Homemade Almond Ricotta
Creamy, versatile, and delightfully dairy-free, this Homemade Almond Ricotta is a plant-based twist on a classic Italian cheese. Made with just seven simple ingredients, including raw almonds, nutritional yeast, and a hint of fresh lemon juice, this recipe delivers a rich and tangy flavor with a silky, ricotta-like texture. The process is straightforward, involving a quick blend and a fine-mesh strainer, making it accessible even for novice cooks. Perfect as a spread, a pasta filling, or a topping for bruschetta, this almond ricotta is a must-try vegan staple that’s ready in just 10 minutes of prep. Naturally gluten-free and packed with wholesome ingredients, it’s a nutritious and delicious addition to any meal.
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Recipe Information
Ingredients
- 1 cup raw almonds
- 2 cups water
- 2 tablespoons fresh lemon juice
- 2 tablespoons nutritional yeast
- 0.5 teaspoon salt
- 1 tablespoon olive oil
- 1 teaspoon apple cider vinegar
Instructions
Place the raw almonds in a bowl and cover them with water. Allow them to soak for at least 12 hours or overnight to soften them.
After soaking, drain and rinse the almonds thoroughly to remove any residue.
In a high-speed blender or food processor, combine the soaked almonds and 2 cups of fresh water. Blend on high speed until the mixture is smooth and creamy, approximately 2-3 minutes.
Place a fine-mesh strainer or cheesecloth over a large bowl, and pour the almond mixture into it. Allow the liquid to drain into the bowl, assisting by squeezing the cheesecloth if necessary to extract all the milk.
Transfer the drained almond pulp back into the blender. Add the fresh lemon juice, nutritional yeast, salt, olive oil, and apple cider vinegar.
Blend the mixture again until completely smooth, scraping down the sides if needed. The texture should be creamy and ricotta-like.
Taste and adjust seasoning as desired. You can add more salt or nutritional yeast according to your preference.
Transfer the almond ricotta to an airtight container and store it in the refrigerator for up to 5 days. It can be used as a spread, a filling for pasta, or even enjoyed on its own.
Nutrition Facts
Calories |
123 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.6 g | 14% | |
| Saturated Fat | 0.9 g | 5% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 124 mg | 5% | |
| Total Carbohydrate | 4.5 g | 2% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.9 g | ||
| Protein | 4.4 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 55 mg | 4% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 150 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
