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Ricotta Cheese

Enjoy this creamy, rich and tangy vegan Ricotta Cheese featuring milk and pulp from your Almond Cow! Make this to use in our Tomato Galette recipe or as a spread on crackers.

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  • 1 cup blanched almonds, soaked overnight
  • 3 tbsp coconut pulp (from coconut milk)
  • ½ tbsp apple cider vinegar
  • 2 tbsp lemon juice
  • ½ tsp salt
  • 1 tbsp nutritional yeast
  • ⅓ cup + 2 tbsp almond milk


  1. If you don't have any coconut pulp on hand, make a batch of your favorite Almond Cow coconut milk and then save the pulp for this recipe.
  2. Drain and rinse your soaked almonds and place in a high-speed blender or food processor.
  3. Add the apple cider vinegar, lemon juice, almond milk, salt, nutritional yeast, and coconut pulp and blend on high until smooth.
  4. If you have a cheesecloth, wrap the ricotta cheese in the cheesecloth and store in the fridge overnight to set up. Alternatively, you can wrap the cheese in paper towels and then in a kitchen towel.

You can enjoy the ricotta immediately, but it is better the next day when all the flavors have absorbed and the cheese has set up a bit.