This ultra-versatile homemade Vegan Ricotta is perfect for lasagna, pizza, snacking, and more! It’s just as fluffy and creamy as the real thing and easy to make in a blender with 5 ingredients.

Vegan Ricotta cheese in a white bowl with olive oil drizzled on top and basil leaves on the side.

This is the best Vegan Ricotta recipe, and I don’t say that lightly! 

Not only is it easy to make with 5 simple ingredients, but this vegan cheese is just as creamy, fluffy, and silky smooth as the real thing. One taste and you’ll be adding it to your pasta dinners, homemade pizzas, or enjoying it as a tasty snack!

What makes this vegan ricotta cheese so special is the base made from blended slivered almonds (or cashews). Simply throw them in a blender with the other 4 ingredients and your almond ricotta is ready.

The finished result is a versatile nut cheese that’s mild in flavor, creamy, light, and fluffy. It’s a must-have in my Vegan Lasagna, Stuffed Shells, and more!

Blended vegan ricotta cheese in a blender.

Ingredients needed (with substitutions)

  • Raw slivered almonds – These are my favorite option here, but raw cashews work as well. Raw whole almonds do not work because their skins leave brown flecks in the cheese. If you have a nut allergy and can’t use either almonds or cashews, you can substitute a block of firm tofu for the nuts, and simply add water as needed to blend.
  • Lemon juice – Try to use freshly squeezed lemon juice instead of the bottled stuff. 
  • Garlic powder – For just a hint of savoriness. A small clove of garlic works, too. Feel free to omit the garlic if you’re using the ricotta in sweet recipes.
  • Salt – To round out the rest of the flavors.
  • Water – This will prevent your cheese from being gritty or grainy. Blend the ingredients with only ½ cup of water to start, continuing to add more until the cheese is silky smooth but still rich and creamy.

How to make vegan ricotta

Find the complete recipe with measurements in the recipe card below.

Soak your almonds in hot water for 5 minutes or up to an hour to soften.

Add the almonds, lemon juice, garlic powder, salt, and some water to a high-powered blender. Blend until smooth, scraping down the sides every so often. You can technically use a food processor, but you won’t achieve that silky-smooth, fluffy texture. It will remain a bit grainy, which isn’t the end of the world, but it’s not nearly as good.

Keep blending until the cheese is fluffy and creamy, adding more water as needed to smooth out the consistency. 

Once it’s to your liking, feel free to serve the cheese right away or take it up a notch by stirring dried oregano or basil into the batch. Enjoy!

Vegan Ricotta cheese in a white bowl with basil leaves on the side.

Serving suggestions

This is a very versatile vegan cheese. It’s easy to cook with and can be used just like regular ricotta, but is still impressive and flavorful enough to serve as a simple snack with crudites. 

For more ways to use vegan ricotta cheese, check out the ideas below:

  • Lasagna – Use it as an alternative to the tofu-cashew ricotta in my Vegan Lasagna recipe.
  • Pasta – Bake it into these stuffed shells or stir it into a bowl of cooked pasta noodles with lemon zest, spinach pesto, roasted vegetables, green peas, and/or wilted spinach. It’s also perfect for creamy pasta bakes.
  • Grain bowls – Add a scoop to your favorite grain bowl.
  • Toast – Ricotta toast is the best way to make breakfast feel extra special. Spread the cheese over a piece of toast, then top it with avocado slices, sun-dried tomatoes, sliced heirloom tomatoes, and/or fresh basil.
  • Pizza – Dollop the ricotta on a homemade pizza before baking.
  • Dipping – Enjoy the cheese as a snack with crackers, pita bread, or vegetables for dipping. Drizzle extra virgin olive oil or add a dollop of pesto sauce on top to take it up a notch.
  • Dessert – Make the ricotta without the garlic (or replace the garlic with sugar), then use it as a filling in vegan cannolis, as a dip with berries and fruit, or spread it on regular toast or french toast with jam and berries or peach slices and balsamic reduction on top.
Vegan Ricotta cheese in a white bowl with olive oil drizzled on top and basil leaves on the side.

Frequently asked questions

Can you make this recipe in a food processor?

You can, but the cheese won’t be as smooth or creamy. A high-powered blender really is the best tool to use because it pulverizes the almonds and yields silky smooth vegan cheese every time. It really is the key to the best ricotta!

Can it be made without nuts?

Yes, you can make the vegan ricotta without nuts by substituting a block of firm tofu for the almonds/cashews.

How do you store the leftovers?

The leftovers will stay fresh for up to 5 days. Keep them in a covered container in the fridge.

Can you freeze vegan ricotta?

Yes, it freezes very well for about 1 month. Let it thaw in the fridge before using.

close up on a cracker holding a scoop of vegan ricotta cheese.

Want more vegan cheese recipes?

Vegan Ricotta cheese in a white bowl with olive oil drizzled on top and basil leaves on the side.
4.93 stars (13 ratings)

Vegan Ricotta

This ultra-versatile homemade Vegan Ricotta is perfect for lasagna, pizza, snacking, and more! It’s just as fluffy and creamy as the real thing and easy to make in a blender with 5 ingredients.
Prep: 10 minutes
Total: 10 minutes
Servings: 8 servings


  • 2 cups raw slivered almonds
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder optional
  • 3/4 teaspoon salt
  • 3/4-1 1/2 cups water


  • Quick soak the almonds: Bring a few cups of water to a boil (I use my tea kettle for this). Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.
  • Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.
  • Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.
  • Now it's ready to be used anywhere you like, such as in Vegan Lasagna, Vegan Stuffed Shells or dolloped on pizza before baking. Enjoy!


  1. Raw slivered almonds are my favorite choice, but raw cashews work as well. If you can’t have nuts, substitute a block of firm tofu, but add water only as need to blend until smooth.
  2. A high powered blender is essential for making a smooth and creamy ricotta. A food processor technically will work, but it might be grainy and not super smooth.
  3. May substitute a clove of fresh garlic instead of garlic powder, if desired. Leave out the garlic if you plan to use it in sweeter recipes, like for pancakes.
  4. Leftovers will keep in the refrigerator for up to 5 days in a covered container, or freeze if you won’t eat it all before then.


Serving: 1of 8 servings | Calories: 157kcal | Carbohydrates: 6g | Protein: 6g | Fat: 13g | Saturated Fat: 1g | Sodium: 219mg | Potassium: 190mg | Fiber: 3g | Sugar: 1g | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg
Course: Side Dish, Snack
Cuisine: Italian
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. I was super skeptical, but Nora has never let me down. I cook from this sight due to food allergies with all my kids. How on earth did this taste better than ricotta? I was super surprised and Im very happy with all the foods we can add back into our diets. Thank you so much!

  2. How big are the servings? There are 8 servings, but I wanna know if i should make more or less for what I need. Thank you in advance! 🙂

  3. By far the best vegan ricotta I’ve ever had! We made your Butternut squash lasagna tonight and it was so good! I can’t wait to use this ricotta recipe mixed with some homemade veggie sausage crumbles to stuff shells- Thank you!

    1. You bet, Nicole! I’m thrilled you loved the ricotta! Your stuffed shells idea sounds amazing! I appreciate you taking time to share your fabulous review and feedback!

  4. Hi Nora,
    I wish I could rate this 6 stars ⭐️
    I can’t thank you enough for this fantastic ricotta recipe! It is literally the best recipe that I have found for anything vegan. I appreciate your time creating, testing and sharing your wonderful recipes. I am so grateful for you because you have made it possible for me to re-create some of my daughter’s favorite Italian dishes that up until now I’ve been really hit and miss with all the other attempted vegan type cheese recipes. Such a game changer❤️ thanks to you my daughter can now enjoy siciliani ricotta cannolis, pretty good lasagna, cannelloni etc❤️🇮🇹❤️⭐️👏

    1. Hi Mary. It is very awesome for you to take the time to recognize the time and work involved in creating recipes! This means a lot to me. I love that your daughter is now able to enjoy a variety of wonderful Italian recipes! Thank you for sharing your stellar review and feedback! Wishing you happy cooking!

    1. I don’t think almond flour would work here, unfortunately. You need blended nuts to get that crumbly, spreadable texture.

  5. Fabulous recipe!!!! My fam is Italian so I’m sooo excited to finally have a wonderful ricotta recipe. Can’t wait to use for stuffed shells, manicotti, lasagna, eggplant etc!! I’m going to try it on pizza too….

  6. I soak the almonds in boiling water, drain and then place in the food processor. It makes the texture smoother if you desire a less gritty consistency.

  7. I have made this Ricotta Recipes many times and it has turned out delicious ! Non Vegans have preferred my Vegan Lasagna over the Regular Dairy type when put side by side:)
    I use it to Stuff Shells as well and as a dip.
    For extra flavor I do soak my almond silvers in Garlic Salt, Sea Salt , Pepper, and all spice with adding lemon before I blend.
    I also added a2 ounces of Tofu for more creaminess-easier to spread on noodles.
    The Original recipe is a great starting point or good just as is. I appreciate your recipes so much! I am new to cooking
    vegan and you have been a god send! Kat

    1. Hi Kat. Welcome to vegan cooking! Thank you for sharing your ideas, and for your kind review! Enjoy the recipes, and thank you for using them! Happy cooking1

  8. My mom is making lasagna for Christmas and my vegan boyfriend will be coming for dinner. I decided to make a personal lasagna for him, so I’m super glad this recipe exists! I made it just tonight and even after adding more water, it still wasn’t very creamy, so I added some unsweetened almond milk and it came out much better than before 🙂

  9. This is a real surprise recipe. Love it. I couldn’t believe my eyes as it became a ricotta!  I seasoned mine as you suggested, good call.

      1. I am using the recipe with a pasta dish from NYT and this time added a shallot along with minced garlic. After those ingredients were incorporated, I chopped fresh mint and added it along with a dose of olive oil – sort of following the NYT recipe.  My goodness it is good. 🙂

  10. No problems with the recipe, but, i would appreciate a more exact measurement of how much a recipe makes. You stated 8 servings but that doesn’t tell me enough. Thanks

  11. Tastes great! I used almost a full cup of water to get it to blend in my Vitamix. I may have used too high of a setting though. Added a tsp. each of oregano and sage (using in your butternut squash lasagna recipe). Flavor and texture are wonderful. Thank you!

  12. This was so easy and SO delicious. I needed to add a little more water than the recipe originally calls for but thats it. It was perfect! I added it to my pasta and tomato sauce. Looking forward to adding it to my lasagna next!

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