Vegan Almond Ricotta
Prep time
Cook time
Total time
Recipe type: vegan, appetizer, sauce
Cuisine: Italian
Serves: 2 cups
  • 2 cups blanched slivered almonds, soaked overnight with water to cover by an inch
  • Grated zest from one lemon
  • 2 tablespoons lemon juice
  • 1 teaspoon nutritional yeast
  • ½ teaspoon salt, more to taste
  • 1 cup water
  1. Drain the soaked almonds, and place them in a blender with the lemon zest, lemon juice, nutritional yeast , salt and 1 cup water. Blend, pushing down the mixture as needed–it will take a while to get the mixture to blend smoothly. Blend until the texture is smooth with just a little bit of graininess left, like dairy ricotta. Add an additional few tablespoons of water if needed to achieve the desired texture. Season with salt to taste.
Recipe by Spoon With Me at