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Creamy and addictive vegan lemon almond ricotta that requires only 6 ingredients and less than 5 minutes to make!
If you haven’t noticed I am all about ease here, let me remind you. I like easy recipes! I also like food that’s packed with flavor but guess what? Vegan recipes don’t have to be complicated to taste delicious!
I feel like that’s such a common misconception and one that deters people away from adapting more of a plant-based diet. Let me introduce you to a recipe to sway the skeptics!
This vegan lemon almond ricotta is downright addicting. It’s light, creamy, fluffy, slightly sweet, a little tangy and all around perfect. It tastes so similar to a real ricotta. The best part is that it’s versatile! Make, taste and adjust flavors if desired!
I love adding lemon to this ricotta. It’s adds such a perfect zest to the lightness and it is so flavorful. My favorite way to enjoy it is on toast in the morning!
Key Ingredients
Blanched and slivered almonds- that’s the base of this vegan lemon almond ricotta cheese and where it gets most of it’s flavor!
Unsweetened plain coconut yogurt- this is what gives the cheese that subtle tang. I highly recommend this one.
Nutritional yeast- I only add a small amount, but it gives the perfect depth to this cheese.
Lemon zest- the perfect finishing touch to make this ricotta refreshing and light.
How to Make
This is as simple as it gets!
Just add everything to a blender and pulse! You will need a high speed blender for this recipe. I have tried making this is my food processor and I actually did not get good results so I recommend a quality high speed blender.
You will need to pulse this for a couple minutes. At first it will look way too watery but keep pulsing- the almonds will start to break down and the ricotta will get thicker.
Once your ricotta is creamy and whipped, test it out. Feel free to add more warm water, in small amounts and very slowly, if you want it creamier.
Remove the ricotta from the blender and put it in a medium bowl. Stir and taste test. Add lemon zest to taste. Add more salt/garlic powder if needed.
Cover and refrigerate. This tastes even better the next day!
If you make this recipe. don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Vegan Lemon Almond Ricotta [GF, Oil-Free]
Equipment
- High Speed Blender
Ingredients
- 1 & 1/2 cups blanched and slivered almonds
- 2 tbsp fresh lemon juice
- 2 tbsp unsweetened plain coconut yogurt needs to be plain and unsweetened
- 1/4 tsp mineral salt plus more to taste after blending, if preferred
- 1/4 tsp garlic powder plus more to taste after blending, if preferred
- 1 tsp nutritional yeast
- 3/4 cup warm water
- lemon zest to taste
Instructions
- Add all of the ingredients to a high speed blender.
- Pulse on high for 1-2 minutes, until the texture is whipped and creamy and no large bits of almonds remain. You will need to stop and scrape the ricotta off the sides of the blender and down toward the blade a few times.
- Once the texture is whipped and creamy, test it out. If you want this creamier, add more warm water in small amounts and very slowly until desired consistency is reached.
- Remove ricotta from the blender, add to a medium size bowl, stir and taste test. Add lemon zest to taste. Then, add more salt and garlic powder if preferred.
- Cover and refrigerate and enjoy! It tastes even better the next day.
Notes
- You will need blanched and slivered almonds for this recipe.
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