Simple vegan almond ricotta that can take the place of ricotta in pizza, lasagna, and more.
Prep Time 15 minutes
Total Time 15 minutes
Total Yield 2 cups
Calories Per Serving 106 kcal
raw whole almonds
plain, unsweeted non-dairy yogurt
(or to taste)
(plus more as needed)
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.
YOGURT-FREE VERSION: Instead of the nondairy yogurt, use 2 tablespoons of lemon juice, 1 tablespoon of yellow or white miso, 1 teaspoon of olive oil, and (optional) 1 tablespoon of nutritional yeast.
SEASONING VARIATIONS: A dash of liquid smoke (for "smoked" almond ricotta); dried oregano or other Italian herbs; ground black pepper; 2-3 tablespoons olive oil (also creates a richer texture)
Amount Per Serving (2 tablespoons)
Calories from Fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 2g
Total Carbohydrates 4g
Dietary Fiber 2g
* Percent Daily Values are based on a 2000 calorie diet.