The best vegan ricotta with an authentic ricotta taste and texture and made with just four simple ingredients. It's light, fluffy, mild, creamy and milky and can be enjoyed as it is or used as a non-dairy substitute for ricotta cheese in any recipe.
This vegan ricotta recipe is incredible. I have been making it on repeat for months while perfecting the recipe and still can't get over how authentic it is. We're talking super light and fluffy and milky... So milky. It really is hard to believe it's vegan. And it can be used in literally any way you would regular ricotta. I've been living my best vegan life while adding it to everything!
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What is ricotta and is it vegan?
Can vegans eat ricotta cheese? The answer is no because traditional ricotta cheese is made from animal milk and vegans do not consume animal products. But, that's where my vegan alternative to ricotta comes in. This is a dairy-free ricotta with all of the taste and texture of real ricotta, without the involvement of any animals!
You might be surprised to know that ricotta isn't technically a cheese. It's actually a curd and is made from either cow, sheep or goat milk. It is soft, white, mild, slightly sweet and milky with an appearance not unlike cottage cheese.
Ricotta is used in abundance in all regions of Italy and is traditionally a by-product of the cheese-making process. The whey, which is leftover after cheese is made, gets heated to boiling in a metal container, sometimes with the addition of some fresh milk to enrich it, and the solids float to the top. They are skimmed off and poured into little baskets to drain. Then you have fresh ricotta.
Nowadays, tradition is often left behind for mass production purposes, and ricotta is made with whole milk which is coagulated with an acid, creating curds which are then strained, in a process very similar to the one we will be using to make this vegan ricotta recipe.
Ingredient & equipment notes
My vegan ricotta cheese is a very simple recipe with simple, naturally gluten-free ingredients but produces surprisingly fantastic and authentic results.
Here is what you need to make this vegan ricotta recipe:
- almond flour - It must be almond flour and not almond meal and you cannot use whole raw almonds.
- water
- apple cider vinegar - essential for its mild flavour and the way it curdles
- salt - essential for flavour
- sugar - the recipe will not work without it. It aids the curdling effect.
Every single one of these ingredients is essential for making this vegan ricotta cheese recipe. If you want it to work well you cannot substitute them for anything else.
As for equipment, you will need:
- a blender - Essential for this recipe. A food processor won't do.
- a large saucepan
- a sieve (or colander)
- cheesecloth or a clean non fluffy dishtowel- Sheets of cheesecloth are super cheap. I've been really liking these round cheesecloths. They are a little more expensive but much sturdier and longer-lasting so probably worth splashing out on if you'll be cheesemaking frequently. They wash well, feel like they will last for ages even with repeated use and they are unbleached which is great if you don't want any residual chemicals leaching into your food.
- A piece of string - or an elastic band
- (OPTIONAL) cheese molds - You do not need these so don't worry if you don't have any or don't want to buy them. The ricotta can easily be made without them, but they are nice if you want a professional look. If you're having company over and making a vegan cheeseboard it would be a lovely touch and they are pretty inexpensive too. I got this pack of 5 cheese molds on Amazon.
What's the difference between almond flour and almond meal?
Almond flour is made from blanched skinless almonds and is super fine, powdery, soft and pale creamy yellow in colour. It has a mild, buttery flavour which is why it works so well in this recipe and in my vegan butter recipe.
Almond meal on the other hand is made with raw almonds, often with skins still on. It is coarser, harder and grainier than almond flour, slightly stronger in flavour and darker in colour with small brown flecks throughout if the skins were still intact.
Almond flour is found in almost all grocery stores and it will be clearly labelled on the bag that it is made from blanched almonds. I buy mine in bulk from Costco but Bob's Red Mill is a popular brand of almond flour carried in most stores in North America. In the UK you can buy almond flour from Holland and Barrett.
How to make vegan ricotta
(For detailed measurements and instructions, see the printable recipe card).
There are many vegan ricotta cheese recipes online but they aren't very authentic. They all involve blending up the ingredients to form a thick, dense, spreadable cheese like vegan tofu ricotta. They might taste ok but you're not going to get fluffy clouds of milky vegan ricotta that way.
My method of making homemade vegan ricotta is different and it really does make the best vegan ricotta. It is made just as the original is, by heating, curdling and straining and it gives you that authentic, light, almost fluffy texture and mild, milky flavour.
Here's exactly how it's done:
- Blend the almond flour, salt, sugar and water together until completely smooth, white and milky.
- Strain it
- Heat and add the vinegar then allow to cool to room temperature.
- Pour the curdled milk into a cloth and let it drain overnight in the fridge.
When you open the cheesecloth the next day you can use the ricotta right away, or you can press it into a cheese mold so that it looks super-duper professional and you feel like a vegan cheesemaking star!
Then after a few hours chilling in the fridge, when you turn it out of the mold it will look like this:
Perfect for presenting on your vegan cheese or snack board with crackers, bread, olives, chutneys, roasted or raw vegetables, grapes and some vegetable pate.
Success tips
For the very best results when making this recipe follow these tips:
- It's best to start making this recipe in the morning. It doesn't take much hands-on time but it does need to sit out at room temperature for several hours while it curdles, then needs to be drained in the fridge overnight after that.
- You must use almond flour and nothing else.
- There cannot be any substitutions with this recipe.
- Blend the almond flour, water, sugar and salt absolutely thoroughly for at least 1 minute.
- Don't skip the sugar. It won't curdle properly without it
- Make sure you make your ricotta at least the day before you need it. It needs to drain through the cheesecloth overnight.
- For a firmer vegan almond ricotta, simply leave the ricotta draining in the cheesecloth for a few days longer, but keep an eye on it and catch it at the texture you want. You don't want it to dry out too much.
How to use vegan ricotta
My vegan ricotta cheese is extremely versatile and can be used as a direct substitute for ricotta cheese. It can literally be used in any way regular ricotta can even be whipped.
Enjoy it for breakfast, lunch, dinner and dessert, serve as it is or cook/bake it into all of your favourite treats. Its uses really are almost endless!
Some vegan almond ricotta usage ideas include:
- drizzled with good olive oil, sprinkled with some fresh thyme or oregano and cracked black pepper then served on a vegan cheeseboard or snack board.
- whipped up in a bowl and spread onto bread, crackers etc.
- make bruschetta: Slice a baguette into rounds, rub with garlic, brush with olive oil and griddle or bake until golden and crispy. Spread with vegan ricotta and top with your favourite toppings. I love griddled strips of zucchini and roasted cherry tomatoes or strawberries with thyme, black pepper and reduced balsamic vinegar drizzle. A squeeze of lemon juice is lovely too.
- with salads like my strawberry spinach salad or pear walnut salad
- it's the best vegan ricotta for lasagna!
- whip and toss through pasta
- dollop on pizza
- dollop into bowls of soup like my Vegan Italian Sausage Pasta Soup or my Vegan Tortilla Soup
- on oatmeal waffles or pancakes
- use as a whipped cream substitute on any or all desserts like vegan pumpkin pie or apple cake
- fill cakes, bake it right into cakes, make cheesecakes
- Use as a filling for cannoli, vegan English pancakes or crepes
- fill ravioli, tortellini or squash blossoms
- fill tarts or Danishes (sweet or savoury)
- stuff bell peppers or pasta shells
- stir into risotto or risi e bisi to make them even creamier
- beat into mashed potatoes
- eat with granola and fruit instead of yogurt for breakfast
- serve with roasted strawberries for dessert
- whip and fill vegan pavlova or meringue nests
- fold through vegan scrambled eggs
- fold through pancake batter to make ricotta pancakes
- make gnocchi with it
- bake and serve with roasted vegetables and crusty bread for a tasty dinner
How to store
Store this dairy-free ricotta in an airtight container in the fridge for up to 2 weeks.
Vegan ricotta can be frozen but the texture will change a bit because of its high moisture content. Defrost it overnight in the fridge then give it a good stir before using. Once defrosted it's best used as part of a recipe like in a lasagna or stuffed shells, rather than using it as is.
Recipe FAQS
You can compost it or re-use it in another recipe. You can make these almond pulp cookies (just omit the salt as the pulp is salted), or spread it in a thin layer on a baking tray and place in a really low oven until it has dried out completely. Then you can crumble it up and store it in a sealed jar. Add to homemade granola, baked goods, oatmeal or smoothies.
More ricotta, or myvegan almond cake or almond flour chocolate chip cookies!
More vegan cheese recipes
Loving this plant-based ricotta? You might also enjoy my vegan feta cheese and vegan cream cheese.
📖 Recipe
Vegan Ricotta
Author:
Ingredients
- 168 grams / 1½ cups almond flour , it MUST be almond flour not almond meal
- 750 mls / 25 fl oz / 3 cups + 2 tablespoons water
- 1 tablespoon white or cane sugar
- 1½ teaspoons fine salt
- 60 mls / ¼ cup apple cider vinegar
RECOMMENDED EQUIPMENT
INSTRUCTIONS
- To a blender add the almond flour, water, sugar and salt. Blend for at last a minute until white, completely smooth and milk-like.
- Place a sieve over a large saucepan. Line the sieve with cheesecloth, nut milk bag or very clean lint free dish towel, and strain the milk from the blender through it and into the pan. Give it a good squeeze to get the last of it out. Discard/compost the pulp or see the FAQ's for ways to use it in another recipe.
- Heat the blended milk in the pan over medium heat until just starting to boil. Wait until you see some vigorous boiling bubbles form then turn off the heat right away.
- Immediately add the vinegar to the hot milk and stir. Cover with a lid and leave at room temperature until completely cool. This will take several hours. You can easily leave it up to 6 to 7 hours if you need to go out. Don't be tempted to put it in the fridge to hurry it up. It needs to stay at room temperature.
- Once it is completely cool, set a sieve over a mixing bowl and line it with some fresh cheesecloth (or a very clean non fluffy dish towel). Carefully pour the curdled milk mixture into the cheesecloth, then bundle it up tightly at the top and tie with string or an elastic band.
- A lot of clear liquid will come out quite quickly. Pour it down the sink before putting the whole thing (bowl, sieve, and cheese sitting inside it) in the fridge overnight to drain. Don't be tempted to squeeze it to hurry it up because you will affect the texture of the ricotta. Just let gravity do its thing.
- In the morning it's ready. You can open the cheesecloth and use the ricotta immediately or you can transfer the ricotta curds to a cheese mold or ricotta basket to get a more traditional ricotta shape. You can also leave it for a few more days in the cheesecloth over the sieve and bowl to become drier and firmer if you want to.
- If using a ricotta basket or cheese mold, simply spoon the ricotta curds into it and press down to compact it gently. Fold up a few pieces of kitchen paper or a clean cloth and lay it on a plate, then sit the basket of ricotta on top. Cover with an upturned bowl and put in the fridge for a couple of hours (or longer) before carefully turning out of the basket to reveal your perfect little ricotta.
- Use in any way you would regular ricotta.
NOTES
- The recipe makes about 1 cup of ricotta so multiply it accordingly if you are using in a recipe.
- Step by step photos are included in my post above the recipe.
- It's best to start making this recipe in the morning. It doesn't take much hands-on time but it does need to sit out at room temperature for several hours.
- You must use almond flour and not almond meal. Almond flour is made from blanched skinless almonds and is super fine and pale creamy yellow in appearance. It's found in almost all grocery stores and it will be clearly labelled on the bag that it is made from blanched almonds. I buy mine in bulk from Costco but Bob's Red Mill is a popular brand of almond flour carried in most stores in North America. In the UK you can buy almond flour from Holland and Barrett.
- There cannot be any substitutions with this recipe if you want it to be successful.
- Blend the almond flour, water, sugar and salt absolutely thoroughly for at least 1 minute.
- Don't skip the sugar. It won't curdle properly without it
- Make sure you make your ricotta at least the day before you need it. It needs to drain through the cheesecloth overnight.
- For a firmer vegan almond ricotta, simply leave the ricotta draining in the cheesecloth for a few days longer, but keep an eye on it and catch it at the texture you want. You don't want it to dry out too much.
Freezing - Vegan ricotta can be frozen but the texture will change a bit because of its high moisture content. Defrost it overnight in the fridge then give it a good stir before using. Once defrosted it's best used as part of a recipe like in a lasagna or stuffed shells, rather than using it as is.
NUTRITION
Nutritional information is provided for convenience & as a courtesy. The data is a computer generated estimate so should be used as a guide only.
Maria says
OMG, this ricotta is so good and easy to make! Thank you for your hard work to create delicious recipes from simple ingredients!
Melanie McDonald says
Thank you Maria. I'm really pleased you're enjoying the recipe!
Stephanie says
Thank you so much for this recipe! it is soooooo creamy! Only thing is I do smell/taste a bit of the apple cider vinegar when I'm eating it... should I add a bit less next time? or is there another vinegar that can be subbed?
A Virtual Vegan says
Apple cider vinegar is the mildest vinegar you can use. I don't recommend switching it for another. Maybe try another brand? They all taste a little different. I can't taste the vinegar when I make it and have been using Mother Earth ACV from Costco. I've also used Marukan ACV.
Don't use less or you won't get the necessary curdling.
Rochelle says
Second time making this and still love it. I bought nut milk bags off Amazon specifically for this recipe as it was clumsy with cheesecloth. No regrets!
Amy says
Crazy good. Just wow. We’ve made it 4 times now in a month!
Candace Mitchell says
The best vegan cheese recipe I've tried. Blown away. My pizza thanks you!
Katelyn says
Amazing recipe. So much better than tofu ricotta. It has such a light creamy texture. It will be a staple for us now.
Rachel says
Hey there, I just made this and I really wish it weren’t true, but I am flushing it down the toilet. It just tastes way too almond-y! Overwhelmingly almond flavor and sweet. I am in Europe and used a well-known organic brand of almond flour. I just did a search and apparently almond flour just tastes like this, it wasn’t just this brand. People even say that the Bob’s Red Mill brand has the same issue. Great for sweet bakery items, but I really don’t want ricotta to be super almondy and sweet! I even tried to add more salt, some pepper, dill and onion powder to no avail. That sweet almond flavor was just so overpowering. I’m so sorry, I so wanted this to work, but after eating some on crackers I’m going to flush the rest. I love most of your recipes but I wanted to say something here because almond flour is totally expensive and it’s just not something I’d recommend going out and buying for this recipe.
Rabbithugger says
I never used almond flour before but bought it to make "ricotta" for lasagna. The ricotta turned out PERFECT on the first try! And it was so easy. The only thing I changed was the timing. I made the mixture after dinner, so it set overnight (and no prying eyes to keep lifting the lid). The next morning it was drained and the curds were hung. The ricotta was ready to use for dinner. This recipe is definitely a keeper!
Nicola says
Hi Mel, I’d like to know whether you think I can replace the sugar with stevia, reason being we do not have any vegan sugar on the island I live on, I would have to order online and I’m a bit impatient to wait . What do you think, Thanks in advance Nicola
A Virtual Vegan says
The sugar is essential for the curdling process. It doesn't work as well without it for some reason. I'm pretty sure that stevia wouldn't work instead but I've never tried it.
Anne says
I am very excited to try this. Just now I have made up the cheese according to your directions and it is currently sitting and coming to room temperature. I have a question, though. I am not a big fan of vinegar and 1/4 cup seems like quite a lot. When I put it through the cheese cloth again, will most of the vinegar run out? Thanks! --Anne
A Virtual Vegan says
You can't make it without that amount of vinegar or it won't curdle well enough to make the ricotta curds. You can't taste the vinegar in the finished cheese.
Anne says
It has a wonderful texture and I am going to try to make stuffed shells with it tomorrow night. I will add sauteed spinach with garlic and Italian herbs to it, and smother the whole thing in a delicious marinara.
Sadly I can indeed taste the vinegar, but I'm quite sensitive to it - more than most people. Other people in my family say it doesn't bother them. I'm hoping the rest of the ingredients will dampen it for me.
What do you think about curdling it with lemon juice? I could give that a try and get back to you if you'd like.
A Virtual Vegan says
Lemon juice didn't work as well as vinegar in my tests and the lemon flavour was much more obvious. You are using apple cider vinegar? It's much milder than any other vinegar which is why I suggest it in this recipe.
Marilyn Cole says
I love this recipe, but I definitely taste the vinegar in the finished product! I used organic, unpasteurized apple cider vinegar with 5% acidity. Could the unpasteurized be the problem?
I added a little sugar before serving to tone down the strong vinegar taste. I would like to solve this problem and make it again.
Lisa says
Hi, I have made Melanie's ricotta now 3 times and I absolutely love it!!! The first 2 times I used the ACV which I can def taste & quite like but the 3rd time I used only lemon juice in the same quantity & it turned out really well. More mild flavour and I would say that it was a bit more moist but still had amazing texture, I will only use lemon juice from now on in this recipe...which I will be making over and over again. Served with a drizzle of evoo, salt, pepper, parsley & lots of grated lemon zest!!!
Susan says
Can I buy almond meal and then whiz it up in the food processor to make almond flour? thanks
A Virtual Vegan says
No. Almond meal isn't the same. It's made from raw almonds. Almond flour is made from blanched almonds. For this recipe almond flour has to be used.
Susan says
OK thanks. I am not sure I can find it in New Zealand! But I will look.
A Virtual Vegan says
I just had a quick look online and it doesn't look like finding it there will be a problem. Hope you enjoy the recipe!
Janice says
I just tried the vegan ricotta cheese on some gluten-free crackers, It's amazing!!! I didn't want to stop eating it, but I'm trying to loose weight. I will definitely be making it again very soon! I would give it 10 stars if I could! I'm allergic to dairy and eggs & have a gluten intolerance due to a autoimmune disease, so I really appreciate your recipes. You are amazing, thank you!
A Virtual Vegan says
That's awesome Janice! Thank you so much. I'm really pleased you're enjoying it. I know exactly what you mean about not being able to stop eating it. I have that issue too! Thank you for stopping by to leave a review/rating. It's much appreciated!
Kerstin says
Mel, thank you, for a very longtime vegan I love the ricotta. I made it, because I miss my cheese I ate in Germany. So your cheese is great, but when I make it again, I will leave out the sugar or add only very little. For me the sweet is too much. I will make it again. Today it’s going into stuffed shells
A Virtual Vegan says
Glad you enjoyed it! Note that it won't curdle so well without the sugar so I don't recommend you omit it.
Janine Barrett says
You are the superstar of superstars!! Thank you so much for all you do Mel - I really appreciate it as I know everyone else does. I've been vegan for 50 yrs + . Then I was considered mental and what to eat was extremely limited - you make my day!!! The Ricotta - divine!!!
Melanie McDonald says
Aaaww thank you Janine! I hope you enjoy dolloping it on everything!
Dena says
is there another non-nut flour that can be used instead?? Thank you...
Melanie McDonald says
Definitely not. It has to be almond flour or it won't work.Sorry!