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.