Vegan Ricotta

Vegan Ricotta Recipe

By Loving It Vegan

🔪Prep Time: 10 minutes


1 and 1/2 cups Slivered Almonds (195g) soaked in hot water for 1 hour

1/2 cup Canned Coconut Cream (120ml) Unsweetened

1 Tbsp Nutritional Yeast

1 Tbsp Distilled White Vinegar

1 Tbsp Lemon Juice

1 tsp Sea Salt

1/2 tsp Garlic Powder


1Add your slivered almonds to a bowl, pour boiling hot water from the kettle over the top and leave them to soak for 1 hour.

2Then drain them and add to your blender jug along with the coconut cream, nutritional yeast, white vinegar, lemon juice, sea salt and garlic powder.

3Blend until you no longer have any chunks. It will still be grainy, but that is fine, that is what you want with ricotta.

4Transfer to a container and keep it stored in the fridge for up to a week. It’s also freezer friendly if you want to freeze some.

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