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  • Writer's pictureEgg Free Mama

Whipped Almond Ricotta

My usual vegan ricotta, made with agar and coconut milk, is more of a savoury addition to a cheese board and does not maintain it's consistency when used in a baking application, so I had to improvise! This version uses a combo of almond flour and coconut flour for a sweet, ricotta-ish substitute that will work in cakes, bars, and my favourite Italian Ricotta Donuts.


1 cup of almond flour

1/4 cup coconut flour

2 tbs coconut oil

1 tbs lemon juice

1 tsp vanilla extract

1/2 tsp almond extract

1/4 cup (approx) unsweetened almond milk

1 tbs honey (optional)


Using your food-processor, blend together all your ingredients until you have a smooth paste. If you need to loosen it a bit, add more almond flour about a tbs at a time until you have a ricotta consistency. Chill overnight for best results.

Fill all your cannolis and makes all the donuts, or just spread it on toast because it's delicious.

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