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 to 1 1/2 cups water

Vegan Almond Ricotta Recipe is one of those magical kitchen creations that feels indulgent but is surprisingly simple and wholesome. This ricotta is creamy, fluffy, and just bursting with flavor — perfect for anyone looking to enjoy a dairy-free alternative that doesn’t compromise on richness or texture.

A white bowl filled with a thick, creamy white spread swirled in a circle, with a drizzle of yellow oil on top creating a spiral pattern. On one side of the bowl, there are fresh green basil leaves gathered together. Around the bowl, there are almond slivers scattered on the top right, a squeezed lemon half on the top left, and some fresh basil leaves on the bottom left, all placed on a white marbled surface. 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 made this vegan almond ricotta more times than I can count — it never fails to impress friends and family who don’t even realize it’s plant-based. Its fresh, mild flavor and creamy texture make it super versatile and easy to love.

Simple Ingredients: Uses just 5 ingredients you probably already have or can easily find.
Quick Prep: Takes about 10 minutes with no complicated steps or soaking overnight.
Ultra Versatile: Perfect in lasagna, on pizza, or even as a creamy dip for snacks.
Fluffy & Creamy Texture: Achieves that classic ricotta mouthfeel without any dairy.

Ingredients & Why They Work

The magic of this Vegan Almond Ricotta Recipe is in its simplicity. Each ingredient plays its part, creating that delicate balance of tanginess, creaminess, and seasoning that makes this ricotta so believable and delicious.

Flat lay of raw slivered almonds scattered artfully next to a few whole uncracked brown almonds, a small white ceramic bowl filled with fresh lemon juice, a small white ceramic bowl holding pale off-white garlic powder, a small white ceramic bowl containing coarse sea salt, and a small white ceramic bowl of clear fresh water, all ingredients fresh and natural, perfectly symmetrically arranged 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: These provide a naturally creamy base with a subtle nutty flavor, and soaking them softens their texture just enough for smooth blending.
Fresh Lemon Juice: Adds brightness and a slight tang that mimics the subtle acidity of traditional ricotta.
Garlic Powder (optional): Gives a gentle savory kick without overpowering the creamy flavor.
Salt: Enhances all the flavors and helps balance the natural sweetness of the almonds.
Water: Adjusts the consistency to silky smooth and fluffy—don’t skip this to get it just right!

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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

This recipe is such a fun canvas — I love mixing it up depending on what I’m serving it with or how I’m feeling. You can keep it classic or add herbs, so it’s always fresh and a little different every time.

Herb Boost: I sometimes stir in a teaspoon each of dried oregano and basil or a handful of fresh basil leaves. It gives the ricotta a bright Italian vibe perfect for pasta dishes.
Spicy Kick: Adding a pinch of crushed red pepper flakes or smoked paprika turns this into a ricotta with attitude for pizza or toast toppings.
Low Water Variation: Use less water for a thicker ricotta that works great for dolloping on dishes, or more water if you want a smooth spreadable cheese.

Step-by-Step: How I Make Vegan Almond Ricotta Recipe

A close-up shot shows a woman's hand holding a small, round cracker with a rough texture and brown color with dark specks. A thick layer of white creamy spread is generously covering half of the cracker, showing a fluffy texture. The background is blurred but shows a white bowl filled with more of the creamy spread, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Quick Soak the Almonds

I start by bringing a few cups of water to a boil in my tea kettle — it’s easy and fast. Then, I pour that boiling water over the almonds in a bowl just until they’re covered, letting them soak for at least 5 minutes. Soaking softens the almonds so they blend into a creamy ricotta rather than gritty bits.

Step 2: Blend Until Silky Smooth

After draining the soaking water, I toss the almonds, lemon juice, garlic powder, salt, and ¾ cup of fresh water into my Vitamix. I blend it on high until it’s smooth, stopping to scrape down the sides so no almond bits escape the magic. Adding up to an extra ¾ cup of water helps get the ricotta ultra fluffy and creamy — the texture should be silky but still hold soft peaks.

Step 3: Optional Herb Add-Ins

This is the moment I like to get creative. Sometimes, I throw in some dried oregano and basil or fresh herbs for a punch of flavor. It’s totally up to you—no wrong way here!

Step 4: Use or Store

Now the ricotta is ready to become the star of your dish! Dollop it on pizza just before baking, layer it in vegan lasagna, or spread it on crusty bread for a quick snack.

Top Tip

Over the years I’ve learned a few tricks to make this vegan almond ricotta recipe come out perfectly every time. These tips saved me from gritty texture and bland flavor—so I’m sharing them with you!

Don’t Skip the Soak: Even a short soak softens the almonds just enough for that silky texture—raw almonds without soaking blend into grainy ricotta.
Scrape and Blend Twice: Stopping to scrape down the blender sides ensures no lumps hide and you get a perfectly smooth ricotta.
Adjust Water Gradually: Add water little by little so you control the thickness and fluffiness—you want it soft but not runny.
Season Well: Salt and lemon juice make a huge difference in mimicking real ricotta’s savory tang, so don’t skimp!

How to Serve Vegan Almond Ricotta Recipe

Vegan Almond Ricotta - Serving Suggestion

Garnishes

I love topping this almond ricotta with fresh cracked black pepper and a drizzle of extra virgin olive oil — it makes even the simplest snack feel a little fancy. Sometimes a sprinkle of nutritional yeast adds a cheesy note as well.

Side Dishes

This ricotta pairs beautifully with roasted vegetables, fresh tomato salad, or alongside garlic bread. It’s also amazing wrapped inside vegan stuffed shells or spooned into a bowl with roasted butternut squash and herbs.

Creative Ways to Present

For dinner parties, I’ve served this vegan almond ricotta molded into little balls and marinated briefly in olive oil with herbs—so elegant and different! Also, layering it with colorful roasted peppers and basil leaves makes an eye-catching appetizer.

Make Ahead and Storage

Storing Leftovers

I keep leftover ricotta in an airtight container in the fridge. It stays fresh for up to 5 days, though honestly, it rarely lasts that long around here because it’s so good!

Freezing

While I usually make this fresh, I have frozen it a couple of times successfully. Just note the texture softens a bit after thawing, so it’s best used in cooked dishes like lasagna rather than as a cold spread.

Reheating

To reheat, I gently warm it in a saucepan over low heat, stirring carefully. This helps it regain some creaminess without becoming grainy or drying out.

Frequently Asked Questions:

Is this Vegan Almond Ricotta Recipe truly dairy-free?

Absolutely! This ricotta uses only almonds, lemon juice, and a handful of vegan-friendly seasonings — no dairy whatsoever, making it perfect for vegan and lactose-sensitive diets.

Can I use almond flour or almond butter instead of slivered almonds?

I recommend sticking with raw slivered almonds for the best texture. Almond flour can make it too pasty, and almond butter lacks the necessary thickness and fluffiness this recipe depends on.

How long does this vegan ricotta last in the fridge?

Stored in a sealed container, it keeps fresh for about 5 days. For best flavor and texture, I suggest using it within that timeframe.

Can I add herbs or other flavors to customize it?

Definitely! Adding herbs like oregano, basil, or fresh parsley can brighten the flavor. You can also experiment with garlic powder or nutritional yeast for a cheesier taste.

Final Thoughts

Making this Vegan Almond Ricotta Recipe has been one of my favorite discoveries in the kitchen—it’s so easy and so delicious, it quickly became a staple for me. Whether you’re aiming to impress with a hearty vegan lasagna or just want a creamy spread for your snack plate, this ricotta won’t disappoint. I hope you enjoy making it as much as I do!