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! Best of all, it only requires 5 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.
Plus it's dairy-free, soy-free, oil-free, gluten-free. Feel free to use it wherever you'd normally enjoy traditional ricotta!
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: Either natural or blanched works great. Pictured above is the natural, super-fine almond flour from Bob's Red Mill, so it's a bit darker in color. 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 1 clove garlic. (I love roasted garlic in this!)
- Salt: I use fine grain salt for this recipe.
- Water: You'll add a little water to the mixture to help thin to desired consistency. I've also used aquafaba (the liquid found in the chickpea can) in place of the water which works great too.
Preparing & Customizing
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 to the base recipe 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.)
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 vegan sauce & seasoning recipes.
Vegan Ricotta Cheese (Chickpea Ricotta!)
Ingredients
- 15 oz. can chickpeas (rinsed and drained)
- 1/3 cup almond flour, super-fine
- 3 Tbsp. nutritional yeast
- 1 Tbsp. fresh lemon juice
- 1/4 - 1/2 tsp. garlic powder
- 1/4 tsp. salt
- 1/4 cup water or aquafaba (more/less)
- Optional: fresh basil, dried basil, Italian seasonings
Instructions
- Add all ingredients to a food processor and blend. I start with about 3 Tbsp. water (or aquafaba), then add more 1 Tbsp. 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.)
- Enjoy immediately or refrigerate to let flavors combine further.
Notes
Nutrition Per Serving (Estimate)
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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Lauri says
Looks delicious! (But wondering why people so ardently avoid soy.)
Kaitlin says
Thanks Lauri! Regarding soy, some people have allergies or prefer not to eat processed foods (like tofu) so I wanted to create a more unique alternative. I enjoy and consume organic soy in moderation like edamame, tofu, tempeh, etc. Hope you enjoy this if you give it a try!
Heather LeRoss says
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!
Kaitlin says
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
Hannah says
This looks delicious! Does it have a hummus texture or flavor? Looking forward to making it.
Kaitlin says
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.