Almond and Cashew Ricotta

Italian-ish Simplicity

✨ Before We Begin…

There’s a small kind of alchemy in turning plain nuts into something this soft, this silky. Just a short soak, a slow blend, and you’ve got a vegan ricotta that can be stirred, spread, or scooped with pride. It’s gentle, nourishing, and beautifully neutral — waiting for your herbs, your lemon zest, or just a cracker and a sigh.

‘Must be best food offer, of any genre, in Kendal. Hugely accomplished cooking and very much recommended.’
Tony P, Kendal; Food Customer

The Cook’s Mind

Make-Ahead

• Keeps well in the fridge for up to 5 days.
• Best made a few hours ahead to allow the flavour to settle.

Freezer-Friendly

• Freezes well for up to 3 months in an airtight container. Defrost slowly and stir before use.

Rescue Mission – What To Do When Things Go Wrong

• If it’s too thick, add 1 tsp of water at a time and blend again.
• If it splits, blend longer — patience is key.
• Too bland? Add a pinch more salt, lemon juice, or miso to sharpen it.

Key Substitutions

• Almonds or cashews: sunflower seeds, walnuts, pecans
• Apple cider vinegar: lemon juice.
• Skip miso if unavailable, but the depth will be softer.

Cooking Parlance

“Blend for 15 minutes” means pause, scrape, and repeat — let the machine work in intervals.

“Soak” means cover the nuts in boiling water and leave for 2+ hours.

A Note on Origin

Inspired by Italian ricotta, this dairy-free version blends nut creaminess with savoury depth. It’s not a clone — more like a loving reinterpretation — keeping the soft texture and mild flavour, but with added nuance from miso and olive oil. A fridge friend worth knowing.

Ingredient Focus: Almonds

Almonds are subtle but strong — their quiet flavour makes them the perfect base for creamy, neutral spreads and sauces. Blanched or not, they hold their shape and their dignity. Pair with lemon, garlic, or herbs for endless invention.

✨ Gentle power — pale, patient, and quietly essential.

To Ingredient Focus: Almonds

My Favourite Way To Eat

A thick spoonful atop grilled sourdough with olive oil, fresh herbs, and a crack of black pepper — eaten standing up at the counter while Georgia dozes in the doorway. Or folded through warm pasta with peas and mint, a one-bowl balm for a long day.

Serving Suggestions

• Dollop into roasted courgettes or aubergine halves with fresh herbs.
• Stir into hot pasta with lemon zest, peas, and olive oil.
• Spread on toast with pickled onions or slow-roasted tomatoes.

Multi-Purpose Recipe

This recipe has more than one life… A soft, savoury spread that flexes from toast to tart filling with grace.

• Use it in lasagne or cannelloni as a creamy layer.
• Swirl into soup or spoon onto baked potatoes with herbs.

Why You’ll Love This Recipe

It’s simple to make, deeply versatile, and quietly luxurious. The kind of fridge staple that lifts all sorts of meals. No fancy equipment or hard-to-find ingredients — just a creamy, softly tangy base to build on.

What Will You Learn Whilst Making This Recipe?

You’ll practise blending soaked nuts into a smooth, whipped texture — learning patience and balance. You’ll get a feel for adjusting seasoning in a neutral base. And you’ll start to see plant-based cheese not as a compromise, but as a creative playground.

Related Plantastical Recipes and Courses

Wild Garlic and New Potato Crostata

Waste Less: How To Use Up Your Ingredient Stash!

Got something spare — a handful, a spoonful, or the end of a packet? These tags help you find other ways to use it. It’s a small step toward cooking intuitively and wasting less❣️

Almond and Cashew Ricotta Recipe

Next Steps?

 You’ve got the full recipe — now take it further. Inside Black Labrador, you’ll find structured video courses and an ever-growing cookbook designed to help you cook with understanding, not guesswork. Learn, revisit, and deepen your skills at your own pace.