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Vegan Ricotta Cheese made with slivered almonds, vinegar, yogurt, water and salt. So easy and tastes so authentic and like True Food Kitchen’s ricotta cheese! It is creamy, smooth, rich, thick and heavenly.

Does the fact that ricotta cheese is made with dairy stop me from creating the most amazing, authentic vegan ricotta? Nope. It’s fantastic and so real that I was giddy with how delicious it turned out, all without any oil either. I sneakily asked a close reader to taste test it yesterday to see if she thought it was just as good as we did. She said “spot on” and loved it. Vegan almond ricotta for the win.

We love the almond ricotta cheese at the restaurant, True Food Kitchen, so that was the inspiration here. And, I’m happy to report, that it tastes even better. It has more flavor. I knew I had a winner.

The great thing about this Vegan Ricotta Cheese is that it has no nutritional yeast.

INGREDIENTS NEEDED

For this Vegan Almond Ricotta Cheese you will only need 5 ingredients total, including the salt/water: (exact measurements and details on the recipe card below)

raw, slivered almonds

plain coconut or soy yogurt (or whatever you like as long as it is not sweetened/flavored)

white vinegar (key to the best cheesy flavor, as evidence in my Best Vegan Queso Cream Cheese Alfredo

salt

water

HOW TO MAKE VEGAN RICOTTA CHEESE

Tip: You will need a food processor for this, a blender will not work, not even a vitamix because of the small amount of water used. Trying to use a blender will yield gritty ricotta and trying to add more water to compensate will yield a really bland taste, so a processor is a must here.

Step 1: Add the almonds to a large bowl and cover completely with boiling water. You must use boiling water here. Soak for a minimum of 6-8 hours or simply overnight.

Step 2: Add the soaked almonds to a food processor along with the yogurt, water,white vinegar and salt. Blend until completely smooth and creamy, stopping to scrape the sides as needed.

This is how the texture should look. Smooth and creamy with a classic ricotta texture, but not gritty.

The combo of the vinegar and yogurt give it the perfect subtle ricotta cheese flavor. I love ricotta because it is a subtle cheese flavor, unlike mozzarella or other cheeses, yet the amazing creamy, thick texture makes it such a delicious addition to so many dishes.

WAYS TO USE VEGAN RICOTTA CHEESE

Now, one amazing way is to use this vegan ricotta on pizza, of course!

My favorite way to use it is in these Vegan Stuffed Ricotta Shells with Spinach.

Spread the cheese on toast and add green onions for a delicious breakfast.

Add dollops of the ricotta over pasta for a delicious cheesy touch!

HOW TO USE VEGAN RICOTTA ON PIZZA

Before baking…add desired toppings or any veggies you like. I usually don’t like too many toppings, olives and basil or spinach. I wanted basil but when I went to Kroger, they had NO basil, can you believe that? Weird. So, I used spinach instead. Still yummy. I always use my favorite 5 minute pizza sauce.

BAKED and delicious.

The first bite into that delicious smooth and creamy ricotta had both my daughter and I so happy! I mean, look at that texture.

MORE VEGAN CHEESE RECIPES TO TRY

*This post contains affiliate links. See my full disclosure policy here.

If you make this recipe, be sure to leave feedback below and share your pic on Instagram or Facebook and tag me @thevegan8 #thevegan8!