If you have been searching for a creamy, versatile, and wonderfully tangy plant-based cheese alternative, this Vegan Ricotta Recipe is about to become your new best friend. Combining the subtle nuttiness of soaked almonds with the rich silkiness of coconut cream, this dairy-free ricotta offers the perfect balance of flavor and texture that can elevate any dish. Whether spreading it on crusty bread, folding it into pasta, or dolloping it on pizza, this recipe captures all the essence of traditional ricotta but with a fresh vegan twist that anyone can enjoy.
Ingredients You’ll Need
This Vegan Ricotta Recipe uses a handful of simple, wholesome ingredients that are easy to find but essential to achieving that authentic ricotta texture and flavor. Each one plays a role in building creaminess, adding tang, or bringing a subtle depth to this delightful dairy-free cheese.
- Slivered Almonds: Soaked almonds provide the creamy, slightly grainy base that mimics traditional ricotta’s texture.
- Canned Coconut Cream: Adds richness and a luscious smoothness, balancing the nuttiness perfectly.
- Nutritional Yeast: Brings a subtle cheesy flavor to deepen the savory notes.
- Distilled White Vinegar: Injects the necessary acidity for a bright tang reminiscent of fresh ricotta.
- Lemon Juice: Enhances the freshness and adds a natural zing.
- Sea Salt: Elevates all the flavors without overpowering.
- Garlic Powder: A gentle touch of savory warmth without overwhelming the delicate balance.
How to Make Vegan Ricotta Recipe
Step 1: Soak the Almonds
Begin by pouring boiling hot water over 1 ½ cups of slivered almonds, then set them aside for an hour. This soaking softens the almonds perfectly, which is crucial for blending them into that creamy yet slightly grainy ricotta texture that makes this recipe so authentic.
Step 2: Drain and Blend Ingredients
Once the almonds are soaked and softened, drain them well and pop them into your blender jug. Add half a cup of unsweetened canned coconut cream, a tablespoon each of nutritional yeast, distilled white vinegar, and lemon juice, along with a teaspoon of sea salt and half a teaspoon of garlic powder. Blend everything until smooth but still slightly grainy—this little bit of texture is what makes vegan ricotta so special and true to its dairy counterpart.
Step 3: Store Properly
Transfer your freshly made vegan ricotta to an airtight container and place it in the refrigerator. This ricotta keeps wonderfully for up to a week, giving you plenty of time to enjoy it in your favorite meals.
How to Serve Vegan Ricotta Recipe
Garnishes
Sprinkle your vegan ricotta with fresh herbs like basil, chives, or oregano to brighten and complement its creamy profile. A drizzle of high-quality olive oil can add a glossy, luxurious finish that’s perfect for serving on crostini or a trendy toast.
Side Dishes
This ricotta shines alongside grilled vegetables, vibrant fresh salads, or nestled into stuffed pasta shells and lasagna. It’s an excellent partner for rustic sourdough bread or as a spread on a Mediterranean-inspired mezze platter.
Creative Ways to Present
Try dolloping this vegan ricotta atop your favorite pizza for a melty, fresh cheese effect, or fold it gently into warm pasta with sautéed garlic and spinach for a rich, comforting dish. You can even use it as a creamy filling inside vegan ravioli or dolloped over roasted tomatoes to add a layer of indulgence.
Make Ahead and Storage
Storing Leftovers
Store any leftover vegan ricotta in a sealed container in the refrigerator. It stays fresh and creamy for up to one week, making it perfect for meal prep and quick additions to your meals.
Freezing
Vegan ricotta freezes wonderfully. Pop it into a freezer-safe container, and it will keep for up to three months. When thawed, it might separate slightly, but a quick stir will restore much of its original texture.
Reheating
For reheating, gently warm your vegan ricotta in a saucepan over low heat or microwave in short bursts while stirring frequently. This careful warming preserves its creamy consistency without drying it out.
FAQs
Can I use other nuts instead of almonds for this Vegan Ricotta Recipe?
Absolutely! Cashews are a popular alternative that lends an even creamier texture, while macadamia nuts offer a rich and buttery flavor. Keep in mind soaking times and textures may vary slightly with different nuts.
Is the coconut cream flavor noticeable in the ricotta?
The coconut cream provides richness but is not overpowering. When combined with the vinegar, lemon, and nutritional yeast, it balances out to create a neutral, creamy base that mimics dairy ricotta without a strong coconut taste.
Can I omit the nutritional yeast?
While nutritional yeast adds that subtle cheesy flavor, you can leave it out if needed. The ricotta will still be delicious but slightly less savory, so consider adding a bit more salt or herbs to compensate.
How grainy should the vegan ricotta be?
The texture should be creamy yet retain a slight graininess similar to traditional ricotta cheese. Over-blending to a completely smooth paste loses some of the characteristic texture that makes this recipe so satisfying.
Is this recipe allergen-friendly?
This recipe is naturally dairy-free and vegan but contains nuts and coconut. If you have allergies to these, consider experimenting with sunflower seeds or tofu as alternative bases, although the texture and flavor will differ.
Final Thoughts
I truly can’t recommend this Vegan Ricotta Recipe enough—it’s one of those recipes that feels like a little kitchen victory every time you make it. Simple, wholesome ingredients combine to create something that tastes luxurious and authentic, proving that plant-based cooking can be both easy and utterly delicious. Give it a try and watch it quickly become your go-to for everything from appetizers to dinner!
Print
Vegan Ricotta Recipe
- Total Time: 1 hour 10 minutes
- Yield: About 1 cup (240ml) of vegan ricotta
- Diet: Vegan
Description
This Vegan Ricotta recipe offers a creamy, dairy-free alternative to traditional ricotta using slivered almonds and coconut cream. It combines tangy lemon juice, nutritional yeast, and a hint of garlic for a versatile spread or ingredient that’s perfect for vegan and plant-based dishes. The simple soaking and blending method makes it quick to prepare, with a naturally grainy texture that mimics classic ricotta cheese.
Ingredients
Vegan Ricotta Ingredients
- 1 ½ cups Slivered Almonds (195g), soaked in hot water for 1 hour
- ½ cup Canned Coconut Cream (120ml), unsweetened
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Distilled White Vinegar
- 1 Tbsp Lemon Juice
- 1 tsp Sea Salt
- ½ tsp Garlic Powder
Instructions
- Soak Almonds: Place the slivered almonds in a bowl and cover with boiling hot water. Let them soak for 1 hour to soften, which helps to achieve a creamy texture when blended.
- Drain Almonds: After soaking, drain the almonds thoroughly to remove excess water before blending.
- Blend Ingredients: Add the drained almonds to a blender along with coconut cream, nutritional yeast, distilled white vinegar, lemon juice, sea salt, and garlic powder. Blend until there are no large chunks remaining. The mixture should remain slightly grainy, as this is characteristic of ricotta texture.
- Store: Transfer the vegan ricotta to an airtight container and refrigerate. It will keep fresh for up to one week and can also be frozen for longer storage.
Notes
- Soaking the almonds for a full hour softens them, which is crucial for a creamy texture.
- The grainy texture is intentional to mimic traditional ricotta cheese.
- Store in the fridge for up to 7 days; can be frozen for extended storage.
- Use this vegan ricotta as a spread, in lasagna, stuffed pasta, or any recipe that calls for ricotta cheese.
- Adjust salt and lemon juice to taste to suit your preference.
- Prep Time: 1 hour 10 minutes
- Cook Time: 0 minutes
- Category: Dairy-Free Cheese Alternative
- Method: Blending
- Cuisine: Vegan, Plant-Based
