Dairy Free Ricotta Cheese Recipe + Video – my hack for dairy free ricotta made without blanched whole almonds! Keto, low carb, paleo, Whole30, vegan, plant based, gluten free, grain free, dairy free, sugar free, clean eating, real food. 

dairy free ricotta in a white bowl with a white background

Dairy Free Ricotta Cheese

I’ve been in the process of creating an amazing dairy free lasagna recipe (hang tight, it’s coming!), and trying to re-create the creamy, delicious flavor and texture that makes ricotta cheese so yummy.

I am so happy with how mine turned out, and I’m finally ready to share the most delicious recipe with you!

dairy free ricotta in a blender

What Makes This Ricotta Cheese Dairy Free?

To make dairy free ricotta, you typically need blanched whole almonds, but I didn’t have any on hand. As I was thinking about it, I realized that almond flour is exactly that, super fine blanched whole almonds!

So, making it even easier for you, I have created the yummiest dairy free ricotta cheese recipe using the almond flour you probably already have in your pantry! Add in just a few more ingredients, blend them up, and that’s it!

dairy free ricotta in a white bowl with a white background

If you make this dairy free ricotta cheese be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Watch Dairy Free Ricotta Recipe Demo

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dairy free ricotta in a white bowl with a white background

Dairy Free Ricotta Cheese


  • Author: Natalie
  • Prep Time: 5 minutes
  • Total Time: 5 minutes
  • Yield: 2 cups 1x

Ingredients

Scale
  • 2 cups almond flour
  • 3/4 cup – 1 cup water
  • 2 tablespoons lemon juice (from roughly 1 lemon)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon kosher salt (or more to taste)
  • 1/8 teaspoon garlic powder

Instructions

  1. In a blender, combine the 2 cups almond flour, 3/4 cup of water, 2 tablespoons lemon juice, 1 tablespoon nutritional yeast, 1 teaspoon kosher salt and 1/8 teaspoon garlic powder.
  2. In your high speed blender, blend on high for 60 seconds. Stop, and scrape down and blend again.
  3. If needed, add in up to another 1/4 cup of water (or more) to get you ricotta to a smooth consistency. All almond flours moisture level varies a bit. You want the consistency to be smooth and creamy like real ricotta.
  4. Transfer to an airtight container. Will keep in an airtight container for 1 week.
  5. Use as a 1:1 substitute for regular ricotta cheese. I love it on my keto dairy free lasagna, or dolloped on top of pasta, or as a dip, or dolloped on top of dairy free pizzas. So many possibilities!
  6. As always, lots of tips, FAQs and substitution info in the Recipe Notes!

Notes

Almond Flour: Make sure you’re using almond flour, and not almond meal. Almond meal is made from whole almonds with the skin still on. All almond flour is made from blanched almonds. My favorite almond flours are the Costco Kirkland brand, Thrive market brand, and Anthony’s brand.

Lemon Juice: You could use white vinegar, apple cider vinegar or lime juice in place of lemon in a pinch. Same quantities. I prefer lemon juice.

Nutritional Yeast: Nutritional yeast gives that “cheesy” flavor without adding any dairy. No substitutes for this sadly. If you don’t have it, you can leave it out. Won’t have as much of a cheesy flavor, more of a neutral, mild flavor.

Freezing: I tried freezing this, and after thawing it was more crumbly. Wasn’t as smooth. But still edible!

Heating: You can heat this in the oven, like I do in my dairy free keto lasagna!

Blender: I love my Vitamix. You *could* use your food processor, but it may take longer to blend and get it extra creamy.

Nutrition Facts: The nutritional information is calculated based on the exact ingredients and quantities listed in the Ingredients above. It is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, especially if you make recipe substitutions. Always best to go off your own calculations based on the ingredients and measurements you use.

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