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Fresh Almond Vegan Ricotta

So many people think that if you are vegan you can't really enjoy traditional foods. How wrong can they be! Here is an example of a beautiful vegan ricotta, that is not only pleasing to the eye, but tastes simply delicious. I, myself, have served this ricotta to many omnivores, and let me tell you, they couldn't even tell the difference. They only questioned it because they knew I was vegan. "Is this vegan?!?", they usually ask with an odd look on their face. Well, it sure is :) They are always baffled by how delicious it really is! So I cannot wait for you to try and make it and come back here to tell me how much you love it! :D

I also have another recipe where you extract the milk from the nuts (basically a longer procedure). It makes a wonderful ricotta, but like I said, just a longer procedure. I will supply you with these links if you are curious enough to try...I have a longer video where I do explain everything and I have a shorter video where there is no talking, but I am sure you will be able to follow either one without a problem.

But if you are always on the go like most people are today with work, home and running after kids, sometimes a fast and easy recipe is what you need. So after playing around with this recipe, I found this to be the best in taste and texture to resemble the longer procedure one :) This recipe below is the easiest and fastest way to make ricotta, so here you go...enjoy!!!

“I don’t feel superior because I’m vegan. The truth is… I am vegan because I don’t feel superior to others.” ~ Michele McCowan

Fast Easy Ricotta recipe

  • 1 cup soaked almonds

  • Almond Milk up to the nut level ( creates a creamier ricotta )

  • 1/4 cup water

  • 1 teasp. salt

  • 3 tbsp lemon or lime juice ( if you want it tangier add 4 tbsp. rather than 3 tbsp. )

  • 2 teasp. kappa carageenan ( optional )


  • 1 teasp. maple sugar ( only if you want to add a little sweetness to it...optional )


  1. Combine the nuts, milk, water, salt and lemon juice into a high speed blender. Mix untill nice and creamy, you do not want to feel the granulars of the nuts. Mixture should be as smooth as you can get it.

  2. Now you may add the carrageenan to the mixture and blend untill you get a firmer texture. You will see it will come together and set.

  3. Place your ricotta in a container and place paper towels on top, flip it upsidedown so that the paper towels are at the bottom. Place it on a smal dish and refridgerate it. Make sure every so often to change the wet paper towels. By doing this you are takng away the mosture in your ricotta, which will leave you with that perfect ricotta.

When you feel you are pleased with the texture, remove paper and enjoy!

Here is a link to the video if you feel the need to make sure you are doing this correctly

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