almond vegan ricotta

Almond ricotta: a vegan alternative to dairy ricotta

Ricotta cheese is a staple ingredient in many Italian dishes, but for those with dairy sensitivities or following a vegan lifestyle, it can be challenging to enjoy it. Enter almond ricotta, a delicious and nutritious alternative made from almond milk.

Almonds are a highly versatile nut, packed with healthy fats, protein, and various vitamins and minerals. When blended into milk, they are the perfect ingredient to create a creamy cheese that mimics traditional ricotta. This makes it an excellent substitute for dairy-based ricotta in pasta dishes, pizzas, or as a filling for lasagna.

So, how is almond ricotta made? The process is straightforward, requiring only a few simple ingredients. To make it, you’ll need a good unsweetened almond milk (either raw or roasted), water, lemon juice, and a pinch of salt. Boil the almond milk, add lemon and salt, and then let it strain. That’s it.

Not only is almond ricotta a healthier option compared to dairy-based ricotta, but it’s also lower in calories and fat. It’s an excellent source of healthy fats, protein, and fiber, making it an excellent addition to any meal.

In conclusion, almond ricotta is a fantastic alternative to traditional dairy-based ricotta. Its creamy texture and nutty flavor make it a versatile ingredient, perfect for a variety of dishes. Give it a try, and you’ll be pleasantly surprised by how delicious and nutritious it can be.

Here’s the easy and quick process to prepare this vegan ricotta cheese:

Almond ricotta: a vegan alternative to dairy ricotta

3 from 6 votes
Course: SidesCuisine: ItalianDifficulty: Easy
Servings

2

servings
Prep time

5

minutes
Resting time

1

hour

Ingredients

  • 2 cups unsweetened almond milk (or soy)

  • 2 tbsp lemon juice

  • ½ tsp salt

  • optional: herbs (thyme, rosemary…)

How to

  • In a saucepan, heat the almond milk over medium heat until it begins to simmer.
  • Remove the saucepan from the heat and add the lemon juice and salt. Stir until combined.
  • Let the mixture cool for a few minutes, then pour it into a cheesecloth-lined strainer over a bowl.
  • Let the mixture strain for about 30 minutes to an hour, until most of the liquid has drained and a thick, ricotta-like consistency remains. To get a more firmer cheese, cover with the cloth and add a weight on top.
  • Transfer the almond ricotta to a bowl and stir in any herbs you like (rosemary, basil or oregan are all good options) or even nutritional yeast and garlic powder, if desired. Optionally, transfer to a ricotta mold to rest until it’s the moment to taste it.
  • Serve immediately or store in an airtight container in the refrigerator for up to 3-4 days.

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Looking for the perfect vegan + gluten-free sourdough bagel recipe to go with this cheese cream? Check out my recipe here.

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2 Comments

  1. This was a total flop. It never curdled- when I strained it it just went right through the colander. Maybe it was the kind of almond milk I used? Wasted ingredients 🙁

    • Hi Stephanie, I’m sorry to hear this! The final result depends a lot on the quality of almond milk that has to be “rich” in almond. For best results, try to check the ingredients label and choose an almond milk with at least 7% of almonds.

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