Top down view of vegan ricotta cheese in a clear pink bowl
October 18, 2023

1-Minute Vegan Ricotta Cheese

October 18, 2023

1-Minute Vegan Ricotta Cheese

Top down view of vegan ricotta cheese in a clear pink bowl

This vegan ricotta cheese is rich, creamy and a little bit sweet — just like traditional dairy ricotta. Using almond flour instead of whole nuts is the secret to making this ricotta in mere seconds. Coconut milk (or cream) adds richness and texture, while just a pinch of sugar adds the right amount of sweetness. “What do I do with it?”, you ask. So many things! Vegan ricotta cheese makes a perfect spread for your breakfast toast. You’ll love it paired with jam, fresh fruit like in our Dairy-Free Fruit ParfaitMaple Rhubarb Compote or Triple Berry Sauce. And, let’s not forget savoury recipes like lasagna — check out our plant-packed Green Lasagna.

Top down view of vegan ricotta cheese in a pink dish, with a knife, all against a marbled black background

Vegan Ricotta Cheese

About Ricotta Cheese

Traditional, dairy-based ricotta is soft and slightly sweet. Technically it’s not a cheese at all, but a dairy by-product. Italian in origin, ricotta is a versatile cheese that’s used in both savoury and sweet dishes. On the savoury side, it’s used in lasagna, ravioli, and other pasta recipes, and it pairs well with tomatoes, peppers, spinach, zucchini, and eggplant.

Ricotta’s also an ingredient in sweet dishes, such as cheesecake or pancakes. It pairs beautifully with fresh or stewed fruit (try it with Maple Rhubarb Compote) or fruit sauces, like our Triple Berry Sauce. For a simple but elegant breakfast or brunch, spread vegan ricotta on fruit and nut bread, sprinkle with lemon zest, pistachios or other nuts, and drizzle with your favourite liquid sweetener.

Top down view of vegan ricotta cheese on toast, sprinkled with pistachios. All on a black plate

Vegan Ricotta Cheese

Ingredients

This vegan ricotta contains just four ingredients, coconut milk or coconut cream, almond flour and an optional pinch each of salt and sugar. The coconut milk or cream gives it body, the sugar a bit of sweetness, the almond flour provides flavour and texture, and the salt enhances the flavours.

Infographic with ingredients for 1-minute Vegan Ricotta Cheese. Top-down view of almond flour, coconut cream, salt, and sugar, in clear mixing bowls against a white background

Ingredients for 1-minute Vegan Ricotta Cheese

  • Coconut milk or cream: You can use either one of these for the recipe. When you buy a can of coconut milk, you’ll often get both the milk and the cream. The cream is the thick layer at the top of the milk. If you use just coconut cream, your ricotta will be a bit sweeter and richer, but it will work either way. See the Recipe card below for quantities, as you’ll need less coconut milk compared to coconut cream.
  • Almond flour: Almond flour is just blanched almonds, ground super-fine. Many dairy-free ricotta recipes start with blanched almonds or whole cashews, which require soaking and blending time. Using almond flour is a major time-saver – it’s what allows us to make this recipe in under a minute! For another great use of almond flour, see our Mother Mix recipe
  • .Sugar: The sugar adds a bit of sweetness. You can omit if you like.
  • Salt: A small amount of salt enhances the flavours.

No Nutritional Yeast!

Unlike many vegan ricotta cheese recipes, this recipe doesn’t contain any nutritional yeast. While nutritional yeast is one of those go to’s when looking to replace dairy cheese, it’s not necessary here as dairy-based ricotta tastes nothing like cheddar cheese or other similar types of mold-ripened cheeses. If you’ve tasted dairy ricotta, you’ll know that it’s soft and slightly sweet, the other end of the spectrum when compared to cheddar cheese.

Making Vegan Ricotta Cheese

Making this vegan ricotta cheese is so simple – you just need a bowl, a fork, and measuring cups. Using a fork, mix/mash the coconut milk/cream, almond flour, sugar and salt together. Adjust the ratio of milk/cream to almond flour as necessary. That’s it!

Optional Add-Ins

Depending on how you are going to use your vegan ricotta, you could add in other flavourings as well – a little bit of lemon zest, some vanilla, or additional sugar.

Pin for 1-Minute Vegan Ricotta

Related Recipes

  • Bought some almond flour to make this? Use some of it to make the Mother Mix – this DIY pantry staple jumpstarts 15 dairy-free, vegan comfort food recipes.
  • Love the idea of a recipe that you can make in 60 seconds? Try our Vegan Bacon Bits.
  • Looking to enjoy the ricotta for breakfast? Maybe you’d like our Dairy-Free Fruit Parfait.
  • Try the ricotta in this delicious Green Lasagna.

Recipe Card

1-Minute Vegan Ricotta Cheese

5 from 2 votes
Prep Time 1 minute
Total Time 1 minute
This vegan ricotta cheese is rich, creamy and a little bit sweet -- just like traditional dairy ricotta. Vegan ricotta cheese makes a perfect spread for your breakfast toast. You'll love it paired with jam, fresh fruit, Maple Rhubarb Compote or Triple Berry Sauce. And, let's not forget savoury recipes like lasagna -- check out our plant-packed Green Lasagna.
Servings 8 tablespoons
Calories 65 kcal
Author Sylvia

Ingredients

  • 1/2 cup almond flour
  • 1/4 cup coconut cream {or 2 tablespoons coconut milk}
  • 1/4 teaspoon salt {omit if using for sweet recipes}
  • 1/4 teaspoon sugar

Instructions

  • Combine all ingredients in a small bowl. If the ricotta is too runny, add a little bit more almond flour until you achieve the desired consistency.

Notes

About Almond Flour

Almond flour is just very finely ground blanched almonds. You will see it under different names, but just make sure you are getting skinned, ground, blanched almonds. I used Bob's Red Mill Super-Fine Almond Flour. (This is not a sponsored post.) 
Substitutions for Coconut Milk or Cream
If you would prefer not to use coconut milk, you can substitute almond milk. This will obviously remove the coconut taste, and will also reduce the calories. Start by mixing in 1 tablespoon of almond milk and then add another as needed. 

Storage

You can keep this stored in the refrigerator for 2-3 days.

Nutritional Information

Nutritional information is an estimate only, using coconut milk. 

Nutrition

Serving: 1tablespoon | Calories: 65kcal | Carbohydrates: 2g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Sodium: 73mg | Potassium: 24mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.2mg | Calcium: 15mg | Iron: 0.4mg

Courses, Cuisines, and Keywords

Course
Breakfast
|
dinner
|
dinner, lunch, side
|
lunch
|
Sauce
Cuisine
American
|
Italian
Keywords
dairy-free ricotta cheese,
|
easy vegan ricotta cheese
|
gluten-free
|
vegan ricotta cheese

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Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.