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–+ servings
Vegan ricotta.

5-Minute Vegan Ricotta

Justine Drosdovech
Uncover the secret to perfectly creamy, soft, and tangy vegan ricotta! It’s made with a base of blanched almonds and tofu, resulting in a smooth, luscious cheese with a balanced umami flavor.
5 from 2 votes
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Prep Time 5 minutes
Total Time 5 minutes
Course Vegan Basics
Cuisine Gluten-Free, Italian, Vegan
Servings 12 servings
Calories 98.9 kcal

Equipment

  • High-speed blender
  • Mason jar

Ingredients
 

US Customary - Metric
  • 2 cups blanched almond slices (soaked)
  • 3.53 ounces (¼ block) medium tofu
  • ¾ - 1 cup plain almond milk (unsweetened)
  • 1 teaspoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon salt

Flavorings optional

  • 1 teaspoon fresh herbs (basil, dill, thyme, etc.)

Instructions
 

  • Add the almond slices to a bowl and cover them with room-temperature water. Let them soak for 4-6 hours, or overnight. If you’re pressed for time a rush, soak them for 30-60 minutes in boiling water.
  • When the almonds are soft, drain and rinse them. Add them to a high-speed blender or food processor with the tofu, almond milk, nutritional yeast, lemon juice, and salt. Add any optional seasonings at this point if you’d like.
  • Blend the mixture on high for a few minutes until it is smooth and no chunks of almonds remain. You may have to stop the blender a few times throughout to scrape down the sides.
  • If you’re not able to achieve a smooth consistency or it’s too thick, add more almond milk 1 tablespoon at a time until it reaches the desired result.
  • Taste and adjust the seasonings to your liking, then transfer the vegan ricotta to a jar or container for storage. Happy eating!

Notes

  • Soak the almonds: The longer you soak the almonds, the creamier your ricotta will be. Make sure to leave enough time for soaking them before starting the recipe.
  • Use a high-speed blender: This will ensure your vegan ricotta turns out smooth with no chunky bits left behind.
  • Scrape the sides: During blending, make sure to stop and scrape down the sides for an even texture.
  • Adjust the consistency: If the ricotta is too thick, add more almond milk, a little at a time, until you reach your desired consistency.
  • Taste and adjust: Always taste-test your ricotta before storing, and adjust the seasonings to suit your preferences.
  • Use fresh juice: Freshly squeezed lemon juice will provide the best, most fresh flavor, especially since there are so few ingredients in this recipe.
  • Add Herbs: Though optional, herbs can elevate your ricotta to a whole new level.
  • Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1serving | Calories: 98.9kcal | Carbohydrates: 3.7g | Protein: 4.2g | Fat: 8.2g | Saturated Fat: 0.6g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Sodium: 214.6mg | Potassium: 117.1mg | Fiber: 2.1g | Sugar: 0.7g | Vitamin A: 0.2IU | Vitamin C: 0.5mg | Calcium: 70.6mg | Iron: 0.7mg
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