Dairy Free Ricotta Cheese

Dairy-Free Ricotta Cheese made without blanched whole almonds! Use that almond flour that you always have on hand for low-carb baking to make this delicious “cheese” to use in your favorite recipes. 

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Dairy Free Ricotta Cheese

Servings: 2 cups

Prep Time: 5 mins

Total Time: 5 mins

Dairy-Free Ricotta Cheese can be easily made with the almond flour you always have on hand for low-carb baking.

5 from 29 ratings

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Ingredients 

USMetric

 

1x2x3x

• ▢ 2 cups almond flour
• ▢ 3/4 – 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

Equipment

• ▢
  high speed blender

Instructions 

• 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.
• In your high speed blender, blend on high for 60 seconds. Stop, and scrape down and blend again.
• 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.
• Transfer to an airtight container. Will keep in an airtight container for 1 week.
• 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!
• 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.

Cuisine: Italian

Course: Condiment

Author: Natalie

Serving: 0.25cup, Calories: 163, Total Carbs: 5g, Protein: 4.3g, Fat: 5g, Fiber: 2.5g, Net Carbs: 3g

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