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; 3/4-1 1/2 cups water

Vegan Almond Ricotta Recipe is a little kitchen magic that always impresses me. It’s creamy, fluffy, and wonderfully versatile—perfect for any dish where you want that comforting ricotta touch without any dairy. Seriously, this almond-based version feels just right and makes your meals feel homemade and special.

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 been making this Vegan Almond Ricotta Recipe so often because it’s just that good and easy. The taste is mild but rich, with the perfect tang of fresh lemon juice. And you don’t need fancy ingredients, just a few pantry staples and a blender!

Simple Ingredients: Uses just almonds, lemon juice, garlic powder, salt, and water—easy to source and prepare.
Quick Prep: Soaking almonds for only 5 minutes makes it fast but yields a creamy texture.
Versatile Use: Perfect in lasagna, on pizza, or even as a dip—your kitchen creativity will thank you.
Healthy and Plant-Based: Packed with protein and fiber, minus the dairy, keeping it light and nutritious.

Ingredients & Why They Work

Each ingredient in this Vegan Almond Ricotta Recipe plays a key role in getting that creamy, fluffy texture and delicate flavor that mimics traditional ricotta. Plus, I've learned that simple swaps or fresh herbs can make all the difference!

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: The star of the dish, they blend into a smooth base that’s naturally creamy and rich in healthy fats and protein.
Fresh Lemon Juice: Adds a bright, tangy kick that replicates the mild acidity of dairy ricotta and balances the nutty flavor.
Garlic Powder: Optional but highly recommended for adding subtle savory depth without overpowering the delicate almond taste.
Salt: Enhances all the flavors and brings out the almond’s natural sweetness.
Water: Helps blend the almonds into a silky-smooth texture — adjusting the amount controls the creaminess.

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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 my favorite things about this Vegan Almond Ricotta Recipe is how easy it is to make your own. I often throw in fresh herbs or tweak the seasoning depending on what dish I’m making. Don’t be afraid to experiment—you’ll find your perfect combo.

Herb-Infused: Adding a teaspoon of dried oregano and basil makes it feel Italian and perfect for lasagna or stuffed shells.
Savory Twist: For an extra punch, I sometimes stir in nutritional yeast or a touch of smoked paprika.
Speedy Variation: Skipping the garlic powder keeps it mild and neutral, great for sweet dishes or spreading on toast with jam!

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: Quick Soak for Soft Almonds

Bring a kettle of water to a boil and pour it over 2 cups of raw slivered almonds in a bowl or measuring cup. Let them soak for at least 5 minutes—this softens them just enough to blend smoothly without waiting hours. I sometimes soak longer if I remember ahead, but 5 minutes works great in a pinch.

Step 2: Blend It Up

Drain the soaking water and add almonds to a high-powered blender with 2 tablespoons fresh lemon juice, ½ teaspoon garlic powder (if using), ¾ teaspoon salt, and ¾ cup water. Blend, scrape down the sides as needed, then add up to another ¾ cup water gradually to reach that ultra-creamy, fluffy texture. Don’t rush blending; this is where the magic happens.

Step 3: Optional Herb Add-Ins

If you want to customize, this is the time to blend in fresh herbs like basil or dried oregano. I love tossing in a handful of fresh basil for that authentic ricotta vibe, especially when I’m making vegan lasagna.

Step 4: Ready to Use!

That’s it! Your Vegan Almond Ricotta is ready to spread, dollop, or layer into your favorite recipes. It’s perfect for stuffed shells, on top of pizza before baking, or simply as a creamy dip with veggies.

Top Tip

From my experience, mastering the soaking and blending process is key to getting that perfect ricotta texture. A few little tricks help this recipe shine every time.

Use a High-Speed Blender: This ensures the almonds become creamy instead of grainy – a regular blender might not get the same smoothness.
Don’t Skip the Soaking: Even just 5 minutes of soaking makes the almonds soften enough so your ricotta isn’t gritty.
Add Water Gradually: Start with less water and add more only if needed to avoid making it too runny—aim for fluffy, not soupy.
Adjust Salt and Lemon to Taste: I tweak these depending on the dish I’m making to get just the right tang and seasoning.

How to Serve Vegan Almond Ricotta Recipe

Vegan Almond Ricotta - Serving Suggestion

Garnishes

I love finishing this ricotta with a drizzle of good olive oil and a sprinkle of fresh cracked black pepper or chopped fresh basil. It brightens up the flavors and gives it a restaurant-level presentation that’s simple to nail.

Side Dishes

Pair your almond ricotta with warm garlic-roasted vegetables, crusty bread, or a fresh tomato salad. These sides complement the creamy texture beautifully and keep the meal balanced.

Creative Ways to Present

For gatherings, I sometimes use this almond ricotta as a layer in roasted vegetable terrines or dollop it into colorful grain bowls topped with toasted nuts and herbs. It’s a crowd-pleaser and looks stunning with minimal effort.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in an airtight container in the fridge for up to 4-5 days. It stays creamy and fresh if you give it a quick stir before serving.

Freezing

I’ve frozen this ricotta in small portions for about a month. It might lose a bit of its fluffy texture after thawing, but it’s still great for cooking—perfect for throwing into baked dishes like lasagna.

Reheating

Because it’s best fresh, I usually add leftover ricotta cold or at room temperature straight onto warm dishes right before serving. If you need to warm it, do so gently over low heat to avoid separating.

Frequently Asked Questions:

Is soaked almond ricotta suitable for nut allergies?

Unfortunately, this Vegan Almond Ricotta Recipe uses almonds and is not safe for those with nut allergies. However, you could experiment with soaked sunflower seeds or tofu as alternative bases for nut-free ricotta options.

Can I use pre-soaked or roasted almonds?

For the best creamy texture, use raw slivered almonds soaked in hot water as the recipe suggests. Pre-soaked raw almonds work too, but roasted almonds will affect the flavor and might result in a grainy texture.

How long does homemade vegan almond ricotta last?

Stored in an airtight container in the refrigerator, it usually lasts about 4 to 5 days. Be sure to give it a stir before using if it separates slightly.

Can I add other flavorings or herbs to this vegan ricotta?

Absolutely! This Vegan Almond Ricotta Recipe is a great base for customization. Try mixing in fresh basil, oregano, nutritional yeast, or even a pinch of smoked paprika to suit your recipe or taste preferences.

Final Thoughts

This Vegan Almond Ricotta Recipe has earned a permanent spot in my kitchen because it’s so versatile and reliable. It feels like a little culinary win every time you whip it up—plus, it’s easy, healthy, and tastes fantastic. Give it a try, and I promise your dishes will thank you. You’re basically making ricotta magic with just a blender and some almonds!