This Almond Ricotta Cheese is rich, creamy, and bright. Dollop on pizza, crostini, or crackers. Add to a vegan lasagna or stuffed shells. It even makes a delicious topping for morning toast. You can serve this simple and versatile Vegan Ricotta any time of day!
Add the almonds to a small pot, fill the pot halfway with water, and bring to a boil for 10 minutes over high heat.
Drain and rinse the almonds. Add the almonds ½ cup of water, and all of the other ingredients to a high-speed blender. Blend until mostly smooth. (Ricotta should not be quite as silky smooth as other vegan cheeses.)
Taste and adjust seasonings if necessary. If you want a thinner consistency, add more water, 1 tablespoon at a time, and blend until the right consistency is reached.
Serve and enjoy right away! Or store in an airtight container for up to a week in the refrigerator or 3 months in the freezer.
If you prefer a slightly smoother consistency, try adding 2 to 3 tablespoon of unsweetened, plant-based yogurt.
For info on substitutions, check the blog post above.
Be sure to use Blanched Almonds (not still in the skin). If you can't find blanched, slivered almonds, you can use whole blanched almonds, but add 5 minutes to the boil time.
To save money, check the baking aisle of the grocery store, where nut halves, pieces, and sliver are often significantly cheaper.