Vegan Ricotta Cheese (Chickpea Ricotta)

An easy, soy-free Vegan Ricotta Cheese recipe made with chickpeas and almond flour. (No tofu and no cashews!) It is quick to make, healthy, and oil-free. Plus it can be prepared ahead of time.

This easy vegan ricotta is thick, creamy, and deliciously cheesy. It only requires 5 ingredients (plus salt and water).

I find it is a great plant-based replacement for traditional ricotta cheese.

Plus it's dairy-free, soy-free, oil-free, gluten-free. And it includes protein and fiber, with no cholesterol.

Ingredients for Vegan Ricotta

For this recipe you will need:

• Chickpeas (garbanzo beans): Either use a 15 oz. can chickpeas, or about 1.5 cups freshly cooked chickpeas.
• Almond flour: I use natural, super-fine almond flour from Bob's Red Mill. The natural oils from the nuts helps to bind the mixture. Plus it provides a buttery, creamy texture and taste. (I have not tried substituting soaked raw cashews in place of the almond flour, but I suspect it could work just fine.)
• Nutritional yeast: This is what gives it a savory, cheesy flavor. You can add more if desired.
• Fresh lemon juice: A little acidity is essential to brighten and bring it all together. (You could also try substituting some apple cider vinegar, but I haven't tested this yet.)
• Garlic powder: Or roasted garlic or 1 clove garlic. (I love roasted garlic in this!)
• Salt: I use fine grain salt for this recipe.
• Water: You will add a little water to the mixture to help thin to desired consistency.

Preparing + Customizing

You will need a strong blender or preferably a food processor to blend this vegan cheese. (I use a food processor.)

Herbs: Before blending, you can also include fresh basil, dried basil (about 1/2 teaspoon to 2 teaspoons), or Italian seasonings if desired.

Roasted garlic + basil: My favorite variation to the base recipe is adding lots of roasted garlic and fresh basil. Very tasty!

Storing

This can be made 1-2 days ahead of time if desired. Simply prepare, then store it in an airtight container in the refrigerator until ready to use.

We find it keeps at least 4-5 days in the fridge. I have not tried freezing this recipe.

Serving

This dairy-free ricotta is a great condiment or flavorful spread. Try it in a variety of dishes such as:

• Vegan Lasagna (pictured below)
• Pasta dishes
• Pizza
• Cracker dip: If serving as a dip or spread, I suggest adding herbs and roasted garlic if available for even more flavor.
• Quesadillas, sandwiches, and wraps
• Stuffed shells or homemade tortellini: Try them filled with spinach + ricotta, then topped with tomato sauce.
• Dolloped on lasagna soup or Minestrone Soup

For more inspiration, also browse all sauce + seasoning recipes.

Vegan Ricotta Cheese (Chickpea Ricotta)

An easy vegan ricotta made with chickpeas and almond flour (with no tofu and no cashews)! Quick to make, healthy, and oil-free.

5 from 1 vote

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Prep Time: 10 minutes

Total Time: 10 minutes

Author: Kaitlin - The Garden Grazer

Course: Dip, Sauce

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 6 (1/4-cup servings)

US CustomaryMetric

Ingredients

• 15 oz. can chickpeas (rinsed and drained)
• 1/3 cup almond flour (super-fine, natural)
• 3 Tbsp. nutritional yeast
• 1 Tbsp. fresh lemon juice (more/less to taste)
• 1/4 - 1/2 tsp. garlic powder (or fresh garlic or roasted garlic)
• 1/4 tsp. salt
• 1/4 cup water (more/less to desired consistency)
• Optional: fresh basil, dried basil, Italian seasonings

Instructions

• Add all ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending.
• Taste and adjust flavors if needed. (More salt, nutritional yeast, lemon, herbs, etc.)
• Enjoy immediately or refrigerate to let flavors combine further.

Notes

My favorite variation: Adding roasted garlic and fresh basil.

I use Bob's Red Mill natural almond flour.

Recipe yields about 1 1/2 cups.

Nutrition Per Serving (Estimate)

Nutrition Facts

Vegan Ricotta Cheese (Chickpea Ricotta)

Amount per Serving

Calories

112

% Daily Value*

Fat

 

5

g

8

%

Saturated Fat

 

1

g

6

%

Polyunsaturated Fat

 

1

g

Monounsaturated Fat

 

1

g

Potassium

 

181

mg

5

%

Carbohydrates

 

13

g

4

%

Fiber

 

5

g

21

%

Sugar

 

1

g

1

%

Protein

 

7

g

14

%

Vitamin A

 

11

IU

0

%

Vitamin C

 

1

mg

1

%

Calcium

 

39

mg

4

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.

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If you are enjoying this vegan chickpea almond ricotta cheese recipe, also check out:

• Easy Teriyaki Sauce (Oil Free)
• Peanut Sauce (10 Minute)
• Creamy Chipotle Sauce

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