Almond Ricotta “Cheese”

  • Author: This Mess Is Ours
  • Yield: Makes 2 cups 1x



  • 2 cups raw blanched almonds, soaked in filtered water to cover overnight then rinsed and drained.
  • 1 cup filtered water
  • 1/3 teaspoon acidophilus, if desired but not necessary


  1. Combine the almonds, water, and acidophilus powder, if using, in a high speed blender. Puree until the mixture is smooth with some texture left to it, but there are no large chunks of almonds remaining.
  2. Place a fine mesh strainer over a bowl and line with cheesecloth. Then add the almond mixture to the strainer and allow it to drain for 8 hours at room temperature.
  3. Add herbs and spices immediately to achieve desired taste for the recipe you are creating and store any unused ricotta in the refrigerator for 3-5 days.

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