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+ servings
5 from 1 vote

Vegan Almond and Cashew Ricotta

by: claire cary

Made with just 6 simple ingredients, this almond and cashew vegan ricotta cheese taste just like the real deal! It's easy to make without any dairy. Serve it with pasta or as a dip with your favorite crackers.
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Prep: 5 mins
Cook: 0 mins
Total: 5 mins



  • Add all ingredients to a food processor
  • Start with 3/4 cup of water and adjust as needed.
  • Process until smooth, scraping down the sides of the food processor as needed. It should look somewhat like hummus, but with a bit more texture. You can add more water as needed to achieve your desired consistency. 
  • Taste and add more salt, garlic, pepper or other seasonings as desired. 


You can use all slivered almonds or all cashews for this recipe, but I prefer the flavor/texture with a mix of both. Delicious either way!
Once prepared, this recipe will store in the fridge for 5 days. 
If you do not have a food processor, this recipe should work in a high speed blender as well. 
Be sure to use blanched and slivered almonds for this recipe. You don't want regular raw almonds because you don't want any of the skin in the ricotta.
If you prefer a strong acidity to your ricotta, you can add in a bit more lemon juice or a splash of apple cider vinegar.
Serving: 11/4 cup serving / Calories: 208kcal / Carbohydrates: 10.1g / Protein: 7g / Fat: 16.9g / Fiber: 3g / Sugar: 1.7g

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