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Dairy Free Vegetarian Whipped Ricotta - no tofu!
Author: Gay Van Beek for Canterbury Cottage Designs
  • For the Ricotta:
  • 2 cups slivered blanched almonds
  • 3-5 Tablespoons Nutritional Yeast
  • 1/4 tsp garlic powder
  • 1-2 cups water
  • 1/2 tsp salt more to taste
  • 2-3 Tablespoons fresh lemon juice I ended up using the juice of one and half lemons
  • Optional fresh basil
  1. Add all ingredients (except optional basil) to a high speed blender. Start with ONE cup of water. You will eventually need to gradually add more but do this after blending and scraping down the sides of your blender. As you blend, adjust the taste by adding more salt, more nutritional yeast for a “cheesier” flavor and more water for a creamier texture. You will need to blend this on high off and on for quite some time to get a creamy texture. Don’t be afraid to add more water! I added fresh cut basil leaves directly to my lasagna while I was making it, but you can add them to your vegan ricotta for a whipped basil ricotta treat that tastes great spread on toast, bagels, etc.