carlo cao

Dairy-Free Ricotta Cheese Recipe

"So delicious! The ricotta turned out super flavourful, creamy and tasty. It's also super easy to make which is always good. Will definitely make it again and again."


raw almonds – unsweetened soy milk – salt – lemon juice or apple cider vinegar



– Soak the almonds overnight. -- The next day, drain and rinse them. – Then add them along with 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.



– Use the ricotta to make ravioli, lasagne, pasta or even to serve it with a drizzle of olive oil and some black pepper.



– Store the leftovers for up to 3-4 days in a container in the fridge. I don't recommend freezing the ricotta because it changes it's texture.

Swipe Up


-For the whole detailed recipe swipe up and check out the blog-post. The recipe card is at the end of the blog-post.

More Stories

The 10 Best Cheesecakes Recipes

How to Make Vegan Roast Beef

Beginner's Guide to Sourdough Baking

How to Make Vegan White Chocolate Cheesecake