Vegan Ricotta

This Ricotta recipe is nuts, literally! I had no idea that you could make a Ricotta substitute out of almonds. Wow! I just used this recipe to make my Roasted Butternut Squash Lasagna and the result was unbelievable. I would not have known that it wasn't actual Ricotta cheese if I hadn't made it myself. This is a must have recipe for Vegan, lactose-free, dairy-free, and plant-based diets.

Homemade ricotta in a glass bowl

GNG Tip: Using blanched slivered almonds instead of raw almonds is a huge timesaver. If using raw almonds, you need to soak the nuts in hot water for 3 hours before processing. 

What makes this recipe unique from most of the Vegan ricotta recipes out there is the addition of truffle oil. I found this golden nugget tip at Yummy Mummy Kitchen. I purchased Truffle Oil by The Truffleist which was a hefty $25 at Whole Foods. It may seem like a lot, but it's worth it and you get a lot of mileage out of a bottle! I have included substitutions for the truffle oil on the recipe card if you do not have it on hand.


  • 1 cup water
  • 1⁄2 tsp. sea salt
  • 2 cups blanched slivered almonds
  • 1/4-1/2 tsp. Truffle Oil

In the Kitchen

Note: If using raw slivered almonds instead of blanched, place the almonds in a bowl and pour
boiling water over the nuts. Let soak for 3 hours then drain and rinse. If using blanched almonds
skip the soaking process.

  • Place almonds, 1⁄2 cup water, truffle oil, salt and pepper in a food processor or blender. Blend
  • until smooth. Frequently stopping to scrape down the sides, and adding remaining water until
  • you reach desired creamy consistency.
  • Taste and adjust seasoning if needed.

I used the ricotta to make a Vegan version of my Roasted Butternut Squash Lasagna for my cousin and his wife during their last visit. Can't wait to share the recipe with you!

Vegan roasted butternut squash lasagna in a pan


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