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Hi everyone! Today I'll show you how to make almond ricotta! But before we start, let me tell you that this ricotta is a dream come true. It's creamy, light and so flavorful you'll never go back to the traditional one EVER! Trust me! I've been making mine for years and I totally love it!
This recipe is super easy to make. All you need are 30 minutes of your time and 4 ingredients!
What is Almond Ricotta?
Almond ricotta is a creamy vegan cheese made using the following 4 ingredients: raw almonds, soy milk, salt and lemon juice.
About Soy Milk...
It's super important to use soy milk made of only 2 ingredients: soy beans and water. No sugar, no additives or the ricotta will either not curdle or have the wrong flavor.
Can I leave Soy Milk out?
If you want to avoid using soy milk, leave it out and double the recipe. Be aware that the ricotta will taste more like almond.
Can I Use Store Bought Almond Milk?
Short answer no. Unless you don't find a thick almond milk made with just 2 ingredients: almonds and water. The effort of making it is going to be totally worth it, trust me!
How Can I Use The Almond Ricotta?
You can use it just like you'd use traditional ricotta. I personally love making ravioli, gnocchi, pies & lasagne with it but the options are endless.
Step 1: Soak and Blend The Almonds
The first step for our almond ricotta is soaking the almonds overnight and then blending them with water. Soaking the almonds is optional but recommended as it makes the almonds easier to blend.
Once the almonds have been blended you should have a thick almond milk that looks like the one in the picture below.
Step 2: Strain the Almond Milk
Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove any almond pulp.
What Can I Do With The Almond Pulp?
You can make almond flour or use it as fertilizer for your plants.
If you want to make almond flour: Put the pulp onto a baking tray covered with baking paper and dehydrate it at 120 °C (250 °F) for 90 minutes. Once dry, put it into a food-processor and process until finely ground. You'll be left with almond flour. Store it in an airtight container at room temperature.
Step 3: Heat the Milk and Add the Lemon Juice
Pour the almond milk and soy milk into a pan and heat over high heat until hot. Then turn off the heat and add the lemon juice. Stir gently, cover with the lid and allow to rest for 45 minutes.
Once you add the lemon juice the milk should start curdling:
Step 4: Straining the Ricotta
Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and let it drain for 1 hour. You know that the ricotta is ready once it's not jiggly in the middle.
This is the consistency you want your ricotta to have:
Step 5: Transfer to a Mold
I like to put my ricotta into a ricotta-mold to have a fancy shape. That said you can just place yours into a bowl and cover it with plastic wrap if you don't have one. Chill the ricotta in the fridge, it will keep for up to 3 days.
More Delicious Recipes
- Double Chocolate Pudding Cake
- Italian Custart Tart (Torta della Nonna)
- Extra Fudgy Vegan Butter Beans Brownies
Have You Tried This Recipe?
If you try this recipe, let me know! You can leave a comment, rate the recipe, and don’t forget to tag a photo #carlocao or #vegaliciously on Instagram!
If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌
Ingredients
- 200 g raw almonds soaked overnight ((7 oz))
- 500 ml water ((2 cups))
- 250 ml soy milk ((1 cup))
- ½ tsp salt
- 1 lemon juiced
Instructions
- Drain and rinse the almonds.
- Add almonds and water to a high-speed blender and blend until finely ground.
- Pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove the almond pulp**.
- Pour the almond and soy milk into a pan and heat over high heat, stirring constantly. Once hot turn off the heat.
- Pour in the lemon juice and stir gently. Cover and allow to cool for 45 minutes.
- Pour the mixture over a large strainer covered with a cheesecloth or a thin towel and let it drain for 1 hour.
- Discard the liquid and add the ricotta to a mold.
- Chill in the fridge and use within 3 days. Enjoy!
Alice says
Hi, I‘m wondering whether you have to make the almond milk yourself or can you use store bought almond milk just like the soy milk is? Thank you!
carlocao says
Hi Alice, I mentioned this point in the blog post, you have to make it yourself because you need a very thick almond milk to make the ricotta. Store bought ones are usually too watery. I hope this helps 🙂
Alice says
Hi, I‘m wondering whether you have to make the almond milk yourself or can you use store bought almond milk just like the soy milk is? Thank you!
Laura says
I made the almond ricotta and it was delicious. I had to add the juice of a whole lemon but was happy .
carlocao says
Laura, Thank you so much for your feedback! I'm happy you liked it!
Andrea says
So creamy and delicious! The whole process of making this was like magic. I had tried making other cheeses before with different levels of success (haha), but this one in particular was completely fool proof. Looking forward to experimenting with more of your awesome recipes.
carlocao says
Andrea, I'm so happy you like it! Thank you for your feedback!