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Whipped Almond Milk Ricotta

This is my newest obsession. Literally finger licking, plate licking, spatula licking, Vitamix licking, bowl licking good. Beyond creamy and delicious. And it's only almonds, lemon and olive oil! Even better, no sweet dairy cow was subjected to milking for our snacking pleasure. Enjoy as a dip with fresh veggies or slather on toasted gluten free baguette slices and top with chopped tomatoes tossed with red wine vinegar, olive oil, basil and pinch of salt. Endive as a great, non-carby vehicle for this heavenly combo.


  • Kite Hill Almond Milk Ricotta – 1 container

  • Fresh Lemon Juice – from 1-2 lemons

  • Extra Virgin Olive Oil - 1/4 cup

  • Kosher Salt - 1/4 tsp or more to taste

  • Chives - 1 T minced, for topping

  • Olive Oil Drizzle on Top

Blend ricotta, lemon juice, salt and 1/4 cup olive oil until smooth in a high-speed blender. Top with a swirl of olive oil and minced chives.


Makes:  1 cup

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