Vegan Ricotta Cheese
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Vegan Ricotta
This vegan ricotta has the perfect ricotta taste and texture. It’s ultra cheesy, tangy and wonderful on pizza or spread on crackers.
Servings: 8 Servings
Ingredients
- 1 ½ cup Slivered Almonds (195g) soaked in hot water for 1 hour
- ½ cup Canned Coconut Cream (120ml) Unsweetened
- 1 Tbsp Distilled White Vinegar
- 1 Tbsp Nutritional Yeast
- 1 Tbsp Lemon Juice
- 1 tsp Sea Salt
- ½ tsp Garlic Powder
Instructions
- Add your slivered almonds to a bowl, pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.
- Then drain them and add to your blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder.
- Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta.
- Transfer to a container and keep it stored in the fridge for up to a week. It’s also freezer friendly if you want to freeze some.
Notes
If you don’t have canned coconut cream then full fat canned unsweetened coconut milk will also work.
You can omit the nutritional yeast but you will lose some of the cheesy flavor.
Distilled white vinegar works best for flavor though apple cider vinegar will work in a pinch.
If you’re wanting to use this recipe in another recipe, then this makes approximately 1 and ⅔ cups of vegan ricotta.
Prep time does not include the time to soak the slivered almonds.
Keep it stored in the fridge for up to a week. It’s also freezer friendly.
This recipe was first published in February 2019. It has been updated with extra tips but the recipe itself is unchanged.