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.
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 CreamIf 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.