Ricotta Nut Cheese

Ricotta Nut Cheese

This is hands down the best non-dairy ricotta. Fresh, light and full of healthy fat goodness, I have been making this for almost a decade now and I promise you it is so simple, easy and cheaper to make your own that you will wonder why you have never made fermented nut cheeses before!

Ricotta Nut Cheese in the making

Not only is this a delicious cheese it also feeds your good gut buddies in your microbiota. You want your resident gut buddies that indecently outnumber your human cells 10 to 1 respectively, to proliferate because if they thrive – so do you! Yes, we are indeed a walking eco-system and research shows that gut health is everything to our immune system, disease prevention, our moods and so much more. In addition, fermenting the nuts make them much easier to digest.

I have given you two types of nuts that make the best ricotta textured cheeses depending on what you have on hand. I like to rotate these so that I am not always getting in one type of ricotta nut cheese. Feel free to add in some fresh herbs such as a sprinkling of thyme to your cheese, or garlic or onion powder. I also have a Cashew Cream Cheese you might like to try out too.

Ricotta Nut Cheese on a spoon

I love using my macadamia and ricotta nut cheeses in my Baked Eggplant Ricotta Lasagne, on my Artichoke Cherry Tomato Ricotta Nut Cheese Pizza, and my Pesto Ricotta Nut Cheese PizzaAlso fantastic on my Caprese Salad, or any salad you throw together and generously smeared onto my Honest To Goodness Crackers, or my Everything Seed Crackers! Enjoy.

Ricotta Nut Cheese

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Recipe by Priscilla Soligo Course: Fermented, Nuts & Cheeses, Snacks


  • 270g 2 Cups Slivered Almonds (skinless)

  • 165g ½ Cup + 3 Tbsps Unsweetened Almond Mylk

  • 8g ½ Tbsp Lemon Juice

  • 1g ¼ tsp Unrefined Salt

  • 2 Capsules Probiotic (50 billion IU gluten/ dairy free) discard capsule case

  • 480g 2 Cups Filtered Water


  • Rinse nuts several times under fresh filtered water.
  • In a clean medium glass bowl (do not use metal or plastic), add the nuts, water, and probiotic powder.
  • Stir to dissolve the probiotic. Make sure that the nuts are covered with the probiotic water mixture to avoid mold.
  • Using a dish towel, cover the bowl to prevent unwanted insects and any dust, etc.
  • Place bowl on the kitchen countertop and allow to sit and ferment at room temperature for 48 hours.
  • Each day check if the nuts require an extra water top up to ensure the probiotic water covers the nuts.
  • After 48 hours, strain the nuts very well in a mesh strainer in the sink. Allow all of the probiotic water to drain out. Do not rinse the nuts.
  • In a high-speed blender (a creamier result), or a food processor, blend/ process the drained and fermented nuts, almond mylk, lemon juice, and salt until smooth. Transfer to a glass container and refrigerate.


  • Storage: Ricotta nut cheeses store for up to a month, or more in a glass airtight sealed container in the fridge.

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Nutrition Facts

4 servings per container

  • Amount Per ServingCalories300
  • % Daily Value *

    * The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


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