Vegan Ricotta

Over the years, I’ve experimented with making various kinds of vegan ricotta cheese. In the vegan world, there have historically been two ways to make ricotta: using tofu and using nuts (usually almonds or cashews). Neither of these options have ever been personally satisfying so I had to come up with a solution. What I landed on is using a combo of tofu and almonds!

Making a hybrid almond and tofu ricotta results in a version that has enough to protein to hold it together while having enough fat to give it that classic smooth, velvety texture. I can’t believe it took me this long to figure this equation out, but the important thing is that this vegan ricotta recipe is perfect and I can’t wait for you to try it.

Equipment Needed

• Food processor. You’re going to use the food processor to blend your tofu and almonds together.
  • If you don’t have a food processor but you have a high-powered blender (like a Vitamix), this could also work. Just make sure you have a tamper for your blender. Since this recipe is fairly low-volume for the typical blender’s capacity, you may have trouble getting everything to combine without a tamper. If you don’t have a tamper, make sure to scrape down the sides very often to get everything to combine.
• Tofu press. You could go old-fashioned and press your tofu with a kitchen towel and some heavy objects, but a tofu press will make your life so much easier!

Ingredients for Vegan Ricotta

• Blanched slivered almonds. Cashews are my usual go-to when it comes to making homemade vegan cheese, but for ricotta in particular, almonds are my favorite! When soaked and thoroughly blended, they retain a slight graininess that is similar to the texture of real ricotta. Blanched slivered almonds are best because their skins are already removed. If you can only find whole, raw almonds, you’ll want to pop off the skins by hand after soaking.
• Unsweetened plain plant milk. I prefer something with a fairly neutral flavor, like cashew milk or oat milk. In a pinch, you can use water; using milk just makes the ricotta ever-so-slightly creamier.
• Extra-firm tofu. Blended tofu lends extra body to the vegan ricotta, making it creamier and higher in protein (similar to the real thing).
• Lemon juice and apple cider vinegar. I think this combo best approximates the slight tanginess of ricotta.
• Extra-virgin olive oil. Helps make the vegan ricotta more luscious and adds a little extra flavor that tastes good in savory recipes. If you’re planning to use this ricotta in a sweet dish (like stuffed French toast), you can omit this for a more neutral flavor — or even substitute in some softened vegan butter.
• Salt.

Add-Ins (optional but recommended)

• Garlic powder. Or add in a clove (or two) of fresh garlic. Especially if you’re using this vegan ricotta in something like lasagna or stuffed shells, a little extra garlic never hurt.
• Fresh chopped basil. This adds an incredible fresh flavor the ricotta that makes it irresistible!

How to Make Tofu & Almond Ricotta

Soak Almonds & Press Tofu

1. Soak your almonds thoroughly — preferably overnight or for at least 4 hours at room temperature. If you forget, you can soak them in boiling water for 1 hour, but ideally the longer they soak the better. If you skip this step there’s a good chance they will blend up very grainy.
2. About 20 minutes before you make the ricotta, you’ll also want to use your favorite method to press your tofu. I like to use a tofu press, but you can also wrap the block of tofu in a clean, lint-free kitchen towel and gently weigh it down with something like a cutting board or heavy plate.

Blend the Ricotta

3. Drain the almonds and add them to a food processor along with 1/4 cup unsweetened, plain plant milk, lemon juice, apple cider vinegar, and extra-virgin olive oil. Process until they’re as smooth as possible — this can take up to a few minutes. To ensure everything blends evenly, regularly scrape down the sides of your food processor bowl with a spatula.
4. Once you get the almonds as smooth as possible, add in the tofu and salt and process until smooth and fluffy. Again, scrape down the sides of the food processor as needed to make sure everything is incorporated.
5. Taste and adjust to preference. Add more salt or lemon juice if you like.
6. Once you’re happy with the base flavor of the ricotta, you can add in garlic powder, fresh chopped basil, or Italian seasoning. I always recommend this if you’re planning to use this vegan ricotta in lasagna or stuffed shells.

How to Use Vegan Ricotta

This plant-based ricotta can be used in almost any recipe that calls for regular ricotta, including both sweet and savory dishes. Since this recipe isn’t pre-seasoned like some vegan ricotta recipes, it’s totally neutral and thus more versatile.

Try it in savory dishes such as:

• Pizza (white slice, anyone?).
• Vegan lasagna.
• Stuffed pasta (like manicotti or stuffed shells).
• Calzoni.

Or use it in a dessert recipe like stuffed French toast or vegan cannoli.

I haven’t tried using it in baked goods or things like ricotta gnocchi yet, so I can’t vouch for the results in cases where ricotta is used as a binding agent.

Substitutions & Variations

Can I use cashews (or another kind of nut)?

Yes, you can use cashews in this dairy-free ricotta recipe. Personally I think the texture is a bit less convincing but it will still be delicious!

Simply substitute in an equal volume of raw cashews for the blanched almonds and follow the recipe as written.

Macadamia nuts or pine nuts could potentially be a good substitution, although I haven’t personally tried either since they’re so pricey!

Can I use whole raw almonds?

Yes, but you will want to peel off the almond skins by hand after soaking. The skins will make the texture of the ricotta too grainy (and will also impact the color).

What if I can’t eat nuts?

You could try making this recipe nut-free by using raw soaked sunflower seeds, but this would definitely impact the flavor substantially. It might still be tasty but it won’t be as neutral as the almond-based ricotta. If you plan to use it in a dish that has lots of other prominent flavors (like lasagna or stuffed shells), the sunflower flavor might not be too distracting in context. It will come down to your personal taste!

Can I make this without tofu?

There isn’t a good replacement for tofu in this particular recipe. It contributes a lot to the texture and body of the ricotta. If you don’t want to utilize tofu, you can try out a purely almond-based ricotta.

Can I add nutritional yeast?

Many other recipes for vegan ricotta call for nutritional yeast, which will contribute a more “cheesy” and savory flavor. Personally I don’t add it to mine, because I’m trying to replicate the flavor of real ricotta, which is quite neutral. But I think nutritional yeast could be a great addition if you want to boost the cheesiness factor! Try 1 or 2 tablespoons.

Storing Vegan Ricotta

Ricotta can be stored in an airtight container in the fridge and is best used within about 5 days. It may be good up to a week but the flavor won’t be as fresh and some of the liquid may begin to separate.

Leftover vegan ricotta can also be frozen for up to 1 month in a very airtight container. Defrost it in the fridge overnight. Some separation of the liquid may occur when defrosting; just give it a good stir to re-incorporate it.

If you added fresh basil or other herbs to your ricotta, the herbs won’t taste as fresh if frozen and defrosted.

More Vegan Recipes

• Vegan Cheese Sauce Recipe
• Vegan Yolk Sauce
• Vegan Whipped Feta Dip