Print

Vegan Chickpea Ricotta Cheese Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 2 reviews

This Vegan Ricotta Cheese recipe uses canned chickpeas to create a creamy, dairy-free, and protein-packed ricotta alternative perfect for spreading, dipping, or incorporating into your favorite dishes. Flavored with nutritional yeast, lemon juice, and garlic powder, it offers a tangy and savory profile with optional herbs to customize the taste.

Ingredients

Main Ingredients

  • 15 oz. can chickpeas
  • 1/3 cup almond flour (blanched, superfine)
  • 3 Tbsp. nutritional yeast
  • 1 Tbsp. fresh lemon juice
  • 1/2 tsp. garlic powder
  • 1/4 tsp. salt
  • 1/4 cup aquafaba or water (reserved from chickpeas or fresh)

Optional Flavorings

  • Fresh basil
  • Roasted garlic
  • Dried basil
  • Italian seasoning

Instructions

  1. Prepare Chickpeas: Open the can of chickpeas and carefully reserve 1/4 cup of the aquafaba (the liquid from the can). Rinse the chickpeas thoroughly under cold water and drain them well.
  2. Blend Ingredients: Combine the rinsed chickpeas, almond flour, nutritional yeast, lemon juice, garlic powder, and salt in a food processor. Begin by adding about 3 tablespoons of aquafaba or water and blend until creamy. Add more aquafaba one tablespoon at a time to reach a thick but smooth ricotta-like consistency, stopping occasionally to scrape down the sides for even blending.
  3. Adjust and Flavor: Taste the mixture and tweak the seasoning as needed—adding more salt, nutritional yeast, lemon juice, or your preferred herbs like fresh basil or Italian seasoning to enhance flavor. Once satisfied, enjoy immediately or refrigerate to let the flavors meld further.

Notes

  • Use aquafaba reserved from the chickpeas for best flavor and consistency, but water works as a substitute.
  • For a nuttier flavor and creamier texture, make sure to use superfine blanched almond flour.
  • The ricotta thickens slightly when chilled, so feel free to adjust the consistency accordingly.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Perfect as a vegan substitute in lasagna, stuffed pasta, dips, or spread on toast.

Find it online: https://yumntasty.com/vegan-chickpea-ricotta-cheese-recipe/