This almond ricotta is a creamy, dairy-free alternative to traditional ricotta, made with almonds, olive oil–rich ingredients, and fresh herbs. Naturally plant-based and rich in healthy fats, it works beautifully in savory dishes, spreads, and plant-based meals.
Unlike store-bought vegan cheeses, this almond ricotta is minimally processed and easy to customize. Its mild, slightly tangy flavor and creamy texture make it a versatile addition to both simple everyday meals and more refined recipes.
Why Almond Ricotta Works as a Plant-Based Alternative
Almond ricotta provides a satisfying texture similar to traditional ricotta while remaining completely dairy-free. Almonds contribute healthy fats and a small amount of plant protein, while nutritional yeast adds subtle savory depth.
Fresh herbs and sun-dried tomatoes bring brightness and complexity, making this ricotta suitable for savory crepes, vegetable dishes, and pasta. Because it is blended rather than cooked, the preparation is quick and requires no special equipment beyond a blender.
Almond Ricotta Ingredients (Plant-Based Ricotta Recipe)
- 1 cup soaked blanched almonds
- ½ cup unsweetened soy milk
- 1 tbsp fresh lemon juice
- ½ tsp garlic powder
- ½ tsp salt
- Freshly ground black pepper, to taste
- 1 tbsp nutritional yeast
- ¼ cup sun-dried tomatoes in olive oil, finely chopped
- ¼ cup fresh basil leaves, finely chopped
- ½ tsp dried Herbes de Provence
- Water, as needed (to adjust texture)
How to Make Almond Ricotta (Step-by-Step Instructions)
- Add the almonds, soy milk, lemon juice, garlic powder, salt, pepper, and nutritional yeast to a high-speed blender.
- Blend until smooth and creamy, stopping to scrape down the sides as needed. Add a small amount of water if necessary to achieve a ricotta-like texture.
- Transfer the mixture to a bowl. Gently fold in the chopped sun-dried tomatoes, basil, and Herbes de Provence.
- Taste and adjust seasoning if needed. Chill slightly before serving for the best texture and flavor.
Serving Ideas
This almond ricotta is extremely versatile and can be used in many savory dishes:
- As a filling for savory pancakes or crepes
- Spread on toast or crackers
- Stirred into warm pasta or grain bowls
- Served alongside roasted vegetables
- Used as a creamy element in plant-based meals
Make-Ahead & Storage Tips
Almond ricotta can be prepared in advance and stored in an airtight container in the refrigerator for up to 4 days. The flavor often improves after resting, as the herbs and sun-dried tomatoes have time to meld with the almond base.
Stir before serving, and add a splash of water or soy milk if the texture thickens during storage.
Nutrition (per ¼ cup, approx.)
Calories: ~110 kcal / Protein: ~4 g / Fat: ~9 g / Carbohydrates: ~3 g / Fiber: ~2 g
How to Use Almond Ricotta in Other Recipes
This almond ricotta pairs especially well with savory quinoa and buckwheat pancakes, vegetable-based dishes, and simple plant-based meals. It’s an easy way to add creaminess without dairy while keeping recipes light and nourishing.