What is a vegan substitute for ricotta cheese? Vegan almond ricotta! It tastes creamy, bright, cheesy, and salty. It’s everything people love about ricotta cheese with none of the dairy!
This recipe for vegan almond ricotta makes ~1 cup. It has no oil, no tofu, no nutritional yeast and no cashews. Just good ol’ slivered almonds, white miso, lemon juice, water and salt.
This recipe does not work as well in a regular blender or food processor. High speed blenders, like Vitamixes or Ninjas, are cozier than food processors and much more powerful than either regular blenders or food processors. A high speed blender will pulverize the almonds and get it nice, smooth and fluffy. Plan accordingly.
There are so many ways to enjoy almond 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.
It also tastes great in salads. Nothing like some roasted beets, arugula, reduced balsamic vinegar, olive oil and some almond ricotta. It’s a totally yum!
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). Blend until 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.
2. Taste and adjust seasonings (more lemon juice? more miso? more salt?). Use in your favorite vegan recipes, like in vegan lasagna, Vegan Tortellini with Almond Ricotta, Creamy Polenta and Roasted Vegetables or Sicilian Eggplant Crostini. Yum!