Almond Ricotta

Catherine Barclay

Creamy, bright, and wonderfully versatile, this almond ricotta blends soaked almonds with lemon, miso, and a hint of savoury seasoning for a silky, dairy‑free spread that lifts everything from pasta to toast.

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Course Side Dish, Snack

Cuisine Italian

Ingredients

1 cup raw almonds soaked for 8 hrs or boiled for 10 mins
¼ cup water more as needed
2 tbsp fresh lemon juice
1 tbsp nutritional yeast
½ tsp garlic powder
½ tsp onion powder
1 tbsp white miso or apple cider vinegar optional for tang

Instructions

Drain soaked almonds. If you prefer a smoother ricotta, pinch off the skins — they slip off easily after soaking or boiling.
Add almonds, water, lemon juice, nutritional yeast, salt, and optional seasonings to a blender or food processor.
Blend in short pulses until the mixture becomes fluffy and ricotta‑like. Add water 1 tbsp at a time only if needed — it should stay thick, not pourable.
Add more lemon for brightness, miso/vinegar for tang.
Move the mix to a plate and shape into a round then curve the top edges.
Refrigerate 30 minutes to let the flavours settle and the ricotta firm slightly.
See notes for additional flavour for herb or sweet variations

Notes

Herb Ricotta Variation (Savoury Add-On)

For a fragrant, savoury ricotta perfect for pasta, pizza, grain bowls, and antipasto.
Add to the base almond ricotta:

• 1 small garlic clove, grated (or ½ tsp garlic powder for a softer profile)
• 2–3 tbsp finely chopped fresh herbs — basil, parsley, chives, dill, or a mix
• 1–2 tsp lemon zest
• ½ tsp dried oregano (optional)
• Optional: 1–2 tbsp nutritional yeast for a deeper, cheesy note

Method: Fold the herbs and seasonings into the finished ricotta. Taste and adjust acidity or salt. Let it rest for 10–15 minutes so the herbs bloom.

Use it for:

Dolloping onto warm roasted veg
Spreading on bruschetta with tomatoes
Layering into lasagne or stuffed shells
Swirling through soups for creaminess without dairy

Sweet Ricotta Variation (Dessert Add‑On)

For fruit bowls, crepes, parfaits, or a light WFPB dessert topping.
Add to the base almond ricotta:

1–2 tbsp maple syrup or date syrup
½–1 tsp vanilla extract
1–2 tbsp extra water or plant milk for a silkier texture
Optional: pinch of cinnamon or cardamom
Optional: 1 tsp lemon zest for brightness

Method: Blend or whisk until smooth and lightly sweet. Adjust sweetness to taste.

Use it for:

Spoon over berries, stone fruit, or poached pears
Layer into chia puddings or overnight oats
Spread on toast with fresh figs
Fill crepes or swirl into baked oats

Keyword Almond, Fiber rich, Fibre rich, no oil, plant-based, vegan, vegeterian, wfpb, wholefood

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