Apologies for the long delay since I last shared a recipe. My computer experienced a sudden hard drive failure and while I had thankfully backed up most of my essential files, I have been unable to access my photo editing software to get these almond ricotta pictures ready. I anticipate further delays until I do get a fully-functioning replacement machine..
I told you when I shared my fresh tomato marinara sauce recipe that I was inspired to make it as part of recreating an amazing pizza that I tasted. Well, homemade almond ricotta was another element on that pizza, so naturally, I had to figure out how to make that too. 🙂
This almond ricotta is actually quite similar to my baked almond feta, except that there’s no cooking involved, and I add more liquid to create a creamy ricotta-like consistency. That means that depending on how you season it, this recipe can be considered raw. (It’s also gluten-free, oil-free, paleo, etc…)
For the best cheese-y “tang” I recommend hunting down some good quality, UNsweetened nondairy yogurt for your almond ricotta. I use coconut yogurt, which has a very mild coconut flavor that doesn’t compete with the almond. I don’t particularly love the taste of soy-based yogurt (the other unsweetened type available in my area) and thus I shy away from it – but it’s up to you. In the recipe notes I offer a tested yogurt alternative which is still tasty, though I prefer the yogurt version.
I start with whole, skin-on almonds to make this almond ricotta but you can use already de-skinned almonds and skip the first soaking and peeling steps. (That means this might not be raw, though, if the almonds were blanched). I’ve included both a volume and weight measurement for the almonds, so that you can also substitute blanched slivered almonds or whatever almond form is available to you. (I wouldn’t suggest using almond butter, as you won’t be able to recreate the chunky texture of ricotta… but almond meal might work with a few tweaks!)
I’m sure it’s a little maddening that I’ve shared marinara and almond ricotta recipes that lead to nowhere, but rest assured, I have a delicious entree recipe coming soon (as soon as I have a working computer again…) that uses both of these components! (No, it’s not that pizza that I keep talking about.)
Almond Ricotta
Ingredients
- 2 cups raw whole almonds
- 1/4 cup plain, unsweeted non-dairy yogurt
- 1 tsp salt (or to taste)
- 1/4 cup filtered water (plus more as needed)
Instructions
- Soak the almonds in hot water for a few hours to loosen the skins. The skins should then peel easily off of the almonds.
- Soak the skinned almonds again in hot water for an hour or more to soften.
- Add the almonds to a food processor along with the yogurt, salt, and water. Blend at a low speed until the almonds are finely crumbled and the other ingredients well-incorporated. Add more water and blend as needed to reach the desired consistency.
- Adjust salt and add other seasoning to taste (see my notes for some ideas). Leftover almond ricotta will keep in the refrigerator for a week, and tastes best 8 or more hours after preparing.
Notes
Nutrition
Some of my other recipes that would pair nicely with this vegan ricotta:
Pizza-stuffed Spaghetti Squash (use dollops of the ricotta in addition to, or instead of, the cashew mozzarella)
Broccoli Rabe Stuffed Shell Bake (use to stuff the shells)
Roasted Eggplant Risotto with Capers and Basil (add a few dollops of almond ricotta at the end of cooking, reducing the coconut milk by a little bit)
I'm Shannon, the writer and photographer of Yup, it's Vegan! I'm a morning person based in Baltimore, USA. My mission is to create healthy plant-based recipes that anyone would enjoy, using seasonal produce with inspiration from global flavors.
Michelle says
Do you people not have a job???
Lisa says
I adore this recipe! Especially with your tip to add olive oil for a richer taste. I highly recommend using a food processor over a blender for those of you who end up having to add too much water to get it to mix thoroughly. It was a game changer for me!
Abigail Perez says
If using almond flour or almond meal, how much should we use and how should the recipe be tweaked?
Billie says
Im going to try this recipe tonight for an vegan eggplant lasagna. I ended up getting the blanched almonds… how long would you suggest I let them soak in hot water?
Shannon @ Yup, it's Vegan says
An hour or two should be fine, if you’re short on time you can also microwave or boil them in hot water for a couple of minutes.
Holly says
Why do we need to peel the almonds. I am just lazy and wondered how much of a difference it would make.
Shannon @ Yup, it's Vegan says
If you don’t peel the almonds the texture will be a little grittier and the color will be grayer or more brownish from the skins. The peels also have a bit of a more nuttier slightly bitter flavor. I don’t mind it made this way but it’s not as ricotta-like. You can also buy blanched almonds as another alternative!
Fran Gourdet says
Thanks. I had the same question and I appreciate the reply. I will buy the blanched almonds for making the Vegan Lasagna.
Edith says
I made this today and it looks great! The only thing I wasn’t sure about was draining off the water from soaked almonds. In any case, I did and then I ended up adding about a teaspoon more of the non-dairy yogurt and about a tablespoon more of the water. Now for the preparation of the roasted veggie lasagna.
Shannon @ Yup, it's Vegan says
Hi Edith, yes, drain the almond soaking water and then add fresh water as needed while blending – so exactly what you did.
Gladine says
My ricotta came out a little more runny than the picture, I followed the recipe to the letter. Should this sit to thicken?
Shannon @ Yup, it's Vegan says
I would recommend using less water next time. It doesn’t really thicken as it sits but you can drain off some of the excess after it has settled. I’m going to test this recipe again to make sure the liquid quantities work well, since several people have provided similar feedback. Thank you.
Danielle says
My ricotta seems more moist than the picture.Any suggestions? ( I can see why one comments asks about using almond pulp but I also understand your response. )
Shannon @ Yup, it's Vegan says
The main thing that would affect this would be the amount of water added to blend. You could strain some of the excess liquid with cheesecloth if needed, though! Also, if much of the soaking liquid got into the blender (I should really update the instructions to say to drain them) then it could make the mixture thinner.
Veronica says
What brand of non dairy yogurt should I use
Shannon @ Yup, it's Vegan says
My most recommended brand is So Delicious Unsweetened Coconut Milk Yogurt.
Jack @ BBQ Recipez says
Your recipe is much easier than i thought. Have you ever tried to make another version of it by adding two types of tofu (soft and firm) to make it creamy!? I think it isn’t a bad idea!
Jubes says
They said they do t necessarily enjoy the taste of soy… plus this recipe is god-sent, to my allergies anyway.
Jennifer says
curious IF you could use the almond pulp that is leftover after making almond milk for this? I get that you’d most likely need to add back in some moisture.
(I don’t have a dehydrator to make it into almond meal and it sounds like drying it out in your oven results are only so-so)
Shannon @ Yup, it's Vegan says
Disclaimer-I have almost no experience working with almond pulp-, but it seems that it may not have enough fat content to be tasty in this recipe, since a lot of the fats from the almond end up in the milk.
Davan says
Would using cashews affect this recipe too much?
Shannon @ Yup, it's Vegan says
This substitution definitely works, I have tested it. Cashews are richer and more buttery and break down more easily with liquid / in the food processor. So it can turn more quickly from a slightly chunky ricotta-esque texture into a smooth spread. Not necessarily a dealbreaker but I often prefer the way the almond bits stay slightly more intact.
Marjorie says
There is an almond allergy in my family. Do you think this would work with walnuts?
Shannon @ Yup, it's Vegan says
Hi Marjorie, raw cashews or raw macadamia nuts would be the best substitute if you have access to those. I think this would probably taste good with raw walnuts, but I’d note that: (1) they have a stronger flavor so you may need to play with the seasoning a bit to counteract that, and (2) the walnut skins may be more annoying to remove.
Melissa Belanger says
This sounds great! I didn’t know that something like this was even possible. I will have to try it. I’ve been making lactose free ricotta by blending the lactose free cottage cheese. It’s a decent substitute for us, but I would love to try a real vegan version!
Little Vegan Bear says
I’ve only made cashew ricotta, never with almonds. I like the addition of yoghurt for tanginess, I can imagine it makes a huge difference!