Vegan Ricotta! Whether you’re layering in hearty lasagna, cradling ricotta-filled shells, or topping wood-fired crusts, this plant-based ricotta delivers richness without overpowering the other ingredients, making it an essential staple for dairy-free cooking.

This Vegan Ricotta is a dream for plant-based home cooks, elevating everything from stuffed shells and lasagnas to pizzas, crostini, toast, or flatbreads. Its creamy, rich texture mimics traditional ricotta, making it a versatile canvas for your favorite flavors. While ricotta on its own is fairly mild, this version shines when paired with roasted vegetables, tangy tomatoes, garlic, and a drizzle of dressing, soaking up sauces and herbs like a sponge. The result tastes remarkably faithful to the real deal, with a clean, luscious bite that holds up beautifully in baked dishes or dolloped on warm bread.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

This Whole Food Plant Based ricotta has the same creamy texture and mellow, comforting flavor you expect from dairy ricotta, but it’s crafted from wholesome plant ingredients.

We loved how it adds to sauces, folds smoothly into lasagna, and makes for a delicate topping. It’s the kind of ricotta you want to keep stocked for weeknight dinners and weekend comfort meals alike, because it makes weeknight Italian flavors feel indulgent without compromising on nutrition.

You gotta give this one a try—creamy, satisfying, and surprisingly versatile, it’s a crowd-pleaser that proves plant-based cooking can absolutely deliver the classic ricotta experience.

Tips for Success:

• Flavor Profile: This Vegan Ricotta is excellent for making Italian dishes like stuffed shells, lasagnas, pizzas, on toast or flatbreads, virtually anywhere you want to use ricotta. It tastes like the real deal. Ricotta in general does not have a ton of flavor. It is somewhat bland, but it works great when other ingredients are added to it or used as a base.
• Consistency/Texture: The texture is very similar to real ricotta cheese with its soft, moist, and slightly grainy texture, which typically feature soft, fine, delicate curds. You can make it silkier and smoother if you wish by adding more water.
• Taste Test Before Committing: The beauty of this recipe is that you can literally taste it before refrigerating to see if you need to add more garlic powder, lemon juice, or water.
• Listen To Your Blender: Start the high-speed blender on low. Then gradually increasing the speed. Listen carefully and watch the blender. If the blender appears to stop blending, then stop and stir the mixture with a spoon or table knife, then restart the blender on low and build up the speed again. Look at the mixture to ensure it is moving and blending in the center in a swirling pattern. The mixture is thick, but not overly thick. It will not pour.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.
• Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered air-tight container.

This ricotta can be frozen; however, it will become slightly watery upon thawing.

Pantry Products:

• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• High-speed blender

If you try this wholesome vegan ricotta, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Ricotta

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 25 Minutes
• Total Time: 25 Minutes
• Yield: 1 ¼ Cups 1x
• Category: Condiment
• Cuisine: Italian

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Description

This Vegan Ricotta is a dream for plant-based home cooks, elevating everything from stuffed shells and lasagnas to pizzas, crostini, toast, or flatbreads.

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Ingredients

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• 1 cup raw slivered almonds
• 2 Tablespoons + 1 teaspoon lemon juice (+/-)
• Pinch to ¾ teaspoon sea salt (+/-) *
• Pinch garlic powder (+/-)
• ½ cup + 1 teaspoon water (+/-)

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Instructions

1. Place the raw slivered almonds into a bowl, cover with boiling water and allow to sit for 20 minutes, then drain and discard the water and place the soaked almonds into a high-speed blender.
2. Add all the remaining Ingredients into the high-speed blender (along with the soaked almonds). Start the high-speed blender on a slow speed, then gradually increase until blending on high until smooth, scraping down the sides and in intervals stirring the mixture with a spoon as needed.
3. Place the ricotta into a glass container, cover and refrigerate for at least 30 minutes or overnight.
4. Enjoy in your favorite dishes, like lasagna, stuffed shells or on toast, flatbread, or pizza, virtually anywhere where you enjoy ricotta!

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Notes

Please reference the blog post for Tips for Success, Pantry Products Used, Storage and Freezing, and Kitchen Equipment Used.

Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Servings:  Makes 1 ¼ cups

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