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    Home » Recipes » Sauce + Seasoning

    Vegan Ricotta Cheese (Chickpea Ricotta)

    Nov 1, 2021 by Kaitlin

    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.

    Vegan ricotta cheese in a small white bowl with spoon

    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.

    Chickpeas, almond flour, nutritional yeast, and fresh lemon on a wooden table

    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.
    Ingredients for in a food processor before blending

    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.

    Blended dairy-free ricotta cheese 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 sauce + seasoning recipes.

    Vegan ricotta cheese in a small white bowl with spoon

    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
    Print Recipe Pin Recipe Comment
    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)

    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.
    Did you make this recipe?Leave a star rating or comment below!

    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

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Sauce & Seasoning Recipes

    • Vegan Big Mac Sauce (No Mayo!)
    • Cilantro Jalapeno Hummus
    • Roasted Red Pepper Dressing (Oil-Free)
    • Vegan Cashew Queso

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Heather LeRoss

      November 02, 2021 at 10:39 am

      This looks great but any suggestions if there’s a nut allergy? Maybe oat flour with some olive oil (I’m ok with oils). Thank you!

      Reply
      • Kaitlin

        November 02, 2021 at 12:08 pm

        Hi Heather! I would love to find a suitable nut-free option for this recipe, but haven't tested it quite yet. Your idea of oat flour + olive oil is great thinking. Let me know if you give it a go! (And if seeds are okay, sunflower seed flour might work too.) I'll be sure to update when I test a nut-free version, as I strive to be accommodating to all diets. 🙂 Wishing you a great week! -Kaitlin

        Reply

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    The Garden Grazer - Kaitlin profile photo

    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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