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4.85 from 13 votes

How to Make Almond Ricotta

With this recipe you'll be able to make around 350 g (10 oz) of almond ricotta
Prep Time20 mins
Cook Time5 mins
Resting Time2 hrs
Total Time2 hrs 25 mins
Course: Snack
Cuisine: Italian
Keyword: almond ricotta, almonds, ricotta
Servings: 4
Author: Carlo Cao


  • 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


  • 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!


**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.