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My PCOS Kitchen - Paleo Almond Ricotta Cheese - A delicious dairy-free alternative to cheese if you eat paleo!
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5 from 1 vote

Paleo Almond "Ricotta" Cheese

A dairy-free option to a delicious cheese!
Prep Time 8 hours 10 minutes
Total Time 8 hours 10 minutes
Servings 1 cup
Calories 842kcal
Author Mira



  • Put the blanched almonds in a cup of water and let soak for 8-12 hours.
  • Drain the nuts and transfer to a blender. Add the water and blend on high speed until the nuts form a creamy paste.
  • This part is optional, but you can put the almond cheese inside a sieve over a cheesecloth to drain some of the liquid for a thicker cheese.
  • Mix the salt in.


Add a little bit of lemon juice or vinegar to give it a tang. A tbsp or 2 should be fine.
Add any fresh herbs, tbsp of nutritional yeast, tbsp of white miso paste, or a tsp of garlic for different flavours!
Keep in an air-tight container in the refrigerator up to 1 week.


Serving: 1cup | Calories: 842kcal | Carbohydrates: 28.91g | Protein: 31.81g | Fat: 73.4g | Saturated Fat: 5.64g | Polyunsaturated Fat: 17.47g | Monounsaturated Fat: 46.81g | Sodium: 41mg | Potassium: 996mg | Fiber: 15.1g | Sugar: 7.19g | NET CARBS: 13.81g