recipes & wine pairings

Always vegan.

Easy Almond Ricotta

Easy Almond Ricotta

Almond Ricotta is the answer to my vegan cheese prayers. I always find it interesting the amount of people who have, and continue to, swap out dairy for a plant-based option (almond milk, oat milk, soy milk, coconut milk- you get the picture), but they stop at the milk. These same people who “don’t do milk” are eating pizza covered in cheese (milk), greek yogurt (milk), whey protein (milk), processed foods containing- you guessed it- milk. It’s wonderful that plant milk sales are booming and more people are becoming conscious of what they put in their bodies, but for some reason that connection is being lost.


This recipe is insanely simple, with only a few ingredients and a very short prep time. It’s also much more cost-effective than store-bought vegan ricotta, which I’ve seen for over $10/cup. There are tons of vegan cheeses available in stores and online today, which is amazing, but making your own can be fun and you get to see and control everything that goes in it. There are no freaky ingredients involved, keeping this a delicious whole foods plant-based alternative to dairy ricotta. Fully ditch the dairy, y’all- your body will thank you.


Sometimes I add a dash or two of nutritional yeast into the mix for a slightly more “cheesy” flavor, but honestly it’s just as good without it. Try it in vegan lasagna, vegan ricotta toast (the new avocado toast), vegan manicotti, vegan cannoli, and more. Anything ricotta can do, almond ricotta can do better.

If you try this recipe, let me know! If you use it as a component in a recipe, I’d love to hear what you made! Leave a comment below, or share a picture on instagram with #datkindlife . Stay kind, bbs!

Easy Almond Ricotta

Prep Time: 10 mins    Cook Time: 0 mins    Total Time: 10 mins


·      2 cups blanched almonds (slivered blanched almonds will work, too)

·      3 tablespoons fresh lemon juice

·      2 ½ teaspoons salt

·      3/4 cup water


1.    Soak blanched almonds in boiling hot water for 5 minutes. Drain.

2.    In a high powered blender, add all ingredients and blend until a creamy, ricotta-like consistency is reached, scraping down the blender sides as needed.

3.    If the mixture seems dry, add a tablespoon at a time of additional water and blend, until you reach your desired consistency. Taste and season with additional salt or lemon juice to your taste. Stir in herbs, black pepper, nutritional yeast (for extra “cheesy flavor), or whatever else you’d like. Enjoy!

Lemon Asparagus Toast + Wine Pairing

Lemon Asparagus Toast + Wine Pairing

Tangy Zucchini Ribbon Salad + Wine Pairing

Tangy Zucchini Ribbon Salad + Wine Pairing