📝 About This Recipe
This luxurious almond-based ricotta is a revelation for plant-based cooking, offering a delicate, crumbly texture and a clean, nutty finish that rivals its dairy counterpart. Born from the traditions of Mediterranean nut-based cheeses, this version uses blanched almonds and a touch of nutritional yeast to achieve that signature savory depth. Whether dolloped onto a wood-fired pizza or layered into a hearty lasagna, its versatility and creamy mouthfeel make it an essential ingredient for any modern pantry.
🥗 Ingredients
The Nut Base
- 2 cups Raw Blanched Almonds (skins removed for a pure white color)
- 1/2 to 3/4 cups Filtered Water (cold, added gradually for desired consistency)
Seasoning and Flavor
- 2 tablespoons Fresh Lemon Juice (strained, adds necessary brightness)
- 1 tablespoon Nutritional Yeast (provides a subtle cheesy umami note)
- 1/2 teaspoon Sea Salt (fine grain, adjust to taste)
- 1/4 teaspoon Garlic Powder (optional, for a savory profile)
- 1 teaspoon White Miso Paste (adds fermented depth and saltiness)
Aromatic Add-ins (Optional)
- 1 teaspoon Fresh Thyme Leaves (finely minced)
- 1 tablespoon Extra Virgin Olive Oil (for a richer, smoother mouthfeel)
👨🍳 Instructions
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1
Place the raw blanched almonds in a large glass bowl and cover with at least two inches of filtered water. Allow them to soak for 8 to 12 hours, or overnight; this softens the nut fibers to ensure a creamy rather than gritty texture.
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2
Drain the soaking water and rinse the almonds thoroughly under cold running water until the water runs clear.
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3
Transfer the soaked and rinsed almonds into the bowl of a high-speed blender or a heavy-duty food processor.
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4
Add the lemon juice, nutritional yeast, sea salt, garlic powder, and white miso paste to the almonds.
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5
Pour in 1/2 cup of fresh filtered water to start. If you prefer a richer ricotta, add the optional tablespoon of extra virgin olive oil at this stage.
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6
Pulse the mixture 10-15 times to break down the large nut pieces into a coarse meal.
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7
Switch to a continuous blend on a medium-low speed. Scrape down the sides of the bowl with a rubber spatula every 30 seconds to ensure an even grind.
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8
Observe the texture carefully; you are looking for a 'fluffy' consistency with small, uniform granules, much like traditional dairy ricotta.
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9
If the mixture is too dry or won't come together, add more water one tablespoon at a time. Be careful not to over-process, or you will end up with almond butter.
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10
Taste the ricotta. Adjust the salt or lemon juice if needed to achieve a bright, balanced flavor profile.
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11
If using fresh herbs like thyme, pulse them in at the very end just until incorporated so they don't discolor the cheese.
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12
Transfer the finished ricotta to a glass jar or airtight container. Refrigerate for at least 1 hour before serving to allow the flavors to marry and the texture to firm up.
💡 Chef's Tips
Always use blanched almonds; if you only have skin-on almonds, boil them for 60 seconds then pinch the skins off before soaking. Do not skip the soaking step, as it is crucial for the digestibility and the final silky texture of the almond protein. For a firmer 'baked' style ricotta, wrap the finished mixture in cheesecloth and squeeze out excess moisture before chilling. If you want a neutral ricotta for desserts, omit the garlic and miso, and reduce the salt slightly. Store in the coldest part of your refrigerator and consume within 5-7 days for peak freshness.
🍽️ Serving Suggestions
Spread onto toasted sourdough and top with sliced heirloom tomatoes, balsamic glaze, and fresh basil. Use as a high-protein filling for vegan manicotti or lasagna layered with roasted vegetables. Dollop onto a white pizza base with caramelized onions and sautéed kale. Serve as a dip on a plant-based charcuterie board alongside grapes, olives, and gluten-free crackers. Pair with a crisp, chilled Pinot Grigio or a sparkling kombucha to cut through the richness of the nuts.