What is a vegan substitute for ricotta cheese? Almond ricotta! It tastes creamy, bright, cheesy, and salty. This recipe for vegan almond ricotta cheese makes ~1 cup. It has no oil, no tofu, no nutritional yeast and no cashews. It’s a very basic nut ricotta recipe with only 5 ingredients. The real secret is the white miso, which adds depth and umami flavor.
This nut 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 nut 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 recipe!
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)
1 tsp salt
1. Add almonds, lemon juice, white miso, ½ cup water and salt to a high speed blender (like a Vitamix or Ninja).
2. Blend until the 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 the nut ricotta and adjust seasonings (more lemon juice? more miso? more salt?). Use in your favorite vegan recipes, like vegan lasagna and more. Yum!