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In a blender, combine the almond flour, water, lemon juice, nutritional yeast, kosher salt and garlic powder.
In your high speed blender, blend on high for 60 seconds. Stop, and scrape down and blend again.
If needed, add in up to another ¼ cup of water (or more) to get your ricotta to a smooth consistency. All almond flours moisture level varies a bit. You want the consistency to be smooth and creamy like real ricotta.
Transfer to an airtight container. Will keep in an airtight container for 1 week.
Use as a 1:1 substitute for regular ricotta cheese. I love it on my keto dairy free lasagna, or dolloped on top of pasta, or as a dip, or dolloped on top of dairy free pizzas. So many possibilities!
As always, lots of tips, FAQs and substitution info in the Recipe Notes!