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 125 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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  1. Barb Del Vigna says

    I want to use this in vegan lasagne at Christmas, but try and make it earlier. I know the cheese can’t be frozen, however, if I cook the lasagne, can I then freeze.

    Also, I want to make a vegan cannoli filling. Can I convert this someway to use it for a cannoli vegan cake

    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Barb, freezing the lasagna sounds like a good idea! We haven’t tried making a vegan cannoli filling, it’s possible this could work but cashews would also be a great options for a creamy filling (without garlic). Let us know how it goes!

  2. Gail Lammers says

    My results were more like an almond cream than ricotta cheese. As it is I would use this to add creaminess to a sauce. The amount of water, even the minimal amount, seems like just too much. The flavor was fine though.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Gail, hmm! 2 cups almonds + 3/4 cup water should definitely make it quite thick. Is it possible you adjusted the number of servings, and therefore used less almonds but still used 3/4 cup water?

  3. Dominika Kuzmin says

    How would I adjust this for brunch crepes? I don’t want it to have to cheesy of a flavor since the crepes will be served with jam and honey. TIA

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Dominika, we would suggest omitting the garlic powder and herbs. You could also reduce the nutritional yeast slightly if you ‘d like. Hope this helps!

  4. Michele says

    Can you freeze this in a lasagna or does it get mushy. Want to make ahead and take away with us but have never used anything but regular ricotta.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kira, we buy pre-blanched almonds, but you should be able to blanch raw almonds in boiling water. We’d suggest checking out a recipe online for blanching almonds if going that route. Hope the helps!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Megan, we haven’t tried it with almond flour, but other readers have reported it works. If you want to read more about what they did, we’d recommend scanning the comments. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “almond flour”) in the post and comments. Hope that helps!

  5. Lucia says

    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 !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo, yum! Thanks so much for the great review and for sharing your modifications, Lucia!

  6. Annie says

    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!

  7. Matthew Turpin says

    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.

  8. Stephanie says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! Thanks so much for the wonderful review, Stephanie. So glad you enjoy this recipe! (let us know if you discover a solution to the under-blade sticking, we know the struggle too!)

  9. Paul B says

    I’ve made something similar with soaked cashews with excellent results.
    We only have whole almonds, have you tried that? I assume the results will be speckled because of the skins, added fiber i guess!

  10. Joyce says

    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!!

  11. Nela says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! So happy to hear you find this recipe enjoyable and useful, Nela! Thank you for the lovely review!

  12. Elizabeth says

    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.

    • Margaret says

      May I ask if you used the same amount of almond flour as blanched almonds in the recipe? I have a large bag of almond flour and would love to use that instead. Just not quite sure if it would be a 1 to 1 ratio.

  13. Shannon says

    I can’t eat garlic or garlic powder. Is there something I could use in place if it. I can consume garlic infused garlic olive oil, but assuming that would alter consistency.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Shannon! The amount of garlic powder is so little in this recipe, you can just omit it and it will still be perfect! Hope this helps!

      • Maria says

        Hello there,

        A very well know ingredients used in Indian cooking is a product called Asafoetida.. I have used this for my cousin who is highly allergic to garlic.. It is best used in cooking and not as a fresh garnish. Also, you could try shallots.

  14. Issa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Wow, that salad sounds INCREDIBLE! We’re so glad this ricotta fit right in. Thank you for sharing, Issa! xo

  15. Mary says

    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

  16. Karen Bartleson says

    Thanks for the super fast reply! We’ll just keep devouring it as soon as I make it. :)

  17. Jennifer says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jennifer. 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

  18. Paul Sirotta says

    I made this ricotta in a blender from almond flour (2 cups), instead of raw almonds. I didn’t add nutritional yeast, but otherwise it’s the same recipe. It turned out delicious, and is a little more convenient, at least for me. I plan to use it is a vegan eggplant lasagna recipe, along with mozzarella shreds.

    Does almond ricotta make a good cheese sauce when heated? Any tips?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Awesome! Thank you for sharing, Paul! Cashews work better for a cheese sauce because they get more smooth. See this recipe for reference.

  19. Saralea Leschen says

    I made this recipe and wonder if I can use this “cheese” to make a cheesecake. If so, do you have a recipe for that?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, we’re not sure – we fear the almonds won’t get creamy enough. But we do have several dairy-free cheesecake recipes, such as this and this!

      • Beeluvit says

        This was my first time making any vegan cheese and this recipe was so very easy and tasted amazing in my eggplant GF lasagna!!!
        I was really surprised at the consistency of this ricotta cheese, and found that it actually held up better than any dairy ricotta. I would use even less almond ricotta next time because it was so dense and filling. (I used blanched slivered almonds)
        Thank you thank you for this recipe and I can’t wait to try more @minimalistbaker recipes!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Amazing! We’re so glad you enjoyed it. Thank you for sharing your experience! xo

  20. Auletta says

    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.

  21. VICKY says

    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!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I don’t think that would work, Cheryl. The skins of the almonds need to be removed first, which is why blanched slivered almonds do best here!

  22. Marin says

    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.

  23. Abigail @OhMyVegan says

    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!

  24. BETH A says

    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…

  25. Sarah T says

    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!

  26. Brigitte says

    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 .❤️

  27. Lexie Higgins says

    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 🙌🏻🙌🏻🙌🏻

  28. Emory says

    I had a hard time getting the creamy texture in our Vitamix…due to the size of the container and small amount of mixture we needed. Adding some unsweetened almond milk and almond coffee creamer did the trick.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Emory! Yes, depending on the size of the blender you have, you may need a bit more quantity to get it to blend. Thanks for sharing! Glad it worked out.

  29. The Sprouted Plate says

    Great flavor! However, I use a Vitamix and it came out like a bechamel instead of a fluffy stiff textured almond product. I used a little less then 3/4 cup of water and blended for 1-2 minutes without needing to scrape down. Is it 2 cups by volume? (Mine came out to about 10 ounces with rounded filled 1 cup measuring cups) or is it 2 cups by weight? (16oz) Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi, we’d suggest blending for less time or using a food processor for a less smooth texture. It’s 2 cups by volume. Hope that helps!

  30. Shannon Kristine Plechas says

    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!)

  31. Jemima says

    Your directions were very confusing for me regarding the water amount. I ended up putting 1 3/4 cups of water at different intervals as directed, and the ricotta was too watery by the end of it.

  32. Bill says

    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.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Minni, we haven’t tried it that way, but a couple other readers have tried almond meal or almond flour. We’d recommend scanning the comments to see the results! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  33. Susan says

    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!

  34. Kat says

    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 🤮

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Kat, so sorry to hear that was your experience! Other readers have really enjoyed this one, so we wonder if something went wrong. Did you make any modifications to the ingredients? The nutritional yeast and lemon should give it a cheesy taste. Or is it possible your almonds weren’t fresh?

  35. Yvonne says

    Wondering, I have a vita-mix could I use almond flour instead ?
    Wouldn’t it do the same ,since I want it creamy

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Yvonne, we’ve never tried it that way, but a couple other readers have tried almond meal or almond flour. We’d recommend scanning the comments to see the results! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  36. Candy says

    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.

  37. Ally says

    Hi! How can I use this recipe for a Italian ricotta cake? I noticed it has garlic and nutritional yest and I don’t think it will make a good conviction for a sweet treat! Thanks in advance!

  38. Julia says

    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!

  39. michelle van Rensburg says

    Hi Dana
    Thank you for all your recipes.
    I have a Vitamix which I love but just wandering what Blender Brand you use (in this Cashew Ricotta recipe)? Looks like it would be easier to clean.
    Thank you

  40. Karla McCulloch says

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

      • Zingara says

        It is what it is, which isn’t ricotta cheese. And you can’t really expect it to be. For what it is, it’s okay. This is the second “ricotta” recipe I’ve tried (both extremely similar; the other differed in that it used 1 C cashews and 1 C blanched almonds, and no garlic). I have omitted the garlic and added some maple syrup instead when using on my vegan french toast, which definitely makes it a fun topping…slightly sweet, a bit crunchy, and makes 1 piece of bread more filling for the nuts! (Less bread: WIN!) Will I make it again? It gives me a good starting point so that I can begin playing with my own substitutions and combination of ingredients!

  41. Annette says

    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!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We’re so glad you enjoyed this recipe, Annette! Thanks so much for the lovely review! xo

  42. Mariah says

    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 :)

  43. Barbara says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Ooh yay! We have a stuffed shell recipe here! It’s a goody, too :D Also, next time would you mind adding a rating to your review? It’s super helpful to us and other readers! xoxo!

  44. lianne says

    Hi! I’m so interested in making this recipe, but wanted to ask. Is this a very savory ricotta? I’m looking for something dairyfree that I can add to a sweet breakfast toast, with fruits like peaches and figs. Or I can add to a mushroom toast! What do you suggest?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lianne, It is savory, but we think it would pair well with mushroom toast! We haven’t tried a sweet version, but maybe omit the garlic powder and herbs, reduce the nutritional yeast, and sweeten with maple syrup, to taste? Let us know if you do some experimenting!

  45. Quizeen says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes and found this one helpful, Quizeen! Thanks so much for sharing!

  46. Hélène Garceau says

    Did you know that Nutritional Yeast has milk proteins substances in it ! I was sick with this ! Nausea etc.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hélène, I’ve never heard that. I don’t believe it’s true. Mind sharing your source?

  47. Charlotte Moriarty says

    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.

      • Karen Bartleson says

        Can the ricotta be frozen? I’d like to make several batches for my daughter who has a new baby and not much time to cook.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Karen! Unfortunately in our experience freezing the almond ricotta changed the texture, but it’s possible you could have success if it wasn’t frozen for too long. Hope this helps!

  48. Adrienne says

    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 :-))))

  49. Michelle Duncan says

    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!

  50. Becky says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Becky. We are so glad you enjoy 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

  51. Valentina | The Baking Fairy says

    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!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Valentina! Thanks so much for the lovely review!

  52. Elisa says

    Hi there!

    This recipe looks so amazing and simple, I am going to use it to stuff cannelloni’s! I accidentally bought sliced almonds though, I’m wondering if this will make a big difference?


    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Elisa, that should work! We prefer slivered almonds with the peels removed for visual appeal.

  53. ilana herzberg says

    Hi! I just made it and loved how easy and customizable it is. I can see adding herbs in the future, making it spicy, etc.
    I want to make it less liquid [I had to add the full cup of water to get the blender going] so I just want to confirm. The cheesecloth-strainer-bowl apparatus goes inside the refrigerator or can I live it in room temperature?

  54. claire says

    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!

  55. Elizabeth says

    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!

    • Nicole says

      Clever recipe, but I did not enjoy it at all. To be honest it’s a personal problem :) I absolutely hate almond butter. I couldn’t taste “ricotta” at all. It was just a mouth full of almond butter! Anyway, I tried turning the “ricotta” into crackers, but that didn’t turn out too well (I rolled the dough out a bit too thick and they didn’t get crispy; still soft and very much like almond butter in the middle. BLAH!) I left the “crackers” in the freeze so I can salvage them for something else. Any creative suggestions? I’ll give you 5 stars though for excellent instructions and a clever recipe.

      • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

        That’s so kind, Nicole. I’m unsure what to suggest, other then blending it into another dip of sorts – perhaps with herbs and more nutritional yeast?

    • Amanda W says

      I added the optional dashes of oregano, basil, and garlic powder to give flavor (It’s pretty bland without). The texture is just like ricotta! I mixed it with vegan Shredded mozzarella and parmesan cheeses and made yummy stuffed shells! The bag of blanched almonds I had on hand was only 1 1/2 cups, so I threw in some raw cashews to make up the rest. You’d never know it’s vegan!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Christie, we’ve never tried it that way, but a couple other readers have tried almond meal or almond flour. We’d recommend scanning the comments to see the results! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  56. Katherine says

    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!

  57. Corri says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think so! It will impact the color and maybe the texture slightly though. Let us know if you try it!

  58. Patty says

    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!

  59. Jen says

    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 :))

  60. Deepika says

    I love your recipes! I just made some of your Whole Wheat Seeded bread and god lord! We aren’t buying bread anymore. I’m planning to make this recipe sometime this week. Do you have a substitute for nutritional yeast? Where I live, it’s very rare.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad to hear it, Deepika. We are so glad you enjoy our recipes! Feel free to omit the nutritional yeast.

  61. Anne says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy, unfortunately, that won’t work because it would be too liquidy. A couple other readers have used almond flour though. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “almond flour” to see what they did and how it went. Hope that helps!

  62. Dawn Summer says

    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.

  63. Nancy says

    I’d like to make this ricotta to use in a Limoncello Ricotta cake recipe. One…do you think it would work for cake and two…I assume I should leave out the garlic? The cake recipe also calls for 3 eggs so I’m trying to decide if I want to use FYH eggs or do flax eggs! Decisions, decisions! Thanks in advance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Definitely leave out the garlic. I’m not sure how it would work, but maybe? I might also suggest this recipe instead, but modify the flavors. The macadamia nuts get softer than the almonds. As for the eggs, not sure! You could try a combo of aquafaba, applesauce, and flax? When in doubt, mix.

  64. Allie M says

    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!

  65. Karen Johnson says

    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!

  66. Brooke says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Danielle, we haven’t tried that, but a few readers have. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for “almond flour” to see what they did and how it went. Hope that helps!

  67. Donna says

    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! ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, We don’t think this would freeze well, but if you give it a try, we would love to hear how it goes!

  68. Katherine says

    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!

  69. Nicole says

    Would this work as a base if I were trying to make cannolis? Those usually use ricotta but I question whether it would be necessary to add the yeast/garlic powder.

      • SarahQ says

        I made cannoli dip with this as a basis and it was fantastic! I used unsweetened vanilla almond milk instead of water, same amount of almonds, lemon juice & salt. Maple syrup & vanilla extract to taste. Mixed in plant based cream cheese alternative. Mini chips & crushed pistachios to garnish.

  70. Lorie says

    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

      • Lorie Iannitelli says

        The ricotta worked out perfect for the lasagna roll ups my daughter said it was delish . I learned not to put to much filling or it spill s out the sides as you roll but I pressed it back in haha messy but yummy plus thry get covered in sauce so no matter.

  71. Carla says

    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!

  72. Allie Smith says

    This is f*ck*ng amazing. I LOVE ricotta and was mournfully looking at the fresh options are the store while picking up the ingredients for this. I am in disbelief at how freaking good it is. THANK you so much for sharing. I never leave recipe reviews buthad to for this one.

    Anyone on the fence? Try it. It’s really that good.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Allie. 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

  73. Stephanie says

    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!

  74. Emily says

    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…

  75. Donna Berglin says

    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!

  76. Jesse says

    I’m cooking for someone with a double-wammy allergy, lactose and garlic.

    I know that there’s no real substitute for garlic, but is there anything else that might come close?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We think you could omit in this recipe and it would still be good! Especially if using in an Italian dish (such as lasagna). Let us know how it goes!

    • Lorie Iannitelli says

      You could add half a small shallot since they are mild tasting and thè mixture will bè blended anyways. The ricotta is amazing

    • Kat says

      I’m very familiar with garlic allergy. I always use a little onion powder or chives to replace garlic in recipes. :)I

      Hope to try this, and the parmesan soon!