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Vegan Almond Ricotta Cheese


This vegan almond ricotta cheese recipe tastes creamy, bright, cheesy, and salty. It has no oil, no tofu, no nutritional yeast and no cashews. It’s has only 5 ingredients. The real secret is the white miso, which adds depth and umami flavor. It makes ~1 cup.

This vegan almond ricotta recipe does not work as well in a regular blender or food processor. Almonds are a very hard nut! You’ll need a high speed blender, like a Vitamix or Ninja, to get the job done. Plan accordingly.

There are so many ways to enjoy this ricotta–on Sicilian Eggplant Crostini, with Creamy Polenta and Roasted Vegetables, as a condiment on Savory Mushroom Burgers, in vegan lasagna or inside homemade tortellini or ravioli, or as a main ingredient in Italian White Bean Burgers.

Please enjoy this simple, tasty vegan almond ricotta cheese recipe! And discover more UVK recipes, like Vegan Tofu Ricotta Cheese, Buffalo Flavored Nuts, Rosemary Lentil Walnut Burgers, or Vegan Baked Pasta with Tofu Ricotta and Eggplant.

An easy vegan almond ricotta recipe with 5 ingredients!
Make your favorite vegan tortellini or ravioli!

Vegan Almond Ricotta Cheese

1 cup slivered blanched almonds

2 Tbsp lemon juice

2 tsp white miso

½ cup water (may need an additional tablespoon or two of water)

½-1 tsp salt

1. Add almonds, lemon juice, white miso, ½ cup water and ½ tsp salt to a high speed blender (like a Vitamix or Ninja).

2. Blend until the vegan almond ricotta is smooth. If it needs a little more water, add another Tbsp and blend. Keep adding one Tbsp of water and then blending, until it is the consistency you like.

3. Taste and adjust seasonings (more salt? lemon juice? miso?). Use in your favorite recipes, like vegan lasagna and more!

Make your favorite vegan lasagna. Yum!

5 responses to “Vegan Almond Ricotta Cheese”

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      It works great in vegan lasagna! Adding a picture to the post, so you can check it out 🙂

    • uglyvegankitchen – Ugly Vegan Kitchen is a vegan blog with recipes for plant based comfort food inspired by many cuisines, including American, Slavic, Mediterranean, Mexican and more.
      uglyvegankitchen says:

      Thanks for reaching out! I’ve only made and used the almond ricotta immediately.

      While I haven’t tried it yet, it feels like it would freeze well. It would just need to be fully defrosted in the refrigerator before using in a recipe. If you try this method, let us know how it goes.

      Also, when I have cooked almond ricotta into a dish, I have not noticed that it impacts how long a dish is good. It seems to last as long as any leftover. For us, leftovers tend to last ~2-3 days, because good food has a way of disappearing 🙂 Always use your best judgement.

      Hope this helps!

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