Vegan Ricotta Cheese

July 14, 2017

This vegan ricotta cheese is fantastic served with veggie sticks, crackers, or bread. This is a super easy recipe that is raw, gluten-free, paleo-friendly.

This vegan ricotta cheese is raw, gluten-free, paleo-friendly, and is super easy to make. It is delicious served with veggie sticks, crackers, or bread.

This vegan almond ricotta cheese recipe comes from The Easy Vegan Cookbook by Kathy Hester. In this book, Kathy shares super easy plant-based dishes you can whip up quickly with no fuss. This is an extremely accessible cookbook with very simple recipes that anybody can make with very skills and even less time. So, this is a great introductory cookbook for people wanting to make plant-based recipes.

I love the fun way the recipes are organized. Kathy shares “Make-Ahead Staples” like golden creamy gravy, cauliflower ricotta, carrot cashew cheeze, super fast enchilada sauce, and this almond ricotta I’m sharing today.

There are also “Soups That Save The Day” like Asian corn cabbage soup, Indian spiced red lentil and veggie soup, and Creole okra soup. And “Simple Stews” like vegged out chili, mapo tofu, while bean kale stew, and Cuban black beans over coconut rice.

For those of you who love noodle dishes, check out the “Pushover Pastas” like mushroom red pepper pasta, veggie “pot pie” pasta, red curry peanut noodles, and almost effortless lasagna. And for “Manageable Mains” try the creamy broccoli and potato casserole, carrot and kale falafel, or apple zucchini buckwheat pancakes.

For other delicious savory dishes check out the “Speedy Stir Fries” like Szechuan eggplant or orange ginger cauliflower. Or for lazy lunch options try Kathy’s “Easy Sandwich Fillings and Spreads” like brussels sprouts tacos, sloppy shrooms, drunken sweet potato bbq, and falafel pizza; or “Straight-Forward Sides” like zucchini masala fries and spicy creamed corn.

There’s also sweet treats like the pecan coconut chocolate chip bars, applesauce spice cake, and salted caramel no-ice-cream milkshake.

All of the recipes have short ingredients lists and very simple instructions. This would be a great book for young children and teenagers learning to cook.

This almond ricotta is a great example of that. You just throw the five ingredients into the blender and serve. You can’t get much easier than that. Tweak the nutritional yeast, lemon juice, and salt to taste. You could also add some fresh herbs to jazz things up a bit. Whatever takes your fancy.

Leave a comment below and let me know what you think.

Get your copy of The Easy Vegan Cookbook, and learn more about Kathy Hester.


Vegan Ricotta Cheese

This vegan ricotta cheese is raw, gluten-free, paleo-friendly, and is super easy to make. It is delicious served with veggie sticks, crackers, or bread, and is fantastic on sandwiches and wraps. 

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Tess Masters



  1. Throw all of the ingredients into the blender, and blast on high for 30 to 60 seconds until smooth and creamy. Tweak lemon juice, nutritional yeast, and salt to taste. 

Recipe Notes

Recipe from The Easy Vegan Cookbook by Kathy Hester.
Photo by Trent Lanz; styling by Alicia Buszczak