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    Home » Recipes » All Recipes

    Published: May 20, 2021 · Modified: Dec 6, 2022 by carlocao · This post may contain affiliate links · This blog generates income via ads

    How to Make Almond Ricotta

    Diesen Beitrag gibt es auch auf: Deutsch

    Jump to recipe

    Are you looking for a recipe to make almond ricotta? Then you're in the right place. This almond ricotta is creamy, full of flavour and absolutely delicious. This recipe is also rather quick and easy to make and requires only 4 ingredients that are easy to find.

    Image of almond ricotta

    Making vegan ricotta is easy. We start by making a thick almond milk. Then we pour it into a pan and heat it on low until it's hot but not boiling. Next we add either vinegar or lemon juice and mix.

    This process makes the milk curdle. We then strain the milk using a cheesecloth or a kitchen towel and once we've strained enough liquid and the ricotta is thick we can place it in a ricotta mold and serve it.

    Before you jump into the kitchen I suggest you read this blog-post carefully. The recipe is easy to make yet there are a few tricks it's easy to know before you start.

    Jump to:
    • Ingredients
    • How to replace ingredients
    • Step 1: Make the milk
    • Step 2: Strain the milk
    • Step 3: Heat the milk
    • Step 4: Straining the ricotta
    • Step 5: Transfer to a mold
    • What Can I Do With The Almond Pulp?
    • More Delicious Recipes
    • Have You Tried This Recipe?
    • Pinterest
    • 📖 Recipe/Rezept
    • 💬 Comments/Kommentar
    Image of almond ricotta

    Ingredients

    To make almond ricotta we need the following 4 ingredients:

    • raw almonds
    • unsweetened soy milk
    • salt
    • lemon juice or apple cider vinegar
    Image of the ingredients

    How to replace ingredients

    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.

    If you want to avoid using soy milk, leave it out and use the same amount of almond milk. Be aware that the ricotta will taste more like almond.

    Lemon juice: You can replace lemon juice with the same amount of apple cider vinegar.

    Almonds: You can't replace almonds in this recipe because it's the only nut that makes a milk able to curdle. You can't either use store bought almond milk because it won't curdle and it won't be as thick as you need it to be to make almond ricotta.

    Image of almond ricotta

    Step 1: Make the milk

    Before we jump to the recipe here's a brief explanation of the process.

    The first step to make almond ricotta is soaking the nuts in the fridge overnight. Soaking them makes makes them easier to blend.

    The next day we drain the almonds and place them in a blender along with some water. Next we can blend the mixture until it's thick.

    Image of the almonds soaked in water

    Once the mixture is blended it should be thick and bubbly like the one in the picture below.

    Image of almond milk

    Step 2: Strain the milk

    Next we can strain the milk. To do so we pour the mixture over a large mixing bowl covered with a cheesecloth or a thin towel and strain to remove any almond pulp.

    Image of almond milk

    Step 3: Heat the milk

    Next we pour the almond and soy milk into a pan and heat over high heat until hot but not boiling. Then we turn off the heat, add the lemon juice and stir gently.

    Image of the making of almond ricotta

    Once we add the lemon juice the milk should start curdling as shown in the picture below. If it doesn't happen then you need to add more lemon juice or vinegar.

    Image of almond ricotta

    Next we cover the pan with the lid and allow the mixture to rest for 45 minutes.

    Step 4: Straining the ricotta

    Once the mixture has had some rest we can pour it over a colander covered with a cheesecloth or a thin towel and let it drain in the seink for 1-2 hours.

    The ricotta is ready once it's thick and rather firm.

    Image of almond ricotta

    This is the consistency you want your ricotta to have:

    Image of a spoon full of ricotta

    Step 5: Transfer to a mold

    Once the ricotta is thick we can scoop it into a ricotta-mold (if you have one) or into a bowl.

    Chill the ricotta in the fridge before serving, it will keep for up to 3 days.

    You can use almond ricotta the same way you'd use the traditional one. You can use it for baking, to make gnocchi, ravioli, cannelloni etc.

    Image of a mold

    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.

    More Delicious Recipes

    • Double Chocolate Pudding Cake
    • Italian Custart Tart (Torta della Nonna)
    • Extra Fudgy Vegan Butter Beans Brownies
    Image of almond ricotta

    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!

    Pinterest

    If you have Pinterest, feel free to pin the following picture and to follow me by clicking here 😌

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    📖 Recipe/Rezept

    How to Make Almond Ricotta

    Carlo Cao
    With this recipe you'll be able to make around 350 g (10 oz) of almond ricotta
    4.80 from 15 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 5 mins
    Resting Time 2 hrs
    Total Time 2 hrs 25 mins
    Course Snack
    Cuisine Italian
    Servings 4

    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!

    Notes

    **With the 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.
    Keyword almond ricotta, almonds, ricotta
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Winter says

      August 15, 2022 at 11:57 am

      Followed every step in this recipe to a T, but for some reason it hasn't curdled properly. I made soy milk based ricotta all the time but thought the homemade almond milk would add a lovely creaminess. Any ideas on why this might not have worked for me?

      Reply
      • carlocao says

        August 22, 2022 at 11:38 am

        If it doesn't curdle it's because you have to add more lemon juice or vinegar. Just add more and it will curdle 🙂

        Reply
    2. Adolfo Lunardi says

      July 25, 2022 at 8:08 pm

      I used simply Almond with edensoy milk and it curdled, though I will try making from scratch next time as the yield would be greater.
      What is the amount of each milk for this recipe, 2 cups each?

      Reply
    3. Nouha says

      February 28, 2022 at 11:45 pm

      Hi ! Can I replace the soy milk with anything else ??

      Reply
      • carlocao says

        March 07, 2022 at 8:15 am

        Hi, you can make it using only almond milk. X Carlo

        Reply
    4. Rowan says

      February 02, 2022 at 10:09 pm

      Hi,

      As lemon sizes vary, how many mls would you be looking for please

      Reply
    5. Alice says

      July 01, 2021 at 11:19 pm

      5 stars
      Already made it twice in a day! First with almond milk only and with soy milk after. Super easy to make as the instructions are super clear! You cannot go wrong with this recipe!

      Reply
      • Monica says

        May 26, 2022 at 12:28 am

        When to add the salt ?
        Is not in the description

        Reply
        • carlocao says

          May 31, 2022 at 9:23 am

          You can add it in the milk at the beginning or once the ricotta is drained. Or even just before serving 🙂

    6. Denisse says

      June 24, 2021 at 4:12 pm

      Hi! Thank u very much for this incredible recipe. I've some questions... How much degrees need the mix of almond and soy milk in the pan? Is necesesary to boil? Because I made the recipe and the result was a cheesse cream but not a ricotta. I used almond and soy milk homemade
      Greattings from Chile (South América)

      Niss

      Reply
      • carlocao says

        June 28, 2021 at 3:08 pm

        Hi Denisse, I already know what caused your problem. You didn't add enough lemon juice. Once you add enough lemon juice, you'll see that the milk curdles. In your case, I think you added too little lemon juice which caused the milk not to curdle enough so that your ricotta has a cream cheese consistency. Regarding the temperature: The mixture has to be very hot bot not boiling, the exact temperature doesn't matter with vegan ricotta. I hope this helps.

        Reply
    7. Alice says

      May 31, 2021 at 11:48 am

      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!

      Reply
      • carlocao says

        May 31, 2021 at 8:18 pm

        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 🙂

        Reply
    8. Alice says

      May 31, 2021 at 11:48 am

      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!

      Reply
    9. Laura says

      May 26, 2021 at 9:50 am

      4 stars
      I made the almond ricotta and it was delicious. I had to add the juice of a whole lemon but was happy .

      Reply
      • carlocao says

        May 29, 2021 at 3:38 pm

        Laura, Thank you so much for your feedback! I'm happy you liked it!

        Reply
    10. Andrea says

      May 25, 2021 at 2:42 pm

      5 stars
      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.

      Reply
      • carlocao says

        May 29, 2021 at 3:37 pm

        Andrea, I'm so happy you like it! Thank you for your feedback!

        Reply

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    I'm Carlo Cao a Swiss-Italian foodie! I started cooking for my whole family when I was 12 and since then I have never stopped. Welcome to my kitchen and let my recipes inspire you!

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