Whipped Almond Vegan Ricotta

I love this Vegan almond whipped ricotta cheese recipe. It is incredibly simple to make, and is useful with so many meals. As you can see it tastes awesome on toast with some avocado. I have also used it for many appetizer like pesto pinwheels, or yummy Italian dishes like baked ziti.

Jump to Recipe

If you live a dairy free lifestyle, that does not mean you have to give up on all your favorite foods. Almonds, cashews, even walnuts are great for making a variety of cheeses.

First things first. Gather all your ingredients and stick it in the food processor. Then you are ready to make your Vegan Almond Whipped Ricotta. Yep. It’s that easy.

Pulse until the desired consistency.  Then add a bunch of fresh herbs. I find that basil, oregano or parsley go really well.

Ingredients

• 2 cups unsalted raw almonds
• 2-3 tsp nutritional yeast (plus more to taste)
• 2 Tbsp lemon juice
• 1/2 – 3/4 tsp  salt
• 1/4 teaspoon of garlic powder or 1 small garlic clove
• 3/4 – 1 cup water
• 3 Tbsp fresh basil, oregano, or parsley 

Instructions

1. Add all the ingredients  to a food processor. You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
2. Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil.
3. Store leftovers covered  up to 5-7 days in the refrigerator.

Save Print

Whipped Almond Ricotta

This Vegan Almond Ricotta recipe taste better than any ricotta I have had. If you add some fresh basil it takes it to a whole new level. Especially if you pair it with some pesto on toast.

Author: Rochelle Stivers

Cuisine: Italian

Recipe type: sides, spreads

Serves: 4 servings

Prep time:  5 mins

Cook time:  5 mins

Total time:  10 mins

Ingredients

• 2 cups slivered blanched almonds*
• 2-3 tsp nutritional yeast (plus more to taste)
• 2 Tbsp lemon juice
• ½ - ¾ tsp sea salt
• 1 dash garlic powder
• ¾ - 1 cup water
• 2-3 Tbsp fresh basil, oregano, or parsley (optional)

Instructions

1. Add all ricotta ingredients to a food processor. You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
2. Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil.
3. Store leftovers covered in the refrigerator up to 5-7 days.

3.5.3251