Vegan ricotta cheese that tastes so good, you won’t miss the dairy..I promise. This dairy-free ricotta recipe is easy to make, with just a few ingredients, and tastes incredible. All the texture and taste of traditional ricotta in a dairy-free ricotta cheese you will adore.
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Want to eat more plant based meals, but you’re not ready to give up cheese? Guess what? You don’t have to! This vegan ricotta cheese is so creamy and cheesy you won’t miss the dairy version.
There’s no need to buy funky vegan cheese products that are loaded with ingredients you can’t pronounce. This recipe is made with REAL whole food ingredients, it’s easy to make and super satisfying. Cauliflower ricotta? Yea, it’s a thing and a tasty thing too!
As far as vegan nut cheeses go, this is one of the easiest and tastiest out there, and it’s so versatile. BONUS POINTS: This almond ricotta recipe is loaded with healthy ingredients, and nothing else.
You’re going to want to use this vegan ricotta cheese in all your favorite savory Italian recipes…you know, lasagna, zucchini rollatini, ricotta toast or pizza. I’m also loving it as a spread in my wraps and it’s divine as a sammie spread….the possibilities are endless.
Ingredients and Substitutions
- Cauliflower: Adds bulk, nutrition and texture. Helps keep this recipe lower in fat, carbs and calories.
- Slivered almonds: Slivered almonds already have their skins removed…perfect for a creamy vegan cheese recipe. You could also use pine nuts, or soaked cashews. I like the ease and the flavor of the almonds and they’re also a more budget friendly choice.
- Lemon juice: Some sort of acid is needed. A good sub would be rice vinegar. A bit of lemon zest would also be a great addition to this recipe.
- Garlic: I use a microplane zester to help break down the garlic so it gets evenly distributed throughout the recipe.
- Olive oil: You could substitute water, or even some of the cauliflower cooking water for an oil free version, but I think it adds to the creamy texture and there is only 2 Tablespoons in the entire recipe.
- Italian spices: Oregano, thyme, sea salt and freshly cracked black pepper combine to give this vegan cheese all the flavor you would expect in ricotta.
Why you’ll love this Recipe
- Delicious: Totally satisfying and cheesy, rich and creamy with perfect ricotta texture too.
- Easy: simple recipe, made with just a few ingredients.
- Versatile: Can be used in any recipe that calls for ricotta. Sweet or savory. Plus everyone can enjoy this dairy-free recipe.
- Healthy: Plant based, low in fat carbs and calories.
- No soaking: Make it when you want to…no need to think ahead.
- No soy: Oh, I love to use tofu in recipes like this blueberry tart, or vegan chocolate pudding, but for those who can’t do soy, this cauliflower and almond combo is the tasty answer.
- Plant based: Cheesy…with none of the saturated fat of regular cheese or the processed ingredients of store bought vegan cheese.
- Meal prep friendly: Dinner can be whipped up in a jiffy with a batch of this delish ricotta in the fridge.
- Budget friendly: So much less expensive than store bought vegan cheeses.
- Kosher for Passover: Oh, you’re going to use this in all the plant based meals you make….total game changer!!!
How to make it
First, prep the cauliflower. Start by cutting it in half, then breaking or cutting into florets. This will later get pulsed in the food processor so you can do a rough chop.
If you don’t have a steamer basket, that’s OK. Use a small pot, add the cauliflower florets and then an inch of water. Bring to a boil, then turn down the heat to a simmer, cover the pot and cook for 12 minutes.
Cauliflower should be tender when pierced with a fork, but not mushy. Drain cauliflower into a colander.
A food processor is the easiest tool to use for this recipe. Place steamed cauliflower, slivered almonds, zested garlic, lemon juice, olive oil, oregano, thyme, salt and pepper in bowl of food processor. Pour in 2 Tablespoons of the water.
Process until everything is uniformly chunky. Stop to scrape down the sides. Taste. You may want another teaspoon lemon juice for a little more tang.
Pulse until desired consistency. You many need to add another Tablespoon or two of water for a creamy ricotta.
Your vegan ricotta cheese is now ready to use or can be stored in an airtight container in the fridge for a week or the freezer for up to 3 months.
Debra’s Pro Tips
- YOU DECIDE the texture you prefer. Leave the food processor running for a creamier texture, or continue to pulse only for a chunkier ricotta.
- Vegan Ricotta Cheese is AMAZING on a flatbread pizza, topped with olives and fresh herbs.
- Hello vegan ricotta spread on a cracker topped with berries and a drizzle of honey or date syrup…new fan over here.
- Freeze in one cup or half cup increments to use in your favorite recipes.
- I usually double the recipe for Passover use…sometimes a triple batch! For plant based passover meals, this is a must make recipe.
- A baked sweet potato stuffed with vegan ricotta and roasted veggies is an amazing and easy lunch or dinner.
- An extra teaspoon of lemon juice adds more flavor without having to add additional salt.
MEAL PREP AND STORAGE:
- SERVE: Use in your favorite ricotta savory recipes like lasagna, stuffed shells and zucchini roll ups. Try spreading some on toast and topping with sliced tomatoes and olives, or make it sweet by topping your crackers with vegan ricotta a few blueberries and a drizzle of honey. Use your vegan ricotta to stuff cannolis, use in pancake recipes or dollop on your grilled peaches.
- PREP AHEAD: You can steam your cauliflower in advance. Keep it in the fridge for up to 3 days before blending into ricotta. Vegan ricotta cheese is perfect for meal prep as it will stay good for 10 days.
- STORE: Store in airtight container in the fridge for 10 days or the freezer for 3 months.
- FREEZE: Use freezer safe containers, made sure to pack tightly to expel extra air trapped inside. Freeze for up to 3 months.
More Vegan Italian Recipes you will love:
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📖 Recipe
Vegan Ricotta Recipe
Ingredients
- 2 cups cauliflower florets. about ½ head cauliflower
- 1 cup slivered almonds
- 2 cloves garlic peeled and grated
- 1 Tablespoon lemon juice
- 2 Tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon coarse sea salt
- ½ teaspoon freshly ground pepper
- ¼ cup water
Instructions
- Cut or break cauliflower into florets. Start by cutting cauliflower head in half. Then trim off the leaves and stem.
- Steam for about 12 minutes, until tender, but not mushy when pierced with a fork. If you don't have a steam insert for your pot, that's OK, just place about ½" water on the bottom of a small pot with tight fitting lid. Add the cauliflower and bring to boil. Cover, turn down the heat to medium and allow cauliflower to cook for about 12 minutes. Drain into a colander.
- Place steamed cauliflower, almonds, garlic zest, lemon juice, olive oil, spices and 2 Tablespoons of the water into the bowl of food processor. Pulse until well combined. Taste for seasoning. An additional teaspoon lemon juice or more salt or pepper can be added now. Scrape down sides, then process until creamy—but not TOTALLY smooth. Some texture is desirable for a ricotta look and taste.
- Vegan ricotta can be used right away. It will stay good in the fridge in airtight container for 10 days or the freezer for 3 months.
Video
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Jerika
I’m excited to try this Vegan ricotta cheese!:) YUM!!! Thanks.
Kayla DiMaggio
Loved this vegan ricotta! It is the perfect replacement!
Pam Greer
This is so good and healthy!
Amy
ricotta is my favorite. Thanks for making it vegan.
Amanda
This ricotta is soooo good! We love italian cooking, but have some kids that are lactose intolerant. We have tried a few substitutes, but this homemade version is the best! Thanks!
Colleen
Turned out great!
Angela
This is a great alternative to dairy ricotta.
Kyleigh
this tastes so much like the real thing! great recipe!
Jamie
This is a great way to use cauliflower!
Natalie
Yum, this looks delicious. And so healthy. I’m going to give this a try for sure. Thanks for the recipe.
Debra Klein
You’re welcome. I’m sure it will become a new favorite Natalie.
Sandy jacobs
Great Passover recipe. I added some freshly grated nutmeg and a dash [or more] of cayenne to give an Italian boost to flavor.
Debra Klein
Sounds great. I would love that cayenne kick. Will try that next time.
Yael
Delicious! Will be perfect for a Blanca Pizza for my daughter who is allergic to tomatoes…and many other things. Thank you. Note: I added fresh basil.
Debra Klein
Love that fresh basil addition…and DEFINITELY on the blanca pizza….also try out my vegan flatbread recipe that also doesn’t include tomatoes either.
Dairy Free
Nice content and recipe, it looks delicious that everyone will surely love.
Debra Klein
Thank you! It’s definitely tasty and so versatile.
Violet
Love this recipe. My vegan lasagne was missing something and this helped. Will use it often. Next time will try using water instead of oil.
Love your recipes.
Shouldn’t the cooking time in the recipe be 12 minutes?
Debra Klein
Oh….good catch. Yes, 12 minutes, not 12 hours!!!!! I’m updating that now.
Lori
Tgis is perfect for Pesach! But I am Only able to eat chestnuts. No other nuts or seeds. What do you recommend?
Debra Klein
You could try. I don’t have much experience with chestnuts…I believe they are softer than almonds, but they still may work. Maybe try half a batch to test it out. Please let us know so others with similar restrictions may be able to benefit.
Lori
Will do! I’m excited to try it!
elaine
With the intention of making your zucchini lasagna roll-ups for our vegan seder, I made a small batch of this ricotta to test it out. You are right! This is super delicious. Love the strong garlic flavor. I look forward to having it on my soccas, with sliced pepper, tomatoes, and broccoli sprouts. Used water instead of oil, and will play with other herbs spices, including basil, when I make it next week. You mention using it as a spread with berries and honey. To make it compatible with sweetness, do you eliminate the garlic?
Debra Klein
That’s an interesting idea…I have used it as is with the honey and thought it was delish…so, I’m not sure I would make two separate batches. Chag sameach!
Mary from Salem
This vegan ricotta recipe is great! I used soaked, raw cashews in place of almonds but followed the rest of the recipe, and it was delicious. I used it in between layers of sliced zucchini, mushroom tomato sauce, and Swiss chard for a scrumptious GF vegan lasagna! Your seasonings are just right. Thank you, Deb! I was hoping to find a non-tofu sub for ricotta, and this was perfect! I’ll be making it again.
Debra Klein
Awesome…I will have to post my veggie lasagna recipe using this non-tofu sub for ricotta…one of my favorite summer recipes!
FranCesca
Hi Debra, I want to make your Vegan Ricotta recipe today for stuffing the zucchini roll ups. I have on hand a bag of frozen riced cauliflower. Is that ok to use & should I steam it first? it’s going to be pulsed & mixed anyway with other ingredients. I have had Kite Hill Ricotta..from WFDs when it’s not sold out…it’s awesome…& your recipe using almonds seems very similar. Thank you. PS..I’m trying to cut down on soy, but I can use tofu, which Ove used also to make ‘vegan feta cheese” ..it’s also fabulous.
Debra Klein
Using the frozen cauliflower rice in the vegan ricotta saves time….because no, you don’t need to steam it first. Just add to the processor and pulse with the other ingredients. I have done it before with great results.
FranCesca
Happy Passover. Thank you Debra, making it now…want to use in you stuffed zucchini rolls tiny lasagna! but I did already steam the riced cauliflower..oh wel…will be xtra time saving nxt time. I’ll comment how all turns out. I’m sure will be great, I love your recipes!!
Debra Klein
Thank you. Chag Sameach!
Karissa
Delicious! I didn’t have any almonds, so I used half a cup of macadamia nuts, and it’s the best vegan ricotta I’ve had.
Debra Klein
Ooh…great idea. I like the macadamia nut sub here for the almonds in this recipe.