian seasoning as suggested. I was unclear about whether or not the almonds needed to be soaked or not, so I did not soak them. How long should they be soaked?

    • Christine says

      hey! Did you ever try this? Just made some and am wondering the same thing

      Also I loved this in a veggie lasagna! I am not vegan but try to not have lots of dairy and ricotta cheese has always grossed me out so this seemed like the perfect solution. Tasted just like regular ole lasagna to me and my boyfriend couldn’t detect it at all.

  24. Hayley says

    I want to use this recipe to make a ricotta filling for a vegan tart. I’m unsure whether I should bake the tart with the ricotta filling or not. Would you say this ricotta holds up well to baking/should be cooked or is it better just out of the blender?

  25. Suee33 says

    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.

  26. Allison says

    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!

  27. Rachel says

    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 :-)

  28. Marygail says

    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.

  29. Rhea says

    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!

  30. Jen says

    Hi! I’m assuming yes, but once this is made can I cook it? Planning to make a “white” pizza and just wanted to be sure I should put it in the oven. Thanks!

  31. Ida says

    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!!!

  32. Anisha Blodgett says

    Hi – I use a high powered vitamix but can’t get rid of the fine pieces – they’re tiny like sand but you can still tell the ricotta is not completely smooth like normal ricotta. How do you get around that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry Sue, that will not work the same! We recommend using slivered blanched almonds for best results :)

  33. Pamela says

    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!

  34. Tiffany Brooks says

    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

  35. LT says

    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 ????

  36. Jamie says

    I assume I could just use blanched almond flour and maybe save some time blending… do you think that would work?

  37. Kathy Snyder says

    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!

  38. Harriet says

    I bought “dry roasted” almond slices by mistake, any chance these would still work? I also have raw Brazil nuts, could those work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Harriet! Unfortunately for this recipe to work, you’ll need slivered blanched almonds. We haven’t tested this recipe with any other nuts besides Macadamia, and can’t recommend others at this time.

  39. Kelli says

    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!

  40. Susie says

    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!

  41. Art says

    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 :)

  42. Marie says

    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.

  43. Tammy says

    I don’t have blanched slivered almonds on hand, can blanch raw almonds and use that instead or do they need to be dry and slivered first? Thanks so much! I’m new to vegan, it’s more for health reasons so I’m finding my way and loving all the great recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! While we haven’t tried, we can’t say for sure! If you give it a try though, report back!

  44. Victoria says

    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

  45. Kristin says

    l just made this and it is DELICIOUS!!! Didn’t have any nutritional yeast although next time I’ll try to have some on hand. Also l used sliced almonds with the peel and it doesn’t seem to detract from the flavor and the texture is just like dairy ricotta and honestly might even taste better! lm super excited and thankful for this recipe! The texture is marvelous! Made lasagna for Easter tomorrow I’m guessing guests will like the non-dairy version as much as the one with “real” ricotta.

  46. Erin says

    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!

  47. Jul says

    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!

  48. DonnaJ says

    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!

  49. Rachel says

    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!

  50. Brad Kekst says

    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.

  51. RunningPath says

    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.

    • RunningPath says

      I have to add a second comment in a row. As I said above, this was fantastic on pizza. Last night I used it in stuffed shells, and served roasted brussels sprouts on the side. It was so fantastic. Truly one of the best meals I’ve ever made. This almond ricotta is far, far better than any tofu ricotta I’ve ever made. It is so simple, and so delicious. (Unfortunately it’s also quite a bit more expensive than tofu, so that’s a consideration.) I will absolutely continue making this as often as possible, and everybody who reads this should immediately go make some, too.

  52. Nicole says

    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.

  53. Jenn says

    Hi Dana,
    Have you tried cooking this on top of homemade pizza at high heat? Making sourdough pizza from my starter and am wondering if I should add it on the last few minutes of bake time? Thank you!

  54. Jess says

    Wondering what this would be like usuing almonds with the skin? Does it really change the end result (taste and texture) that much?

  55. Ginger by Choice I food & lifestyle blog says

    I’m really into vegan cheese right now. Made my first lasagna with cashew cheese a couple of weeks ago and my husband and I really enjoyed it. So good! Next time I will try the lasagna with your almond ricotta.

    Thanks for sharing.

  56. Hannah says

    Hey Dana!!
    Just wondering if I could try this with almond meal instead of the slivered almonds? Just thought it might have a smoother texture xx

  57. Nicole says

    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!


  58. morgan says

    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

  59. Ann Opinion says

    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.

  60. Sarah Wells says

    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!

  61. Cassie Autumn Tran says

    Okay, I will admit that I’ve NEVER liked ricotta. But, I have been intrigued by vegan recipes all about ricotta, ranging from tofu to cashews to even pine nuts! This ricotta looks amazing, of course. You’re the queen of easy creativity! <3

  62. Erin says

    If I transfer The ricotta into a cheese cLoth and over a strainer/bowl do I put immediately in the fridge to firm up or do I leave it out? Love this recipe FYI except I don’t use nutritional yeast to make it more of a plain ricotta. Thanks for recipes!

  63. Tara says

    Divine! 5 stars for sure. We’re big fans of the macadamia version and this almond version does not disappoint. My son’s has several food intolerances and especially loved this ricotta mixed with his favorite marinara and pasta. He said it was “awesome” to eat something so creamy again. Thank for making these wonderful recipes.

  64. Maria says

    There is a roasted butternut squash dip that was made with whipped ricotta I have been dying to make dairy-free! Do you think this would hold up to something like that? :) Fingers crossed for a “yes!”

  65. Sherry says

    Just checking, does this Whipped Almond Ricotta freeze well? I like to make more than one lasagna and freeze one. This way I can just reheat when I am pressed for time.

    • Kristin says

      Did you ever figure out f you can freeze it? Just popped a lasagna with this ricotta into the freezer so we’ll see!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nechama! Hmm, I can’t think of a good sub for nutritional yeast – it’s essential for that “cheesy” flavor. But you can try omitting it and see how it goes!

  66. Pat says

    I can’t wait to try this recipe. I have one question though. Italian fresh ricotta is actually a bit sweet and we use it in many sweet recipes as well as savory. Every recipe for vegan ricotta I’ve found relies heavily on savory (nutritional yeast, garlic etc) ingredients. I know I can just leave these out but I’m wondering if you’ve ever made a sweet version.

    • CLC0930 says

      Commenters earlier in the thread have already suggested a sweeter version recipe and Dana replied she will add it to her list to experiment. For the meantime, she did make a suggestion in the comments above to omit the nutritional yeast and savory spices and replace it with a bit of maple syrup to make a sweet version.

  67. Teresa says

    Would you recommend this ricotta or the tofu version of ricotta you have also posted? Was going to do the tofu one from the spaghetti squash lasagna bake and just saw that you uploaded a new version with nuts instead. So which ones better? (: thanks for being amazing

  68. Constance says

    Hi, Dana. I’mean truly grateful to have found your blog. I have pre-diabetes and must keep my sugar levels down by avoiding milk, fruits, grains, and starchy and root vegetables. Not much left for me to eat but veggies plus meats, poultry, fish, and eggs. So I can’t really go vegan–although I need to cook for my vegan daughters, ha. This is a recipe we can both enjoy (I get tired of having to cook for myself separately, but my sugar levels have gone way down, so I reluctantly want to stick with the plan recommended by my doctor). I will eagerly look forward to more of your recipes. Please consider me a fan. Xoxo

    • Shelly says

      I can’t help myself from commenting about your post- do yourself a very big favour and check out Dr Neal Barnard for info on diabetes. He has heaps of lectures on you-tube and he is part of the Physicians Committee for Responsible Medicine. His website is also worth a look.

      • Constance says

        Thanks, Shelly. I will definitely have a look. Most appreciated. And for anyone else interested, please check out Dr. Richard Bernstein as well. http://www.diabetes-book.com/no-no-foods/ Hundreds of reviews of his books on Amazon testify that his plan works to maintain normal blood sugar levels. But it’s a quite restrictive plan, needing commitment.

        • e says

          Dr. Barnard and also Dr. Furhman have nutritional advice that reverses diabetes, not just control the numbers while on medications. Barnard’s is vegan and Furhman’s is 95% vegan or completely vegan if you prefer. The answer is not cutting out fruit. It is cutting out overconsumption of animals and animal products as well as processed foods.

    • Pamela says

      I’m glad Shelly posted that! I was going to recommend the same thing – also watch “What the Health” on Netflix for some incredible information and a specific story about a man with terrible diabetes who went plant based and the transformation is stunning. Also talks about how the ADA, AHA and the ACS are all sponsored by Big Meat, Big Pharma and the Government. You’ll be shocked and hopefully given some hope. Most MDs actually have no training or classes in med school re: nutrition and the truth is, being sick is a business. One in 3 Americans will be diabetic in the next 20 years. Anyway, it’s a great documentary. And as someone who watched her mother die at age 55 from diabetic complications (dialysis, loss of leg, encroaching blindness etc etc etc and 100 polls/day – INSANE) it enrages me. Best of luck to you.

    • Sonia says

      I was diagnosed with the same problem and I took chromium picolinate and my sugar was fine. You never know

  69. Ann Opinion says

    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!

  70. Maggie Kearley says

    I just wanted to say thank you. I am a 70 something vegan since February. So I am having to learn food prep, etc. all over again. Thanks for all the help.

  71. Maggie-beth Rees says

    You know, not all of us can afford a “high speed blender”. Can this recipe be made with a plain old Oster, without blowing out the motor?

      • Maggie-beth Rees says

        Seriously, no tone intended – love this site! Just blown away by prices of high speed blenders, cannot afford now, and cannot risk blowing out the motor of the one I do have. As a life-long vegetarian attempting to go completely vegan, my love of cheese is a major stumbling block. I’m anxious for ANY “cheese-like” recipes that will fill the void. I love the idea of so few ingredients, too. I just apparently don’t have the right equipment for a lot of them. The cashew spreads I’ve read about need the high-powered motors, too. *sigh*

        • RunningSkirt says

          Amazon sells a certified refurbished Blendtec for under $200. I have one and love it! Since adapting a plant based diet, I’ve saved a ton on my grocery bill (milk, eggs and cheese are expensive!!), so you might be able to get one quicker than you think if you redirect your cheese budget to a blender savings account. :)

        • Mel says

          Any Aldi in your area? They sell a high speed blender “Ambiano Professional Blender” for $69.99, and I swear it is as good as Vitamix. Comes with a 5 year warranty. I’ve had mine for 2 years–use it every day– and it was an incredible investment.

    • gloria says

      Check out the BlendTec website. They offer reconditioned blenders for a fabulous discount, and they have the same guarantee as a new one. You will burn out the motor on any “regular” blender. Believe me, getting a high-speed blender is well worth the money, and it will change your life for the better!

      • Maggie-beth Rees says

        Thanks for the tip. I have been saving money – was looking at a Vitamix refurbished on amazon, but will now check the Blend-Tec site as well. Was just hoping to be able to make some of these wonderful-sounding recipes in the interim. Ah, well. Something to look forward to!

        • Stacie says

          I switched from a Vitamix to a ninja. I got mine from jcpenneys for 50 on sell. I use it everyday. It’s not the giant one, but big enough and easy to clean. Black Friday may have some.

        • Vivienne says

          Check out a Nutri Bullet. It’s not so expensive and it’s amazing! I use it to to make smoothies, nut butters, desserts and so much more.

        • Donna says

          Hey there – I think your regular blender would work just fine. As long as the almonds are not whole; blanched and slivered are a little softer. Just watch to be sure the chopper isn’t spinning around not chopping anything! If 6ou are feeling uneasy about it, give them a little chop on a cutting board before blending. Eating Vegan dies require a bit if prep anyway, and it it SO worth it in the end! I want to try this recipe and make ricotta/butternut squash filled ravioli. Yummmm! I LOVE this site!!

        • Marni says

          I have a ninja blender and it works just fine … I’ve made almond milk, almond ricotta and almond butter in it… just soak the nuts first if you are worried about it… good luck with your blender hunt !!!

      • Brooke says

        Gloria do you use a Blendtec twister jar to make nut cheese? We recently got a Blendtec and I’m trying to get the hang of it. So far, the soup setting seems the best for that purpose, but it takes a lot of time.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I would consider an Oster high speed! Just really, any high quality blender should do. Good luck!

    • Danielle says

      I use my food processer and/or nutribullet to make vegan cheeses. They work really well. The food processor works better for nuts than my blender does. I make nut cheeses every week for the past 3-4 yrs. I’m trying the almond tonight for veggie lasagne and will be using my food processor that cost me about $17 with tax, and it’s a good one. Good blenders are a few hundred where I am and not as good imo. My food proc makes everythg super smooth and creamy if I let it run for a bit, sometimes my blender will still even have chunks.

  72. Hope Burmeister says

    Hi, I’d love to make it but I don’t have nutrional yeast and I find it’s quite expensive to buy. Is there a substitute I could use?

  73. Alexis says

    Have you found a difference between using a blender and a food processor? My blender is just a normal kitchen aid blender (vs vitamix etc) so I don’t think I would describe it as high speed. But I want to make this for pizza tonight and have a food processor!

    • Mo says

      I just made it in the food processor but added more water (maybe half a cup) and it worked beautifully. Very fluffy like the almond ricotta I have had on pizza at True Food. As an Italian American who is very picky about ricotta, I am so excited for the recipe. Thank you Dana!

  74. Mindy Bennett says

    So timely, I was going to make a vegan eggplant Parmesan next week! I just bought raw slivered almonds at Trader Joe’s, is that the same as the blanched almonds in the recipe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      As long as they don’t have the skin on the outside. It should work either way, but blanched slivered are best!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Joan! I don’t yet, but I’ll add that to my list! In the meantime, I’d just suggest omitting the nutritional yeast and garlic powder, decreasing the salt, and adding a little maple syrup. Good luck!

      • Michele says

        Hello, I have a question please about the pizza. You mention to use tomato sauce or something like that. My question is, can i replace the tomatoes with something else, if so what. Im so allergic to Tomatoes. It causes flair ups with my body.
        I would love to try your gluten free pizza crust and can’t wait to try the vegan cheese/ ricotta.
        Just a couple days ago I tried your No Bake Cheesecake, which was a Huge Hit.
        Looking forward for your reply
        Thank you very much