Name: Vegan Almond Ricotta Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Vegan
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

There’s something incredibly satisfying about whipping up a fresh, creamy cheese alternative at home, and this Vegan Almond Ricotta Recipe is just the ticket. It’s perfect for adding that delightful ricotta texture and tang to your favorite dishes without any dairy fuss.

A white bowl with a thick, creamy white spread swirled in a circular pattern, topped with a light drizzle of golden-yellow olive oil. On one side of the spread, there are a few fresh green basil leaves adding a bright color contrast. The bowl is placed on a white marbled surface with a squeezed lemon half and some scattered almond slivers nearby, along with another lemon half and more basil leaves in the background. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Vegan Almond Ricotta Recipe
Top Tip
How to Serve Vegan Almond Ricotta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Vegan Almond Ricotta Recipe

Why You'll Love This Recipe

I’ve made this Vegan Almond Ricotta Recipe so many times now, and honestly, it never disappoints. It’s creamy, fluffy, and incredibly versatile, making it a staple in my kitchen.

Simple ingredients: Just a handful of pantry staples come together to create something deliciously fresh.
Fast and easy: Ready in about 10 minutes, making it perfect for last-minute meals.
Customizable flavor: You can add herbs or tweak seasonings to suit your taste.
Dairy-free and wholesome: A healthy plant-based alternative that keeps all the creaminess you want.

Ingredients & Why They Work

Each ingredient plays an important role in building that perfect ricotta texture and flavor. Knowing a bit about each helps you pick the best quality and get the results you want.

Flat lay of raw slivered almonds in a simple white ceramic bowl, fresh lemon halves with bright yellow flesh, a small white bowl with garlic powder, a small white bowl filled with coarse salt crystals, a small white bowl of clear water, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Raw slivered almonds: These give the ricotta body and a subtle nutty flavor; soaking softens them just enough for a creamy blend.
Fresh lemon juice: Adds a bright, tangy lift that mimics the acidity in traditional ricotta cheese.
Garlic powder (optional): Gives a gentle savory hint without overwhelming the delicate almond base.
Salt: Balances the flavors and enhances the nuttiness.
Water: Adjusts the consistency to silky smooth or thicker, based on your preference.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love that this Vegan Almond Ricotta Recipe invites all sorts of personalization. Sometimes I sneak in fresh herbs or even nutritional yeast for a cheesier vibe, depending on what I’m craving or the dish I’m making.

Herb-boosted ricotta: Adding fresh basil or oregano transforms it into a perfect dip or spread for bruschetta — one of my favorite indulgences.
Spice it up: Try a pinch of smoked paprika or chili flakes for a subtle kick that pairs amazingly on pizza.
Consistency tweaks: For creamier ricotta (think dollops on pasta), add more water; for thicker spreads (like stuffed shells), keep it minimal.

Step-by-Step: How I Make Vegan Almond Ricotta Recipe

A close-up image shows a woman's hand holding a piece of crispy, speckled cracker covered with a thick layer of white, creamy dip with a slightly rough texture. In the blurred background, there is a white bowl filled with more of the same white dip sitting on a white marbled surface. The focus is on the cracker and creamy topping, highlighting the textures clearly. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Quick Soak to Soften Almonds

Boil a few cups of water (I love using my tea kettle for speed). Place the raw slivered almonds in a bowl or measuring cup and cover them with the boiling water. Let them soak for at least 5 minutes—up to an hour if you have the time. This softening step is key for a smooth ricotta texture.

Step 2: Blend Until Silky Smooth

Drain the almonds and toss that soaking water. Pop the almonds, fresh lemon juice, garlic powder, salt, and ¾ cup water into a high-speed blender like a Vitamix. Blend on high, pausing to scrape the sides so everything gets uniform. Add more water little by little until you get a fluffy, creamy mixture. It should be so smooth you can barely tell it’s almond-based!

Step 3: Customize with Optional Herbs

This is where you can add those fresh herbs or dried oregano and basil if you fancy. Blend again just briefly to mix them in. It’s a small step that elevates the ricotta to something truly special.

Step 4: Use or Store

Now your Vegan Almond Ricotta is ready to shine! Use it right away for lasagna, dollop it on pizza before baking, or enjoy it as a creamy snack spread on crusty bread.

Top Tip

From my many attempts, I’ve learned a few little tricks that make this Vegan Almond Ricotta Recipe even better and foolproof every time.

Soak Time Matters: Don’t skip soaking – even 5 minutes of hot water softening makes blending infinitely smoother.
Scrape Often: Blend in bursts and scrape the blender sides often to incorporate all almonds for a creamy consistency.
Water Gradually: Add water bit by bit instead of all at once to control thickness and fluffiness perfectly.
Freshness Counts: Use freshly squeezed lemon juice for the brightest flavor; bottled juice just doesn’t deliver the same zing.

How to Serve Vegan Almond Ricotta Recipe

Vegan Almond Ricotta - Serving Suggestion

Garnishes

I love sprinkling a little freshly cracked black pepper, a drizzle of good olive oil, and a few torn fresh basil leaves on top. It adds that beautiful final aromatic touch and makes the ricotta pop on the plate.

Side Dishes

This ricotta pairs wonderfully with roasted vegetables, a crisp salad, or alongside grilled breads. I often serve it with a hearty vegan lasagna or spread on vegan flatbreads for a simple dinner that impresses.

Creative Ways to Present

For parties, I like to serve this Vegan Almond Ricotta Recipe in little ramekins topped with sundried tomatoes and fresh herbs. It doubles as a lovely appetizer or dip with crudités, making it both pretty and practical.

Make Ahead and Storage

Storing Leftovers

I keep leftover ricotta in an airtight container in the fridge, where it stays fresh for up to 5 days. Give it a good stir before using again, as it may thicken slightly when chilled.

Freezing

Freezing is possible but I’ve found the texture can get a bit grainy after thawing. If you plan to freeze, loosen it up with a splash of water or plant milk when you thaw it, then give it a quick blend or whisk.

Reheating

Since it’s a no-cook ricotta, I usually prefer it cold or at room temperature. But if you add it to hot dishes like lasagna or pasta, it warms up nicely while retaining that creamy texture.

Frequently Asked Questions:

Can I use other nuts instead of almonds for this vegan ricotta?

Absolutely! While almonds give a slightly sweet and creamy base, cashews or macadamia nuts can also be used. Just keep in mind each nut has a distinct flavor and texture, so the ricotta may taste a bit different.

Is soaking the almonds necessary?

Yes, soaking the almonds softens them and helps the blender work its magic so your ricotta isn’t gritty or grainy. You can soak them for as little as 5 minutes in boiling water if you’re short on time.

Can I make this almond ricotta ahead of time?

Definitely! Making it a day ahead lets the flavors meld beautifully. Just give it a good stir before serving and keep it chilled in an airtight container.

What dishes work best with this Vegan Almond Ricotta Recipe?

It’s incredibly versatile! Use it in vegan lasagnas, stuffed shells, spread on pizza before baking, dolloped on salads, or simply enjoy as a dip with crackers and fresh veggies.

Final Thoughts

This Vegan Almond Ricotta Recipe became one of my go-to kitchen hacks because it’s so much simpler and fresher than store-bought alternatives — and you can tweak it exactly to your liking. Whether folded into pasta dishes, dolloped on pizza, or served as a luscious spread, I think you’ll find it just as comforting and versatile as I do. Give it a try and see how easy homemade vegan ricotta can elevate your cooking!