Vegan Almond Ricotta (Dairy-free)
Recipe type: Vegan, parve
Prep time: 
Cook time: 
Total time: 
Serves: Makes 4 cups
Adapted from Miyoko Schinner, author of Artisan Vegan Cheese
  • 2 cups raw, whole almonds or blanched almonds (soaked overnight)
  • 5-1/4 cups filtered water, divided
  • 2 cloves garlic
  • ½ teaspoon kosher salt
  • Pinch of pepper
  • 1 tablespoon nutritional yeast
  • A few squeezes of fresh lemon juice
  • ½ cup fresh basil, sliced thinly
  1. Put almonds and 4 cups of water in a glass bowl and cover. Soak overnight for 8 to 12 hours. Drain and rinse almonds. If the almonds have their skins on, pinch each one firmly to slip off the skins, and discard the skins.
  2. In a high-powdered blender (like a Vitamix), place the almonds, garlic, salt, pepper, nutritional yeast, lemon juice, and 1 cup of water. Process on high, scraping down the sides as needed. Blend until the ricotta is creamy and fluffy, but still slightly grainy, like dairy ricotta. Add a little more water (about ¼ cup) if needed to achieve a texture that is almost smooth.
  3. Transfer ricotta to a bowl and stir in the basil. Serve immediately or refrigerate. Keep covered in the refrigerator for up to 1 week.
Recipe by Dana's Table at