Vegan Ricotta Cheese

Name: Vegan Ricotta Cheese
Prep time: 8 h 10 min
Total time: 8 h 10 min
Ingredients: You will absolutely need a food processor to make this cheese, a blender will not work.; 1 1/2 cups (210g) slivered almonds (not whole!); 5 tablespoons (75g) HOT water; 2 teaspoons (10g) white vinegar; 4 tablespoons (60g) unsweetened plain dairy-free yogurt (I like the So Delicious plain coconut yogurt, as well as the Kite Hill almond plain yogurt, both are SO good.); 3/4 teaspoon fine salt; If you absolutely cannot find a plain, unsweetened yogurt anywhere you live, you can try a vegan sour cream. OR sub for full-fat coconut milk, starting with 2 tablespoons and adjusting only if needed.

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Prep Time: 490 minutes

Total: 490 minutes

Servings: 6

Author : Brandi Doming

almond ricotta cheese

Ingredients

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You will absolutely need a food processor to make this cheese, a blender will not work.1 1/2 cups (210 grams) slivered almonds (not whole!)5 tablespoons (75 grams) HOT water2 teaspoons (10 grams) white vinegar4 tablespoons (60 grams) unsweetened plain dairy-free yogurt (I like the So Delicious plain coconut yogurt, as well as the Kite Hill almond plain yogurt, both are SO good.)3/4 teaspoon fine saltIf you absolutely cannot find a plain, unsweetened yogurt anywhere you live, you can try a vegan sour cream. OR sub for full-fat coconut milk, starting with 2 tablespoons and adjusting only if needed.

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Instructions

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Step 1

You will need a food processor for this, a blender will not work, not even a vitamix because of the small amount of water used. Trying to use a blender will yield gritty ricotta and trying to add more water to compensate will yield a really bland taste, so a processor is a must here.

Step 2

Add the almonds to a large bowl and cover completely with boiling water. You must use boiling water here. Soak for a minimum of 6-8 hours or simply overnight. You MUST soak them this long and do not try to rush this step or do a quick 30 minute boil. Since so little liquid is used to blend up the almonds, the soaking is required. This is what will yield a richer, flavorful ricotta, as opposed to having to add a bunch of water to get it soft during blending.

Step 3

After soaking the almonds, drain and rinse them and add them to a food processor.

Step 4

Process the almonds into small pieces, but not fully. Add the 5 tablespoons hot water, vinegar, yogurt, salt and process until it resembles ricotta and scraping the sides several times, as needed. It will seem too dry at first, but keep processing until it is smooth and no longer crunchy bits of almond remain. Please understand that food processors can greatly vary in both size and power, so yours may take several minutes to get smooth. You just simply need to be patient. Do NOT stop processing until it's smooth. The recipe works perfectly to get smooth if you do this. I literally let mine go a few minutes without stopping and it gets creamy and fluffy and perfect. Once it reaches the smooth texture, taste and if you desire more tang, add more yogurt or salt. If using the coconut milk, it will not taste as tangy or cheesy so you may want to add a tiny bit more vinegar if needed. The ricotta should be subtle but have a nice mild tangy cheesy flavor.

Step 5

To use this on pizza, just add it with your other toppings before baking. If you want it to stay thick and round, just use rounded spoonfuls. If you want it more flat or spread out, that works too, just press it down a bit before baking. It bakes lovely.