Print
Vegan Ricotta Recipe
Vegan ricotta made with only 7 healthy plant-based ingredients. This recipe is super easy to make, soy-free (no tofu!), and ready in just a few minutes.
Course Dip, Side Dish
Cuisine Italian
Prep Time 10 minutes minutes
Cook Time 0 minutes minutes
Total Time 10 minutes minutes
Servings 4
You can watch the video in the post for visual instructions.
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.
Nutrition Facts
Vegan Ricotta Recipe
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.