Almond Ricotta


I had already tried to make almond ricotta following the recipe of Myioko Schinner, but I was so intrigued by the idea of actually curdling almond milk using an acid coagulator (I used apple cider vinegar, but you can try with lemon juice or rice vinegar as well) that I tried the recipe of Ravanello Curioso, a great vegan Italian chef and fellow blogger.
The result is amazing, and I have decided to translate Ravanello Curioso‘s recipe and share it with you!


INGREDIENTS (for a 350 g almond ricotta):

200 gr almonds soaked overnight (8/12 hours)
900 ml water
40 ml apple cider vinegar
2 gr sea salt (optional)


Put almonds and 1 liter of water in a bowl and cover. Soak overnight for 8 to 12 hours. Drain and rinse almonds. The result doesn’t change but if you prefer you can slip the skin off your almonds by pinching each one firmly.

Place the almonds in a high-powdered blender (like a Vitamix, Blendtec, Nutribullet, high speed Blender…) with 900 ml of water.

Blend at the highest speed for 2 minutes. Pulse the blender a few times to break up the almonds, then blend continuously for two minutes. The almonds should be broken down into a very fine meal and the water should be white and opaque.

Strain the almonds. Line the strainer with an opened cheese cloth, and place over a bowl. Pour the almond mixture into the strainer.

Gather cheese cloth around the almond meal and twist close. Squeeze and press hard with clean hands to extract as much almond milk as possible.

The leftover almond meal (almond okara) can be added to oatmeal, dips, smoothies, cakes, cookies,bread and muffins….
Pour the almond milk into a large, heavy-bottomed kettle, and bring it to a boil over medium heat. When it comes to a boil, immediately reduce the heat to low, and stir in the vinegar. The milk should immediately separate into curds. If you have a thermometer, it’s even better, you can add the vinegar at 85°C and mix well, the almond milk is curdling already at this temperature.

When the almond milk is cold pour the curdled almond milk into a lined colander. Tie up the cheesecloth, and press it a bit with your hands and let it drain for 1 to 2 hours in order to divide the whey from the almond ricotta cheese!

Voilà! Your delicious vegetable ricotta is ready to be eaten!
You can store it up to a week in the fridge.


PS: If you want to follow Ravanello Curioso on Facebook

PPS: I’m bringing this cake to Fiesta Friday #68! Come and join us!


26 thoughts on “Almond Ricotta

    • Thanks Molly for your comment and liking my post! Let me know if you ever try to make it! I’d be happy to have your feedback! 😉

  1. I’ve eaten cashew cheese, but I’ve never been as creative to make (or curdle) my own milk from a non-dairy source before. This looks like it came out well. You’re certainly very ambitious. Happy FF, and have a wonderful weekend! 😀

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