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Cheese-looking round food with a on a salad plate with pomegranate arils next to it
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5 from 1 vote

Lactose-Free Ricotta

This lactose-free ricotta cheese is almost similar in texture and flavor to the real thing. And it's very easy to make.
Prep Time10 mins
Cook Time0 mins
Resting Time2 d
Total Time2 d 10 mins
Course: Staple
Cuisine: Raw/No-Bake
Keyword: almonds
Servings: 1 cup (143 g)
Calories: 833kcal
Author: Naïby


  • 1 cup almonds soaked for 8-12 hrs, drained and peeled or blanched for a few seconds (Notes)
  • ¼ cup water
  • 2 tablespoons lemon juice
  • 1 clove garlic crushed (about ½ teaspoon)
  • ¼ teaspoon salt


  • Place all ingredients in the food processor and process until creamy. Add more water for a wetter consistency.
  • Place the nut mixture in a nut milk bag or strainer lined with gauze (or cheesecloth) and let the cream mixture drain into a bowl. Or, press it lightly without completely filtering all the liquid coming out.
  • Put the nut cheese in a jar or shape it with your hands, then put it in the refrigerator for 8-12 h to firm or use immediately.
  • Serve in your favorite dishes.


If you forget to soak the almonds, you can fast-forward to 30 min.
Add fresh herbs such as basil or rosemary, pitted olives and sun-dried tomatoes to create new flavors.
Placed in an airtight container, Quick Almond Ricotta will keep for up to four or five days.


Calories: 833kcal | Carbohydrates: 34g | Protein: 31g | Fat: 71g | Saturated Fat: 5g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 44g | Trans Fat: 1g | Sodium: 587mg | Potassium: 1051mg | Fiber: 18g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 13mg | Calcium: 387mg | Iron: 5mg
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