Vegan Almond ‘Ricotta’ Cheese

Delicately flavoured, smooth and spreadable, this vegan-friendly ricotta sets the stage for a variety of sweet and savoury dishes.


Prep: 10 mins (+5 hrs soaking) | Cook: 0 mins | Serves: 5

Who knew vegan ricotta was this easy! Simply soak your almonds overnight and blend with Almo Crème, Almo Milk, lemon juice and a sprinkle of salt; it’s that simple. You can whip up a batch in under 10 minutes and serve immediately.

Delicious on its own, scooped up with carrot sticks or spread on grilled ciabatta with a drizzle of olive oil and cracked pepper. You can also get fancy and flavour your freshly made ricotta with herbs and spices. We love smoked paprika and roasted capsicum for a romesco dip, or a tangy combination of green olives, garlic and lemon. 

Due to its mild character, the ricotta mellows out robust flavours and lends creaminess to a diverse array of sweet and savoury dishes. It’s an ideal substitute for cheese in cannelloni, calzones, pizza, lasagna, and our Roasted Pumpkin & Vegan Ricotta Pasta Bake. With subtle hints of almond, it’s also perfect in Italian desserts or topped with blueberries and maple syrup.



  • 1 cup blanched almonds
  • 2-3 tbsp Almo Crème
  • 1-2 tbsp Almo Milk
  • 1 tbsp lemon juice
  • 1 tsp sea salt


  1. Soak blanched almonds in water for 5 hours, drain and rinse. Alternatively, soak in hot water for 5 minutes, drain and rinse. 
  2. Combine all ingredients in a food processor and blend for 30 seconds, or until smooth and creamy. 
  3. Transfer mixture into an airtight jar and refrigerate for up to 6 days or serve immediately with fresh thyme and a drizzle of olive oil.