Raw Vegan Almond Ricotta

This is an excellent alternative where you’re looking for something that hits on the flavor and texture while power-packing in nutrition.


2 cups Raw Almonds, soaked overnight, rinsed and drained

1 cup Water

¼ cup Lemon Juice

Scant ½ cup Nutritional Yeast

1 tbsp Garlic Powder

1-1½ tsp Fine Sea Salt


Optional: start by slipping the skin off the of the almonds.  Many blanch the almonds to do this but I have found that it can be easily done without blanching them after several hours of soaking.  You don’t have to do this but I took the few moments to do so for presentation purposes.  I know this may seem daunting but it really goes very quickly.  To remove the skins, simply hold one end with one hand while using your fingers to pinch it off the backside.  The skin should easily come off.  If any pieces try to stick, simply rake it off with your fingernail.

Place almonds, water, lemon juice, nutritional yeast, garlic powder and sea salt in a food processor and process until fairly smooth and resembling ricotta.  If you need to add more water, do so by the tablespoon.

Sample your almond ricotta and add more nutritional yeast, salt or garlic powder as desired.  You may also add herbs to give it an interesting, flavorful twist.

Use immediately or refrigerate in a sealed container 3-5 days.

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