How to Make Vegan Ricotta
This vegan ricotta is creamy, light, and easy to make with almond flour, lemon juice, nutritional yeast, and simple plant-based ingredients. Soft, slightly grainy, and versatile, it works beautifully in pasta, baked dishes, spreads, and sweet recipes.
Ingredients
- 1 cup Almond Flour
- ¾ cups Water More if needed
- 1 tbsp Nutritional Yeast
- 1 tbsp Lemon Juice
- 1 tsp Apple Cider Vinegard
- ½ tsp Salt
Instructions
- Add the almond flour, nutritional yeast, lemon juice, apple cider vinegar, salt, and ½ cup of water to a high-speed blender or food processor.
- Blend while gradually adding the remaining water, little by little, until the mixture becomes creamy but still slightly grainy, similar to traditional ricotta.
- Transfer the mixture to a small saucepan and cook over medium heat, stirring continuously, until it reaches a gentle boil and begins to thicken.
- Remove from the heat and let the ricotta cool at room temperature. It will continue to set as it cools.
- If there is excess liquid, strain it lightly with a fine mesh sieve or cheesecloth. Transfer the ricotta to an airtight container and refrigerate for at least 30 minutes to help the texture become more defined.
- Before serving, taste and adjust with more salt, lemon juice, or a drizzle of olive oil for a savory version.
For a sweeter version, add a little maple syrup or rice syrup.
Notes
Nutrition
Serving: 60gCalories: 168kcalCarbohydrates: 7gProtein: 7gFat: 14gSaturated Fat: 1gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.003gCholesterol: 1mgSodium: 46mgPotassium: 51mgFiber: 3gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 61mgIron: 1mg