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Home » Recipes » Sauce + Seasoning

Vegan Ricotta Cheese (Chickpea Ricotta!)

Nov 1, 2021 by Kaitlin · 2 Comments

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An easy Vegan Ricotta Cheese recipe made with chickpeas and almond flour! It's a great alternative to traditional ricotta. Plus it's quick to make, healthy, and can be prepared ahead of time. (Vegan, gluten-free, refined oil-free.)

Vegan chickpea ricotta cheese in a white bowl with serving spoon

This easy vegan ricotta is thick, creamy, and deliciously cheesy! Best of all, it only requires 5 simple ingredients (plus salt and water).

I find it's a great plant-based replacement for traditional ricotta cheese. The chickpeas and almond flour come together beautifully for a rich texture full of nutrients and protein.

Plus it's dairy-free, refined oil-free, and gluten-free. Feel free to use it wherever you'd normally enjoy traditional ricotta!

Garbanzo beans, almond flour, nutritional yeast, lemon, and seasoning ingredients laid out on a metal tray

Ingredients for Vegan Ricotta

For this recipe you'll blend together in a food processor:

  • Chickpeas (garbanzo beans): You can either use a 15 oz. can chickpeas, or about 1.5 cups freshly cooked chickpeas.
  • Almond flour: I use super-fine blanched almond flour. The natural oils from the nuts helps bind the ricotta mixture. Plus it provides a buttery, creamy texture and taste! (I haven't tried substituting soaked raw cashews in place of the almond flour, but I suspect it could work.)
  • 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 one clove garlic. (I love roasted garlic in this!)
  • Salt: I use fine grain salt for this recipe.
  • Water or aquafaba: We'll add a little liquid to the mixture to help thin to desired consistency. I like to use aquafaba (the liquid found in the chickpea can) but you can just swap in water if preferred which works great too.
Overhead view of preparing vegan chickpea ricotta cheese ingredients in a food processor before blending

Preparing & Customizing

Equipment: You'll 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 is adding lots of roasted garlic and fresh basil. So tasty!

Storing

This can be made 1-2 days ahead of time if desired. Simply prepare, then store in an airtight container in the refrigerator until ready to use. I find it keeps at least 4-5 days in the fridge. (I haven't tried freezing this recipe yet.)

Overhead view of vegan chickpea almond flour ricotta cheese blended in a food processor

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
Metal spatula lifting out a piece of vegan lasagna from large baking dish

For more inspiration, also browse all vegan sauce & seasoning recipes.

Vegan chickpea ricotta cheese in a white bowl with serving spoon

Vegan Ricotta Cheese (Chickpea Ricotta!)

An easy vegan ricotta made with nutrient-rich chickpeas and almond flour! It's quick to make, healthy, and refined oil-free. Use it wherever you'd normally enjoy traditional ricotta!
5 from 1 vote
Print Recipe Pin Recipe Comment
Prep Time: 10 minutes minutes
Total Time: 10 minutes minutes
Author: Kaitlin - The Garden Grazer
Course: Dip, Sauce
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 6 (1/4-cup servings)

Ingredients

  • 15 oz. can chickpeas
  • 1/3 cup almond flour (blanched, superfine)
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 cup aquafaba or water

Optional add-ins:

  • Fresh basil, roasted garlic, dried basil, Italian seasoning, etc.

Instructions

  • Open the can of chickpeas and reserve 1/4 cup aquafaba (the liquid in the can). Then rinse and drain the chickpeas.
  • Add all ingredients to a food processor and blend. I start with about 3 Tbsp. aquafaba (or water), then add more 1 tablespoon at a time to achieve desired consistency. It should be creamy, but very thick. You'll 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.) I like mine tangy, so I usually add a little more lemon juice. Enjoy immediately or refrigerate to let flavors combine further.

Notes

My favorite variation: Adding roasted garlic and fresh basil! (Instead of the garlic powder, you can substitute roasted garlic or a fresh garlic clove.)
Yield: Recipe makes about 1.5 cups ricotta.

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.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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

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Comments

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    Recipe Rating:




  1. Hannah says

    January 25, 2024 at 8:56 pm

    This looks delicious! Does it have a hummus texture or flavor? Looking forward to making it.

    Reply
    • Kaitlin says

      January 26, 2024 at 9:03 am

      Hello, Hannah! The texture is a bit like hummus, but with a thicker, richer, "buttery" feel from the almond flour. (And also slightly "cheesy" from the nutritional yeast.) Feel free to add fresh herbs as well if you'd like! Hope you enjoy it.

      Reply

Hello, I'm Kaitlin!
I live in Montana and share vegan recipes that are easy and healthy. About Me →

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