Whipped to airy, cloud-like perfection, this dip gets its silky texture from a quick spin in the food processor, brightened with fresh lemon juice, zest, and a good pour of extra-virgin olive oil. A drizzle of raw honey adds a touch of sweetness against the tangy base, while red pepper flakes and torn thyme or basil bring warmth and a fresh herbal note if you want them. The result is a wide, swirled bowl of something rich-tasting and satisfying, ready in minutes with almost no active effort. Serve it alongside crisp cucumber slices or your favorite crackers for scooping, and it disappears fast at any gathering. It's an easy, crowd-pleasing option to have on hand for a plant-based spread.
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Kite Hill Ricotta Alternative Made With Almond Milk
Treeline Non-Dairy Cashew Ricotta
Add the ricotta, 2 tbsp olive oil, lemon juice, lemon zest, and sea salt to the bowl of a food processor. Process on high for 1–2 minutes, scraping down the sides once halfway through, until the mixture is very smooth and noticeably lighter in texture.
Taste and adjust salt or lemon juice as needed. Transfer the whipped ricotta to a shallow serving bowl, using the back of a spoon to create a wide swirl across the surface.
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