Easy Vegan Ricotta Cheese (decadent & healthy)
Did you know that velvety, rich, dairy-free ricotta was possible? And quick to whip up?! This easy vegan ricotta cheese recipe may just blow your mind too. Dare I claim that it is more delicious, flavorful, and cravable than its dairy counterpart? There… I just did;)!
What is Dairy-free ricotta made of?
Curious what to substitute for ricotta cheese? A plant-based version, of course! In addition to store bought vegan ricotta, homemade vegan ricotta is actually quite simple to make too.
Most often, plant-based ricotta is either made from tofu or nuts. The nuts give the rich and creamy flavor, the tofu the light and fluffy texture, so…I like to use both!
Other common vegan ricotta ingredients include nutritional yeast, sea salt, garlic powder, and lemon.
How do I use up ricotta cheese?
- Perhaps the most obvious use for this cheese is in vegan lasagna, which is usually the impetus for making this recipe. You will have leftovers, so read on…
- Try it in stuffed shells! When using in vegan stuffed shells, I like to add spinach to the vegan ricotta for added color, texture, and nutrition since shells tend to use so much ricotta!
- Mix into tomato sauce for the perfect creamy pink sauce!
- Use as a dip or spread with crackers/bread and fresh fruit.
- Use in endless vegan appetizers, like my Vegan Puff Pastry Wreath with spinach and artichokes.
Do I need to soak cashews first for vegan ricotta?
No, for this recipe, I find that the raw cashews blend well and add a nice texture to the cheese. If you do not have a food processor or high speed blender, consider a quick soak for the cashews. See recipe for details.
This Cashew & Tofu Ricotta Recipe is:
- Creamy
- Tangy
- Cheesy
- Rich
- Versatile
- Easy to make
- Dairy free
- Gluten free
- Lactose free
Can I freeze the leftover ricotta?
Yes, you can freeze this vegan ricotta recipe for up to 4 months in a freezer safe container.
If you enjoy this tofu and cashew ricotta cheese recipe, you may also like:
- 6 Family-friendly Plant-based Pasta Recipes
- Kid-Friendly Vegan Dinner Ideas Beyond Pasta
- Vegan Puff Pastry Wreath using this ricotta!
- Semi-homemade Veggie Dumpling Soup
- Green Vegan Pasta Primavera
- Easy, Creamy Kale & White Bean Dip
- Roasted Cauliflower with garlic, capers, & panko
Vegan Ricotta Cheese
Equipment
- food processor or high speed blender
Ingredients
- 1 3/4 cups raw cashews*
- 14 ounces firm tofu packed in water, drained**
- 1/3 cup lemon juice
- 1/2 cup nutritional yeast
- 1 1/4 teaspoon sea salt
- 1 1/4 teaspoon garlic powder
- 1/3 cup water
Optional Ingredients
- 1 tablespoon dry herbs of choice, like oregano, parseley, and/or basil
- 8 ounces frozen spinach, thawed and drained or 2 1/2 cups fresh spinach
Instructions
- Add raw cashews to food processor and pulse until fine, but not pasty. See video.
- Add in all remaining ingredients (except spinach if you are using). Blend for 20 seconds. Open top and scrape the sides to get all ingredients into the cheese.
- Blend for another 20-30 seconds.
- If using spinach, be sure to squeeze out water. Then add and pulse until incorporated into cheese.
Video
Notes
I hope you agree that this is simply the best vegan ricotta recipe ever;)! I would SO appreciate it if you would rate and review below once you try!
Cheers!
-Jenn
Pin this quick vegan ricotta cheese recipe for later:
Adding this recipe to my list to try! It looks delicious!!
Thanks Kathy! You will love it! Maybe start with the cream sauce idea if you are looking for something simple to start!
This is really good. I would suggest grinding the cashews in a regular blender then move to a food processor to finish the recipe. I used half of this recipe in a vegetable lasagna 9 X 13 pan.
Thanks Wendy for your tip, and so glad you liked it!
Very nice recipe. This worked well for my lasagna.
thanks holly!
Love this so much! It turned out so rich and so so tasty! Will make this v cheese again!
Thanks Andrea!
wow, this is delicious! and sooooo easy. thanks for the recipe!
such a fabulous vegan ricotta recipe! perfect for lasagna!
Thank you Andrea!