Vegan ricotta cheese made with only 6 healthy plant-based ingredients. This recipe is super easy to make, soy-free (no tofu!), and ready in just a few minutes. It’s perfect for vegan lasagna or can be enjoyed as a dip!
I love to make simple recipes that contain only a few ingredients and don’t take a lot of time. This chickpea ricotta is a recipe that everyone can make, it’s ridiculously simple. If you love dips with a cheesy taste, look no further.
As per Wikipedia Ricotta is an Italian whey cheese made from sheep, cow, goat, or Italian water buffalo milk whey left over from the production of other cheeses.
Does my own homemade ricotta cheese taste exactly the same? Probably not, however, it’s still very delicious!
Only 6 Ingredients
Yes, that’s right! I am sure everyone has salt and pepper at home, therefore you only need to buy 6 ingredients for this dairy-free ricotta. But maybe you already have all the ingredients. Let’s see:
- Chickpeas – either canned or cooked from dry
- Garlic – adds a wonderful flavor and has many health benefits
- Lemon juice – you can use lime juice or apple cider vinegar instead
- Plant-based milk – any dairy-free milk is fine. Some examples are almond milk, cashew milk, oat milk, coconut milk, etc.
- Nutritional yeast – it will add a cheesy flavor.
- Almond flour – you can use ground sunflower seeds or cashews instead (for cashew ricotta).
All measurements can be found in the recipe card below!
How To Make Vegan Ricotta Cheese?
Process chickpeas, garlic, lemon juice, salt & pepper in a food processor. Then add plant-based milk and pulse again.
Here is how the homemade ricotta cheese alternative will look after adding nutritional yeast and almond flour.
The texture shouldn’t be super smooth, it’s fine if it’s a little chunky. And that’s it! I told you, the recipe is very easy.
If you can’t have chickpeas, you could make tofu ricotta. I tried it once but wasn’t super impressed with the taste.
How To Serve?
I love to put it on my creamy Vegan Lasagna Soup. You can see a photo of it below! Also, you can use it to make stuffed shells or Vegan Lasagna Rolls! Or simply use it as a dip with crackers or veggies instead of hummus. The possibilities are endless! 🙂
Can I freeze it?
Yes, you can freeze this homemade vegan ricotta cheese for up to 3 months. Or store leftovers covered in the refrigerator for up to 5 days.
This Almond Ricotta Is:
- Vegan (dairy-free)
- Easy to make
- Perfect as a side dish
Should you give this vegan ricotta a try, please leave a comment and rating below and don’t forget to tag me in your Instagram or Facebook post with @elavegan and #elavegan because I would love to see how your chickpea ricotta turned out! 🙂
Do you love dips/sauces? Make sure to also check out my other vegan recipes:
Vegan Ricotta Recipe
- Process chickpeas, garlic, lemon juice, salt & pepper in a food processor.
- Scrape down the sides of the processor with a spatula or spoon, add plant-based milk and pulse again.
- Add nutritional yeast and almond flour and pulse again, scraping down the sides of the processor if needed.
- Taste and adjust seasonings. Add more salt/pepper or lemon juice and mix again.
- Use in any recipe that calls for ricotta cheese, for example, my Vegan Lasagna Soup or use as a dip (for crackers, veggies, etc.).
- Store leftovers covered in the refrigerator for up to 5 days.
- You can use finely ground sunflower seeds or cashew nuts instead of almonds.
- The nutritional yeast will add a "cheesy" taste. If you don't use it, increase the amount of almond flour.
- Recipe serves 4. Nutrition facts are for one serving.
If you are using Pinterest, feel free to pin the following photo: