Vegan Hazelnut Ricotta

We’re dropping a vegan ricotta recipe today that will make your creamy pasta dreams come true! Vegan hazelnut ricotta adds a velvety oomph to lasagna, stuffed shells, pasta sauces, and vegan pizza PLUS it’s easy-peasy to make!




  1. Prepare the hazelnuts for blending: Option A-soak them in cold water for 4-6 hours, Option B- place them in a pot, bring them to a boil, remove from heat and soak for 10 minutes.
  2. Strain the hazlenuts and add to blender, with remaining ingredients.
  3. Blend for 60-90 seconds, stopping 2-3 times to scrape the sides of the blender.
  4. Use immediately or transfer to a storage container and refridgerate. 


** This keeps in the fridge for 5-7 days!

** You can freeze any leftover ricotta to save for a later date!

** A high-powered blender creates a creamier, fluffier end result.

** Substitute cashews, macadamia nuts, or almonds if you prefer!

Keywords: Vegan Ricotta, Vegan Cheese