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A white bowl with almond ricotta and a spoon in it sitting on a beige kitchen napkin.

Easy Almond Ricotta

Course: Appetizer, Filling
Cuisine: American, Italian-American
Keyword: almond ricotta
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 10
Calories: 174kcal
Author: Sherri Hall
This Almond Ricotta is perfectly creamy and great for using in both savory and sweet dishes.
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Equipment

  • High-Powered Blender I recommend Vitamix

Ingredients

  • 10 ounces slivered almonds, (I used 1 bag of Mariani brand)
  • 1/2 cup almond milk, plain and unsweetened
  • 1/2 cup cold filtered water, plus more if needed
  • 1 1/2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice, freshly squeezed
  • 3/4-1 teaspoon fine sea salt, depending on preference

Instructions

  • Add the almonds to a glass dish or Pyrex and cover with boiling water. Soak for 10-15 minutes.
  • Drain the almonds and rinse with cold water.
  • Add the almonds and remaining ingredients to the blender. Start blending on low speed and gradually increase the speed to medium-high. Blend until no chunks of almonds remain and the consistency is creamy and resembles traditional ricotta. Stop to scrape down the sides as needed and stir the mixture around with a silicone spatula to re-incorporate any chunks of nuts. Add more water if needed and blend again. Be careful not to blend too high or overblend, as the consistency will become paste-like.
  • Use right away or transfer to an airtight container and store in the refrigerator for up to 5 days.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Sodium: 196mg | Potassium: 211mg | Fiber: 3g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.