Vegan Ricotta

4.93 stars (14 ratings)

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 Time10

Total Time10

Course: Side Dish, Snack

Cuisine: Italian

Servings: servings

Calories: 157kcal

Author: Nora Taylor

Ingredients

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

US Customary - Metric

Instructions

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!

Notes

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.
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.
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.
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.

Nutrition