Three-Ingredient Vegan Almond Ricotta

Alex Shytsman

Three-Ingredient Vegan Almond Ricotta

Three ingredients are all you need for this creamy, dairy-free cheese your lasagna, Instagrammable toasts, and desserts are begging for. 

Share this
Time: 10 minutes

Who knew making light, fluffy, creamy vegan cheese was so simple? Don’t skip on soaking the almonds, though, in this recipe from Lisa Dawn Angerame’s cookbook Wait, That’s Vegan?—it’s a crucial step in getting the best texture.

What you need:

1 cup whole almonds, soaked overnight, drained and rinsed
¾ cup filtered water, plus more, if necessary
½ teaspoon salt

What you do:

  1. Into a blender, add almonds, water, and salt, and blend on low speed. As almonds break down, increase the speed. If needed, add a tablespoon or two of water, to help blend smoother. When ricotta is creamy, fluffy, and smooth, switch off blender. 
  2. Use immediately, or store in an airtight container in refrigerator for up to 3 days.
For more plant-based recipes like this, read:

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

Share this

The Great Big VegNews Birthday Celebration is HERE! Get a FREE Vegan Jamaican Summer Recipe Book.