Skip to content
Almond Pulp being made into delicious, creamy Ricotta

Almond Pulp Ricotta

Active time: 10 min, Inactive time: 1 hr

Don't toss that almond pulp - give it a delicious new life with this super easy-to-make Almond Pulp Ricotta! Use in your favorite recipes, like lasagna, stuffed shells, or as a spread on crackers.

Servings: 2


  • 1 cup almond pulp
  • 3 tbsp almond milk
  • 1 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 2 tsp olive oil
  • ¼ tsp salt
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder


Step 1

Make sure to have 1 cup of almond pulp leftover from making almond milk with your Almond Cow. Squeeze out any excess liquid from the almond pulp.

Step 2

In a medium-sized mixing bowl, combine the almond pulp, almond milk, lemon juice, nutritional yeast, olive oil, salt, garlic powder, and onion powder. Mix well with a fork or a hand mixer until smooth and creamy.

Step 3

Taste the almond ricotta and adjust the seasonings if needed.

Step 4

Transfer the almond ricotta to a container and refrigerate for at least 1 hour to allow the flavors to meld and the mixture to thicken slightly.

Step 5

Use in your favorite recipes, such as lasagna, stuffed shells, or as a spread on crackers. Store any leftovers in an airtight container in the refrigerator for up to 5 days.