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homemade vegan ricotta cheese in a brown bowl
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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
Cook Time 0 minutes
Total Time 10 minutes
Servings 4

Equipment

  • Food processor*

Ingredients

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.

Notes

  • 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
Calories
132
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
13
g
4
%
Fiber
 
5
g
20
%
Sugar
 
1
g
1
%
Protein
 
7
g
14
%
* Percent Daily Values are based on a 2000 calorie diet.