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A white bowl with almond ricotta and a spoon in it sitting on a beige kitchen napkin.

Almond Ricotta

Author: Sherri Sage Hall
This Almond Ricotta is perfectly creamy and great for using in both savory and sweet dishes.
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Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Appetizer, Filling
Cuisine American, Italian-American
Servings 10
Calories 174 kcal

Equipment

  • High-Powered Blender (I recommend Vitamix)

Ingredients
  

  • 10 ounces slivered almonds (I used 1 bag of Mariani brand)
  • 1/2 cup almond milk plain and unsweetened
  • 1/2 cup cold filtered water plus more if needed
  • 1 1/2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice freshly squeezed
  • 3/4-1 teaspoon fine sea salt depending on preference

Instructions
 

  • Add the almonds to a glass dish or Pyrex and cover with boiling water. Soak for 10-15 minutes.
  • Drain the almonds and rinse with cold water.
  • Add the almonds and remaining ingredients to the blender. Start blending on low speed and gradually increase the speed to medium-high. Blend until no chunks of almonds remain and the consistency is creamy and resembles traditional ricotta. Stop to scrape down the sides as needed and stir the mixture around with a silicone spatula to re incorporate any chunks of nuts. Add more water if needed and blend again. Be careful not to blend too high or overblend, as the consistency will become paste-like.
  • Use right away or transfer to an airtight container and store in the refrigerator for up to 5 days.

Nutrition

Calories: 174kcalCarbohydrates: 6gProtein: 7gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 196mgPotassium: 211mgFiber: 3gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 82mgIron: 1mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword almond ricotta
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