Whipped Almond Ricotta (5 Ingredients!)

I never thought vegan ricotta cheese could taste so good – until now. Friends, let’s make 5-ingredient vegan cheese! The base for this seriously easy 1-blender, 10-minute ricotta is blanched slivered almonds. Because they’ve already been soaked and the skins removed, the almonds don’t need to be...

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WHIPPED Vegan Ricotta Cheese! 5 ingredients, 10 minutes, SO delicious! #ricotta #almond #cheese #recipe #vegan #glutenfree #minimalistbaker

I never thought vegan ricotta cheese could taste so good – until now. Friends, let’s make 5-ingredient vegan cheese!

WHIPPED Vegan Ricotta Cheese! 5 ingredients, 10 minutes, SO delicious! #ricotta #almond #cheese #recipe #vegan #glutenfree #minimalistbaker

The base for this seriously easy 1-blender, 10-minute ricotta is blanched slivered almonds. Because they’ve already been soaked and the skins removed, the almonds don’t need to be soaked before blending! Time = saved. In fact, I tried soaking them and didn’t like the end product nearly as much.

Because ricotta doesn’t typically have an intense cheesy flavor, the only additions it needs are nutritional yeast for a little cheesiness, lemon juice for tang, salt for saltiness, and a dash of garlic powder for depth of flavor.

WHIPPED Vegan Ricotta Cheese! 5 ingredients, 10 minutes, SO delicious! #ricotta #almond #cheese #recipe #vegan #glutenfree #minimalistbakerWHIPPED Vegan Ricotta Cheese! 5 ingredients, 10 minutes, SO delicious! #ricotta #almond #cheese #recipe #vegan #glutenfree #minimalistbaker

Once blended, the “ricotta” is ready to go! Or you can set it in a cheesecloth and set it in the refrigerator to chill and harden a bit more. But if you’re in a hurry, the finished product is ready like that (in just 10 minutes)!

WHIPPED Vegan Ricotta Cheese! 5 ingredients, 10 minutes, SO delicious! #ricotta #almond #cheese #recipe #vegan #glutenfree #minimalistbaker

I hope you all LOVE this almond ricotta! It’s:

Creamy
Tangy
Cheesy
Satisfying
Versatile
Easy to make
& SO delicious

Add this ricotta to things like my Zucchini Lasagna, My Favorite Vegan Pizza, or Stuffed Shells! It would also make a delicious addition to things like my Lentil Bolognese Sauce to make the sauce creamier and cheesier. YUM.

For more vegan “cheese,” check out our Easy Garlic & Herb Vegan Cheese, Spicy Pimento Cheese Ball, 5-Minute Macadamia Nut Cheese, Easy Vegan Mozzarella Cheese,” and 30-Minute Cashew Alfredo!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

WHIPPED Vegan Ricotta Cheese! 5 ingredients, 10 minutes, SO delicious! #ricotta #almond #cheese #recipe #vegan #glutenfree #minimalistbaker

Whipped Almond Ricotta (5 Ingredients!)

Prep time

Total time

5-ingredient, 10-minute almond ricotta! Blanched almonds blended with nutritional yeast, salt, and lemon. The perfect plant-based alternative to ricotta!

Author:

Recipe type: Sauce

Cuisine: Vegan, Gluten-Free, Italian-Inspired

Serves: ~2 cups

Ingredients

  • 2 cups (216 g) slivered blanched almonds*
  • 2-3 tsp nutritional yeast, plus more to taste
  • 2 Tbsp (30 ml) lemon juice
  • 3/4 tsp sea salt
  • Dash garlic powder
  • 3/4 – 1 cup (180- 240 ml) water
  • optional: 2-3 Tbsp (6 g) fresh basil, oregano, or parsley

Instructions

  1. Add all ricotta ingredients (starting with 3/4 cup (180 ml) water) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.
  2. Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, or parsley (optional).
  3. At this point, the “cheese” is ready to enjoy, especially in dishes like Lasagna, Pizza, or Stuffed Shells. However, it can also be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl up to 3 days. This will allow the “cheese” to firm up a bit. However, this is optional. You can also transfer straight from blender to a storage container and refrigerate.
  4. Store leftovers covered in the refrigerator up to 5-7 days.

Notes

*I haven’t tested this recipe with any other nuts besides Macadamia (recipe here!), and can’t recommend others at this time.
*Nutrition information is a rough estimate for 1 (1/4 cup servings) of 8 servings.
*Recipe adapted from Hot For Food.

Nutrition Information

Serving size: 1/4 cup (1 of 8 servings) Calories: 162 Fat: 13.6 g Saturated fat: 1.1 g Carbohydrates: 6.5 g Sugar: 1.2 g Sodium: 178 mg Fiber: 3.7 g Protein: 6.3 g

3.5.3226

 

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