This quick and easy Vegan Almond Ricotta Cheese recipe requires a few simple ingredients that you can make at home. I wanted to make plant-based cheeses as I start becoming more and more lactose intolerant, and store-bought ones were too expensive! Who doesn't like incredibly soft nut cheeses that can melt in your mouth?
How To Make Almond Mlik
You can make almond milk with raw organic almonds, slivered almonds, or nut base concentrates like JOI.
First, soak the almonds overnight. Remove the skin the following day if you prefer to have creamy white cheese and rinse well.
You can also buy blanched slivered almonds with the skins removed already.
Alternatively, you can also use JOI organic almond nut base concentrate to make your organic almond milk in 30 seconds.
You can make the almond milk in a Hurom Slow Masticating Juicer or in a Vitamix high-speed blender. Strain the almond milk to remove excess grit and pulp to create ultra-smooth nut milk.
How To Make Plantbase Almond Ricotta Cheese
After making the almond milk, pour it in a saucepan over low-medium heat and bring it to a boil. Stir frequently.
Once the milk starts to boil, turn to low heat and let it simmer for 5 minutes. Turn the heat off and let it cool down for another 5 minutes.
As the milk starts to thicken, the whey also separates.
Add in lemon juice and gently stir in. Let it curdle, thicken and coagulate the almond milk. It may take up to 3 hours or more.
Cover the saucepan with a lid.
Separating the Curd and the Whey
Once you see the whey separated, it is time to strain it thru a cheesecloth. Put the cheesecloth over a fine-mesh strainer over a large bowl on the bottom to catch the whey liquid.
Pro Tip: Gently scoop instead of directly pouring it all at once. Directly pouring it will break the curd and turn it back to liquid.
Once most of the liquid has dripped down, you can gently squeeze the cheesecloth bundle to help compact the curd.
Tie the bundle with a rubber band or clip. Insert a chopstick or elevate it in a bowl (cover it with plastic wrap and let the whey drip overnight in the refrigerator.
The purpose of this is to separate the curds from the whey further. Doing this makes the cheese more firm.
Using Cheesecloth vs Cheese Mould
You can use a cheese mould or a cheesecloth.
Using a cheese mould is not necessary but makes the cheese looks appealing and presentable with texture.
If you want it to be fermented cheese, culture it with rejuvelac. I usually don't do this.
The following day, the Almond Ricotta Cheese is ready!
Different Vegan Almond Ricotta Cheese Flavours
Now that the nut base ricotta cheese is ready. It is time to add some flavour to it with fresh herbs, lemon zest or spices.
I like to add lemon zest, olive oil and fresh thyme.
Fold it into the ricotta cheese and put it into an air-tight container or shape it in a cheese mould to serve.
Enjoy it with your favourite crackers, sourdough bread or pasta!
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PrintVEGAN ALMOND RICOTTA CHEESE
This quick and easy Vegan Almond Ricotta Cheese recipe requires a few simple ingredients that you can make at home. I wanted to make plant-based cheeses as I start becoming more and more lactose intolerant, and store-bought ones were too expensive! Who doesn't like incredibly soft nut cheeses that can melt in your mouth?
- Prep Time: 2 days
- Cook Time: 20 mins
- Total Time: 48 hours 20 minutes
- Yield: 2-4 persons 1x
- Category: Appetizers, Snacks
- Method: Boil
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2.5 cups raw organic almonds
- 50ml fresh squeeze lemon juice (a little more if you like it brighter tasting)
- 5 ml sea salt
- 1L filtered water for blending or slow juicing
- 50 ml lemon juice
- 2 sprung thyme
- dash of black pepper
Instructions
- Soak raw almond overnight in a large mason jar.
- The next day, remove skins (optional) and rinse well.
- Make your almond milk in a Hurom Slow Juicer or a Vitamix high speed blender.
- Strain and move grit and excess pulp.
- Add in sea salt. Mix well.
- Pour the almond milk in a saucepan over low-medium heat and bring to a boil. Stirring frequently.
- Once the milk starts to boil, turn to low heat and let it simmer for a 5 minutes. Turn the heat off and let it cool down for another 5 minutes.
- Add in lemon juice and gently stir.
- Let it curdle and coagulate the almond milk. It may take up to 3 hours or more.
- Strain it thru a cheesecloth and let the whey separate overnight in the refrigerator.
- The next next morning, the Vegan Almond Ricotta Cheese is ready!
- Add in lemon zest, thyme and dash of salt and black pepper. Mix well.
- Spoon the almond ricotta cheese into a container or cheese mold to shape it.
- Serve and enjoy with your favourite crackers, sourdough bread or pasta!
Notes
- If you prefer your cheese to be brighter and more tangy, add about 60 ml of lemon juice.
- cheese mold is not necessary but will make the ricotta cheese look more presentable with textures.
- Make 30 second instant organic almond milk with JOI Nutbase Concentrate. Save 10% off - promo code: INSTANOMSS
Nutrition
- Serving Size: 1 bowl
- Calories: 524
- Sugar: 4.5 g
- Sodium: 600.7 mg
- Fat: 44.7 g
- Carbohydrates: 21.2 g
- Protein: 19 g
- Cholesterol: 0 mg
Keywords: almond milk, vegan cheese, plantbased, ricotta cheese, nut milk, nut cheese, almond cheese, vegan, dairy free
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ChihYu says
Thank you so much for this recipe! Love how easy it is to make and so delicious! So many posibilities!
★★★★★
Donny says
Now that more of my family are realizing they have to be dairy-free like me this is the perfect thing to bring to parties! Thanks for this!
★★★★★
Katie says
Perfect vegan ricotta recipe! Definitely a new staple!
★★★★★
Keri says
I made a lasagna with your almond ricotta and it came out beautifully! Thank you for the recipe.
★★★★★
Jacqui says
One of my favorite vegan cheeses to make from scratch! Such a keeper!
★★★★★
Jean says
now we can enjoy a vegan ricotta cheese, the instructions are easy to follow and we enjoyed making this.
★★★★★
Andrea says
love this homemade vegan cheese recipes! so good!!
★★★★★
Janessa says
I've been looking for a dairy free alternative to ricotta to make lasagna! I always have plain store-boughten almond milk on hand. Will that work in this recipe?
★★★★★
Holly says
Nice pairing with our pasta dinner. I spread the ricotta over toasted baguette slices and lightly drizzled it with balsamic. Very good!
★★★★★
Chris says
This vegan cheese was surprisingly easy and so delicious! Will make this again, but double batch for sure! Yum!
★★★★★
Shelby says
This is such a great replacement, the texture comes out awesome!
★★★★★
Lisa says
I had no idea you could make ricotta from almond milk! I'm definitely trying this asap.
★★★★★
Carmy says
Love this vegan version of ricotta cheese!
★★★★★
Nancy says
Thanks Carmy!
Ana says
I love the lemon zest and thyme in this vegan almond ricotta cheese recipe. It tasted great and was easy to make. Thanks for sharing!
★★★★★
Nancy says
the lemon zest will make it brighter and refreshing to eat!
Emily says
Loved this vegan ricotta, so good!
★★★★★
Nancy says
Thanks Emily! what did you eat it with?
Amy Liu Dong says
Wow! Another recipe that I can add to my favorite list. Using almonds and cheese makes this dish enticing and tempting. I love the texture, and it makes it looks so delicious.
★★★★★
Nancy says
the nut cheese is delicious isn't it?
Nora says
Such a lovely combination of flavours and spices! Thank you for sharing!
★★★★★
Nancy says
you're welcome Nora!
Megan says
Oh, I am so going to try this. Thanks for sharing.
★★★★★
Nancy says
You're welcome Megan!
Freya says
I love ricotta but it is the one cheese I can’t find veganised in the store so this is the perfect recipe!
★★★★★
Nancy says
It's hard to find a vegan version in stores!
Linda says
This almond ricotta cheese is so good and can't believe it's vegan!
★★★★★
Nancy says
this cheese is super light and refreshing!
Robyn says
This is so delicious, and so much cheaper to make your own!
★★★★★
Nancy says
It is super economical!! Totally cheaper than store bought!
Alexandra says
This is such a delicious, clever recipe.
★★★★★
Nancy says
high five on that!
Choclette says
Love your method of making ricotta cheese. It seems more authentic somehow. Definitely going to try it.
★★★★★
Lucy says
This vegan ricotta cheese is so easy to make and has such a delightful creamy texture. I prefer it regular ricotta cheese, thank you!
★★★★★
Andrea White says
This Ricotta cheese is the best! So so good and no one will be able to tell it's vegan!
★★★★★
Oscar says
These looks so good, looking forward to trying this recipe.
★★★★★
Nancy says
Happy eating!! It's amazing!
Lilly says
This is such a great recipe! I enjoyed my almond ricotta with nuts and crackers.
★★★★★
Nancy says
I love eating my almond ricotta with nuts and crackers too!
Leslie says
Great recipe for vegan ricotta!
★★★★★
Nancy says
hope you enjoy this lighter take on ricotta cheese!
Sue says
Fantastic!
★★★★★
Nancy says
thank you!
Alexandra says
Love how simple this is to prepare!
★★★★★
Nancy says
I agree and all wholesome ingredients!
Megan Ellam says
Oh, I will have to give this a try. Thanks for sharing
★★★★★
Nancy says
hope you enjoy it!
Debra says
So delish....and so many wonderful things to use this for too.
★★★★★
Nancy says
what would you pair it with first?
Andrea White says
Yum! This is the absolute best! So so delicious!
★★★★★
Nancy says
thanks so much Andrea!
Nicole says
I never knew making vegan cheese could be so easy! I totally want to use this in my vegetarian lasagna and make it totally vegan!
★★★★★
Nancy says
Vegetarian lasagna is a great idea!!
Terri says
Wow - I had no idea how easy this was! My daughter is lactose intolerant so we'll definitely be making this!
★★★★★
Nancy says
That's awesome! Let me know how it goes and what flavour options you choose!
Shelby says
For some reason, I didn't realize how easy this was to make! I now need to make lasagna haha thanks!
★★★★★
Nancy says
yes! put a big spoonful of this with your pasta! It's magical!
Bernice says
I can see that this recipe is quite time consuming, but mostly hands off. Why buy expensive vegan cheese when it is quite easy to make using your recipe? Great post Nancy!
★★★★★
Nancy says
I agree, this recipe does take some planning over 3 days but you can always double the recipe and make a big batch. It never lasts long in our household. I mean I could easily polish it off myself 🙂