Forget store-bought versions, because in this blog post we're diving straight into a nutty wonderland with this Vegan Almond Ricotta Recipe!
Made with a base of almonds, lemon juice, a touch of maple, and salt, this almond ricotta is just as tangy and flavorful as the original - whilst being a totally dairy-free, creamy masterpiece.
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❤️ What's Great About this Recipe
- It's vegan and a delicious dairy-free alternative to traditional ricotta cheese
- It's made with nutrient-packed almonds that are rich in healthy fats, protein, and essential nutrients.
- You can easily customize your almond ricotta recipe with additional flavors like garlic or fresh herbs.
- You only require simple ingredients to create this homemade vegan cheese delight.
- The recipe steps are straight-forward and you can sit back whilst the ricotta rests and does its own magic.
- This vegan ricotta can be stored in the fridge for up to 5 days and it's also freezer-friendly.
🌱 Ingredients & Notes
Here is everything you need for this recipe:
- Almonds - blanched almonds or almond flour, choose high-quality blanched almonds for a smoother texture or almond flour for convenience. Ensure freshness for optimal flavor.
- Filtered water - Use clean, filtered water to create a pure almond "milk."
- Maple Syrup - Opt for pure maple syrup to add a subtle sweetness. Avoid artificial syrups for a more natural and nuanced flavor.
- Salt - Choose a fine sea salt or kosher salt.
- Fresh Lemon Juice - Squeeze fresh lemons for vibrant acidity. Bottled lemon juice may alter the taste, so go for the real deal for the best results.
- Apple Cider Vinegar - Select high-quality, unfiltered apple cider vinegar. Its tangy notes contribute to the ricotta's distinctive flavor profile.
Scroll to the recipe card at the bottom of the post for detailed quantities and measurements.
🔪 Equipment
Here is all the equipment you need to make this recipe:
- High Speed Blender - for blending the almonds, water, maple syrup, and salt into creamy almond milk
- Nut Milk Bag - essential for straining the almond milk and separating the pulp
- Large Saucepan - with a lid, to heat the almond milk mixture
- Sieve - for straining the curdled almond milk
- Cheesecloth - lined over a sieve for draining the almond ricotta
- Wooden Spoon - for hanging the ricotta in a cheesecloth over a bowl
- Medium Bowl - for catching the liquid as the almond ricotta drains
🧑🍳 Instructions (Step-by-Step)
Step 1 - Blending
Blend blanched almonds or almond flour with filtered water, maple syrup, and a pinch of salt until a creamy almond "milk" forms.
Step 2 - Straining
Strain the almond milk through a nut milk bag into a saucepan, discarding the pulp.
Step 3 - Heating & Curdling
Heat the milk until it begins to bubble, then turn off the heat. Stir in fresh lemon juice and apple cider vinegar. Cover and let it curdle and cool at room temperature for a few hours.
Step 4 - Sieve & Drain
Set up a sieve lined with cheesecloth over a bowl. Pour the cold, curdled almond milk into the sieve, tie the ends of the cloth, and hang it over a wooden spoon to naturally drain.
Step 5 - Chill
Place the bowl in the fridge for at least 8 hours or overnight for the almond ricotta to set perfectly.
🍽️ Serving
There are many delicious ways to use homemade almond ricotta.
Spread it generously on warm, crusty bread for a heavenly toast to your tastebuds, or dollop it over your favorite pasta dishes, homemade vegan lasagne, salads, or roasted veggies.
❄️ Storage
Transfer your almond ricotta into an airtight container and tuck it away in the refrigerator. This creamy gem will stay fresh for about 4-5 days, giving you plenty of time to explore some delicious creations with your homemade almond ricotta.
How to Freeze Almond Ricotta
To freeze almond ricotta, portion it into airtight containers or freezer bags, leaving some space for expansion. Thaw in the refrigerator overnight before use, and give it a gentle stir for optimal texture. Frozen almond ricotta can be your secret weapon for tasty creations on demand!
💡 Expert Tips & Tricks
- Blending - Use a high-speed blender for a smooth almond "milk." The goal is a creamy, lump-free base that sets the stage for velvety ricotta.
- Straining - Invest in a quality nut milk bag for efficient straining. Patience is key – let gravity do the work, and don't be tempted to squeeze. We want a gentle separation.
- Curdle Carefully - Allow the almond milk to cool and curdle at room temperature for a few hours. This step is non-negotiable for the perfect texture, so resist the urge to rush it.
- Cheesecloth - When setting up the sieve with cheesecloth, ensure a snug fit. This prevents any rogue bits from joining your creamy masterpiece.
- Chilling Time - Patience pays off in the fridge too. Let your almond ricotta chill for a minimum of 8 hours, or better yet, overnight. This enhances the flavors and ensures a delightful, spreadable texture.
- Flavors - Feel free to experiment with additional flavors. A hint of garlic, herbs, or nutritional yeast can elevate your almond ricotta to new culinary heights.
- Double Batch - Consider making a larger batch and freezing portions. Almond ricotta freezes well and can be a handy secret weapon in your culinary arsenal.
🔜 Related Recipes
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Here's a handy recipe card that you can print out and keep in your kitchen for easy reference:
📖 Recipe Card
Almond Ricotta Recipe
Equipment
- 1 high-speed blender
- 1 nut milk bag
- 1 large saucepan with a lid
- 1 large, fine sieve
- 1 cheesecloth
- 1 wooden spoon
- 1 medium bowl
Ingredients
- 1 cup blanched almonds or almond flour 200g
- 3 cups filtered water 750 ml
- 2 teaspoon maple syrup
- 1 teaspoon salt
- 2 tablespoon fresh lemon juice
- 2 tablespoon apple cider vinegar
Instructions
- Toss your almonds or almond flour into a high-speed blender. Add 3 cups of filtered water, 2 teaspoon of maple syrup, and a pinch of salt. Blitz it until you've got a creamy, dreamy almond "milk” - about 2 minutes should do the trick.
- Grab a nut milk bag and strain that luscious almond milk into a saucepan. Say goodbye to the pulp – it's not invited to this ricotta party.
- Heat your almond milk over medium heat until it starts doing a little happy bubble dance. Turn off the heat pronto and stir in the lemon juice and apple cider vinegar. This is where the alchemy begins!
- Slap a lid on that saucepan and let the magic happen. Cool down slowly at room temperature for a few hours. Don't rush – this step is as essential as your morning coffee.
- Time to make a cheesy cocoon! Set up a sieve over a bowl, line it with cheesecloth, and pour in your chilled, curdled almond milk. Tie the ends into knots, hang it like it's the star of the show on a wooden spoon, and let the liquid work its way out. No squeezing – we want this to happen naturally.
- Pop the bowl into the fridge and let the flavors mingle for about 8 hours or, if you can wait, until the next day. Voilà! Your homemade almond ricotta is now stealing the spotlight.
Notes
- Storage - store the almond ricotta in an airtight container in the fridge for up to 5 days, or freeze the ricotta in portion sizes.
- Almonds - make sure to use quality almonds as the base for this recipe, and ensure they are fresh for optimal flavor and texture.
- Curdling - Allow almond milk to curdle and cool slowly at room temperature. Avoid rushing this step for the best results.
- Gentle Dripping - When hanging the cheesecloth, let the liquid naturally trickle out without squeezing. This maintains the ricotta's creamy texture.
- Thawing Frozen Ricotta - If freezing, thaw almond ricotta in the refrigerator overnight for ideal texture. Give thawed ricotta a gentle stir to ensure a consistent and smooth texture.
- Additional Flavors - Experiment with extra flavors like garlic, herbs, or nutritional yeast to customize the ricotta.
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