How long does it take to prepare this almond ricotta?

The recipe requires soaking the almonds overnight, followed by a quick preparation process the next day involving draining, skinning, and blending.

Do I have to remove the almond skins?

Yes, removing the skins by gently pinching them after soaking is a key step to achieve the desired smooth and creamy texture for this ricotta.

What kind of blender is best for this recipe?

A high-speed upright blender is recommended to ensure the almonds are blended until thick, coarse, and eventually almost smooth and creamy.

How should I store the Fresh Almond Ricotta Cheese?

Transfer the finished ricotta to an airtight container and store it in the fridge, where it will firm up and keep for up to 5 days.

Can I adjust the consistency of the almond ricotta?

Yes, you can add more water 1 tablespoon at a time during blending until the cheese reaches your desired almost smooth and creamy consistency.

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Fresh Almond Ricotta Cheese
[Vegan]

Name: Fresh Almond Ricotta Cheese [Vegan]
Cook time: 30 min
Yield: 3 cups
Ingredients: 2 cups raw almonds; 1 1/4 cups water, plus more as needed; 1 teaspoon lemon juice; 1/2 teaspoon kosher sea salt

CW By: Chay Wike

Author Bio

Preparing a meal is an act of love for yourself and the ones you share... Read More

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A bowl of creamy, white Fresh Almond Ricotta Cheese, garnished with a sprig of fresh herbs, ready to be served.

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Discover more recipes with these ingredients

Fresh Almond Ricotta Cheese [Vegan]

3 cups

Dairy Free

Vegan

This vegan cheese fresh, thick, and creamy, and it comes together quite easily. It’s very versatile, a blank canvas that you can take in sweet or savory directions, making it perfect for pizza, pasta, dessert, and more! Make it as is, spread it on toast, or serve it on its...

2 cups raw almonds
1 1/4 cups water, plus more as needed
1 teaspoon lemon juice
1/2 teaspoon kosher sea salt

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How to Prepare Fresh Almond Ricotta Cheese [Vegan]

On your countertop, soak the almonds overnight in enough cold water to cover them.
The following day, drain and rinse the almonds and remove the skins by gently pinching them between your fingers.
Transfer the almonds to a high-speed upright blender. Add the water, lemon juice, and the salt. Blend until the mixture becomes thick and coarse, scraping down the sides if necessary. (It may take a moment to begin to move in the blender.) Add more water 1 tablespoon at a time until the cheese becomes almost smooth and creamy.
Transfer the cheese to an airtight container and store in the fridge, where it will firm up in a few hours and keep for 5 days.

Notes

For a firmer cheese, use only 1 cup of water. (It’s delicious to blend in a handful of soft fresh herbs here as well.) Transfer to a sieve lined with cheesecloth set over a bowl to drain. You can twist the cloth to form a bundle and squeeze gently. Drain in the fridge for a few hours.
For a savory variation of the ricotta, add 1/2 cup of fresh chopped herbs like dill or parsley, or add 2 tablespoons of nutritional yeast for a richer cheese flavor. You could also add 1 teaspoon onion or garlic powder.
For a sweet variation of the ricotta, add 1/2 teaspoon rose or orange blossom water, vanilla bean powder, citrus zest, or a combination of 2 tablespoons maple syrup and 1 teaspoon of alcohol-free vanilla extract.