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.
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!