Quick and Easy Vegan Almond Ricotta Cheese Recipe

5 from 55 reviews

Homemade Vegan Almond Ricotta Cheese Recipe is quick and easy to make with three simple ingredients. This versatile dairy-free ricotta recipe has a light and fluffy, creamy texture. It is a delicious addition to pasta, pizza or a mascarpone replacement in desserts! It is so addictive you will want to make a double batch.




    • Lemon Zest, if desired
    • 2 Sprung Fresh Thyme
    • Dash of Black Pepper
    • Dash of Sea Salt Flakes
    • Olive Oil


  1. Soak raw almond overnight in a large mason jar.
  2. The next day, remove skins (optional) and rinse well.
  3. Make your almond milk in a Hurom Slow Juicer or a Vitamix high speed blender.
  4. Strain and move grit and excess pulp.
  5. Add in sea salt. Mix well.
  6. Pour the almond milk in a saucepan over low-medium heat and bring to a boil. Stirring frequently.
  7. 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.
  8. Add in lemon juice and gently stir.
  9. Let it curdle and coagulate the almond milk. It may take up to 3 hours or more.
  10. Strain it thru a cheesecloth and let the whey separate overnight in the refrigerator.
  11. The next next morning, the Vegan Almond Ricotta Cheese is ready!
  12. Add in lemon zest, thyme and dash of salt and black pepper. Mix well.
  13. Spoon the almond ricotta cheese into a container or cheese mold to shape it.
  14. Serve and enjoy with your favourite crackers, sourdough bread or pasta!



  1. If you prefer your cheese to be brighter and more tangy, add about 60 ml of lemon juice.
  2. Ricotta cheese mold is not necessary but will make the ricotta cheese look more presentable with textures.




Keywords: almond milk, vegan cheese, plantbased, ricotta cheese, nut milk, nut cheese, almond cheese, vegan, dairy free

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