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 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. Or try it in our Dairy-Free Fruit Parfait, or with our Maple Rhubarb Compote or Triple Berry Sauce. And, let’s not forget savoury recipes like lasagna — check out our plant-packed Green Lasagna.
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.
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.
Ingredients for 1-minute Vegan Ricotta Cheese
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.
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
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.
Luscious – fast and family-friendly
Thank you!
Loved the Creamy texture. Paired well with fresh raspberries on toast.
Thank you! That sounds like a delicious combo!