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A plant-based Ricotta cheese? Yes, and this one comes together quickly without added oils! Our oil-free ricotta replaces the dairy ricotta cheese in any dish, from a vegetable dip to lasagna. 


Oil-Free Ricotta – Plant-based and delicious!

What is Ricotta?

Most of us associate ricotta cheese with traditional Italian dishes like lasagna. Ricotta from dairy milk looks like a thick sour cream with a bit of a grainy texture. 

But what is it?

Ricotta literally means “recooked” in Italian. And indeed,  dairy ricotta is made from the whey that remains from cheesemaking. It provides a good way of using every part of the milk. 

We don’t make cheese from culturing plant-based milk, so our ricotta needs to be created another way. And I think we have found it!

oil free ricotta

Ways to use Oil-Free Ricotta

  • pancakes and waffles
  • cakes
  • cheesecake (vegan)
  • on pizza
  • base for savory tart
  • ricotta gnocchi
  • brushetta
  • crepe filling
  • parfait
  • salad topping
  • fruit topping
  • in cookie dough
  • cookie or cake filling
  • pie filling
  • base for dip
  • on flatbread
  • galette
  • vegan quiche
  • Pasta fillings
  • pasta toppings
  • pudding
  • toast topping
  • dessert filling
  • vegetable stuffing
  • calzone filling
  • frosting
  • frittata
oil free ricotta lasagna
oil-free ricotta cannoli


Oil-Free Ricotta, Vegan

We love Ricotta flavors and texture but prefer a plant-based option. This one is full of flavor and oil-free!
Prep Time 5 minutes
resting time 1 hour
Total Time 1 hour 5 minutes
Course Condiments, Vegan cheese
Cuisine American, Italian
Servings 16 tablespoons
Calories 53 kcal


  • 1 cup almonds blanched, sliced or chopped
  • 2 1/2 cups water boiling, divided
  • 2 tsp miso use chickpea miso for soy-free
  • 1 tbsp lemon juice


  • Rinse almonds, drain. Put in a jar and add 2 cups of boiling water. Cover and let set for at least one hour.
  • Drain the almonds and rinse again.
  • Place the almonds in a blender. Add 1/2 cup of the boiling water. Blend until almonds are mixed into water and almost smooth.,
  • Add the lemon juice and miso. Blend until creamy but not quite smooth.
  • Adjust the lemon and miso, if needed.
  • You may use now or refrigerate for a few yours for best flavor and texture.
  • Store in a air-tight container in the refrigerator for up to 5 days.



This makes a delicious topping on pizza or pasta. It also works well as a base for a dip.

Ready to Try Our Oil-Free Ricotta Recipe?

This recipe comes together quickly and with little effort. And with such health benefits, you might want to incorporate it into many of your recipes. After the specialty Italian entrees, consider a few desserts, too. Cannoli anyone?

Have you tried our recipe? We’d like to hear your comments! Please share below.

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