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 to 1 1/2 cups water

There’s something so comforting about a rich, creamy ricotta, and this Vegan Almond Ricotta Recipe nails that texture and flavor without any dairy. Creamy, fluffy, and versatile—this homemade almond ricotta is a total game-changer in plant-based cooking.

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 tried all kinds of vegan ricotta recipes, but this almond-based version wins for its simplicity and creamy texture. It’s one of those recipes I keep coming back to, both for special occasions and quick weeknight meals.

Simple Ingredients: Just five pantry staples come together easily in a blender, no fancy vegan cheese needed.
Creamy Texture: It’s fluffy and smooth, mimicking traditional ricotta so well you might forget it’s dairy-free.
Versatile Use: From lasagna to pizza to dolloping on toast, this ricotta adapts beautifully to any dish.
Quick to Make: Your blender does all the work—ready in about 10 minutes, perfect when you want fresh anytime.

Ingredients & Why They Work

The magic of this Vegan Almond Ricotta Recipe is in the balance of almonds, lemon juice, and salt, which together create that tangy, creamy profile. Here’s why each ingredient earns its place:

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: Soaking makes them soft enough to blend into that smooth ricotta texture without bitterness.
Fresh lemon juice: Adds the classic subtle tanginess that gives ricotta its bright flavor.
Garlic powder (optional): A little savory punch without overwhelming the delicate almond flavor.
Salt: Enhances all the flavors and rounds out the taste perfectly.
Water: Controls the creaminess and fluffiness; you decide how thick or loose you want it.

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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

One of the best parts about this Vegan Almond Ricotta Recipe is how easy it is to tweak. I often add fresh basil or oregano for an herby lift, or skip the garlic if I’m using it for sweet applications (trust me, it works on bagels or toast topped with jam!).

Herbs and Spices: I love adding fresh basil or a teaspoon of dried Italian herbs for richer flavor when using it in Italian dishes.
Lemon Variations: Sometimes I swap lemon juice for a splash of apple cider vinegar if I want a softer tang.
Texture Variation: For a chunkier ricotta, pulse in the blender less or add some soaked almonds after blending for texture contrast.

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: Soak the almonds for creamy softness

Start by bringing water to a boil—your tea kettle is perfect for this. Pour boiling water over the raw slivered almonds, just enough to cover them completely. Let them soak for at least 5 minutes; I sometimes leave them an hour if I have time. This softens the almonds so they blend effortlessly into that signature ricotta creaminess without any graininess.

Step 2: Blend to fluffy perfection

Drain off the soak water and toss the almonds into your high-powered blender. Add the fresh lemon juice, salt, garlic powder (if you’re using it), and start with ¾ cup of water. Blend until everything looks silky smooth—don’t rush this step, scrape down the sides if needed. If the texture feels too thick, add up to another ¾ cup of water for that light, fluffy ricotta texture. This part is where I pay close attention so it turns out creamy but not watery.

Step 3: Optional flavor boost

Now’s your chance to jazz it up—drop in some fresh basil or a teaspoon each of dried oregano and basil for an herby ricotta that tastes incredible in Italian recipes. Blend again briefly just to combine.

Step 4: Use it your way and enjoy!

This ricotta is ready to dollop on pizza, layer in vegan lasagna, or spread on warm toast. It’s your easy, reliable dairy-free option that always impresses.

Top Tip

When making this Vegan Almond Ricotta Recipe, my biggest tip is to soak your almonds just long enough for softness but not long enough to lose that fresh almond flavor. Over-soaking can sometimes mute the taste, so keep a kitchen timer handy and stick close to 30 minutes max.

Perfect Soaking Time:5 to 30 minutes soaking keeps almonds soft without losing their flavor depth.
Use a High-Speed Blender: It makes all the difference for that ultra-smooth, creamy texture you want in ricotta.
Adjust Water Gradually: I always add water in stages—this way you avoid a runny ricotta and get the perfect fluffiness every time.
Scrape Often: Don’t forget to pause blending and scrape the sides; this avoids lumps and ensures an even blend.

How to Serve Vegan Almond Ricotta Recipe

Vegan Almond Ricotta - Serving Suggestion

Garnishes

I love sprinkling this ricotta with cracked black pepper and a drizzle of good olive oil for serving. Some fresh chopped basil or thyme adds a lovely pop of color and flavor too—especially on pizza or lasagna.

Side Dishes

Pair this vegan ricotta with garlic-roasted vegetables, crusty artisan bread, or a fresh green salad tossed with lemon vinaigrette. It’s a perfect creamy contrast to crisp, vibrant sides.

Creative Ways to Present

For a dinner party, I’ve served scoops of this almond ricotta in small ramekins drizzled with basil oil and sun-dried tomatoes on top—always a hit! It also makes a delightful dip for fresh veggies or a healthy spread for wraps and sandwiches.

Make Ahead and Storage

Storing Leftovers

I store leftover vegan almond ricotta in an airtight container in the fridge. It keeps well for up to 5 days—just give it a gentle stir before using since it can thicken slightly after chilling.

Freezing

Freezing works okay if you want to save some for later, but I find the texture softens after thawing. Still tasty, just not quite as fluffy—great for cooked dishes like lasagna.

Reheating

When reheating, I gently warm it on the stovetop or in the microwave just until heated through. Avoid overheating, which can dry it out—adding a splash of water or plant milk helps refresh the texture if needed.

Frequently Asked Questions:

Can I use other nuts to make this vegan ricotta?

Absolutely! Cashews are a popular alternative and also blend into an ultra creamy ricotta. Macadamia nuts work too, but almonds offer a nice balance of flavor and texture. Just remember to soak them for softness.

Is the garlic powder necessary in this recipe?

No, the garlic powder is totally optional. It adds a subtle savory note that some people love, but if you prefer a neutral or sweeter ricotta, skip it without any problem.

How long can I store this vegan almond ricotta?

Stored properly in an airtight container in the refrigerator, it stays fresh and tasty for up to 5 days. Give it a quick stir before serving if it thickens or separates slightly.

Can I make this vegan almond ricotta ahead of time?

Yes! It actually tastes better if it sits in the fridge for a few hours or overnight, allowing the flavors to meld. Just store it tightly covered and stir before using.

Final Thoughts

This Vegan Almond Ricotta Recipe is close to my heart because it brings that comforting ricotta texture to any plant-based kitchen, easily and beautifully. Whether you’re new to vegan cooking or a seasoned pro, this recipe will give you a reliable, creamy cheese alternative that feels homemade and wholesome every single time. I can’t wait for you to try it out and find as many delicious ways to use it as I have!