Creamy Almond Ricotta
Prep time
Total time
Recipe type: Appetizer
Cuisine: Vegan, Gluten-free, Paleo
Serves: 2 cups
  • 2 cups slivered almonds
  • ½ cup unsweetened non-dairy yogurt
  • 2 Tbsp nutritional yeast
  • 1 clove garlic
  • ¾ tsp sea salt
  • juice of ½ lemon
  • 1-2 Tbsp unsweetened non-dairy milk
  1. Boil the almonds for 10-15 minutes to soften then drain. Transfer the almonds to a food processor.
  2. Process the almonds until they reach a quinoa-like consistency. Set aside ½ cup of the processed almonds.
  3. Add the remaining ingredients to the food processor. Process until smooth and creamy, adding 1-2 Tbsp non-dairy milk as needed.
  4. Transfer the mixture to a bowl. Stir in the reserved almonds. Serve with crackers or toast or use the almond ricotta in your favorite recipe. Cover and store in the fridge for up to 5 days.
*I recommend soy or almond yogurt over coconut for this recipe.
Nutrition Information
Serving size: ¼ cup Calories: 192 Fat: 15.4g Carbohydrates: 9.3g Fiber: 4.4g Protein: 7.4g
Recipe by Carrots and Flowers at