Recipe Dairy Free Ricotta

Preparation Time: 7 minutesCooking Time:

test This recipe will make enough dairy free ricotta for a lasagne. Of course, you can use it for other recipes as well.
You can use the ricotta mixture right away or store it in the refrigerator in an airtight container for up to 3 days.


  • 1/2 Cup Water
  • 1/2 Cup Almond Milk
  • 2 Cups Slivered, Blanched Almonds
  • 4 Dashes Sea Salt
  • 1 Clove Garlic
  • 2 tbsp. Lemon Juice
  • 1 Teaspoon Dried Basil or 2 fresh basil leaves (optional)


  1. Add all ingredients to a blender
  2. Blend well on high speed (If blender has "grind" setting, you can use it until almonds are broken down.)