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Almond Ricotta


By Miyoko Schinner from "Artisan Vegan Cheese from Everyday to Gourmet"

Miyoko says: "Whether this creamy ricotta is used in lasagne or ravioli, no one would guess that it's made from almonds. It looks amazingly like dairy ricotta and hs a similar texture to boot: fluffy with a slight graininess. It's delicious in all sorts of savory dishes and desserts, but I also recommend trying it on its own as a spread for your morning toast with a bit of jam. It's wonderful just like that."


470 ml 2 cups almonds
240 ml1 cup water
2 ml1/2 teaspoon salt


1. Blanch the almonds: Soak them in water to cover for 8 to 12 hours. Drain and remove their skins. This will be easy after they have been soaked and drained. To remove the skins, simply squeeze one soaked almond at a time between your thumb and index finger. But be careful, or the almonds are likely to shoot across the room! If the skins don't come off easily, pour boiling water over them to cover and let soak for 1 to 2 minutes. then drain. As soon as they are cool enough to handle, it will be easy to skin them.
2. Put the almonds, water and a pinch of salt in a blender. Process until light, fluffy, and fairly creamy but not perfectly smooth, occasionally stopping the blender to scrape down the jar and move the mixture toward the blades. Taste and stir in more salt if desired.


Storage: In a covered container, almond ricotta will keep in the refrigerator for about one week.

Major Ingredients: 


Amazing flavor similarity to dairy ricotta. I used this in making "Cool Ziti with Eggplant and Tomatoes."