Vegan Cashew Ricotta Cheese Recipe (2024)

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Best tasting vegan cashew ricotta cheese recipe made with raw cashews, lemon and garlic. Extra thick and creamy, luscious, only 5 ingredients and perfect for lasagna, pizza, stuffed shells or to spoon over a thick piece of bruschetta!

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Cashew Ricotta

Looking for a dairy-free substitute for Italian ricotta cheese? You are in the perfect place friends!

Soft, creamy and silky, this luscious homemade vegan ricotta cheese is the real deal.

At this point in my like I’m totally convinced that cashews are pure gold, absolutely magical and there’s nothing they can’t do. They are my heroes!

So delicious, use it on everything:

  • Fan favorite Spinach Lasagna
  • Vegan Stuffed Shells, Manicotti + Ravioli
  • Pasta Bake with Sausage Walnut Meat
  • Ultimate Vegan White Pizza
  • Mix with Tomato Sauce for a new creamy pink sauce
  • As Antipasto on a Vegan Cheese Platter drizzled with Chive Pesto
  • In a Sandwich
  • On Bruschetta topped with olives + roasted tomatoes
  • Drizzle with a balsamic reduction
  • as a dip drizzled with olive oil, fresh herbs + lemon zest <—seriously delish!

+

It’s Quick + Easy to Make

WFPB Oil-Free

Raw Vegan

Super Creamy & Fluffy

Homemade from Scratch – Fatto in Casa

How to Make Vegan Ricotta

  1. If you don’t have a Vitamix or another such powerful blender, make sure to start with a quick soak of the cashews (20 minutes) in hot boiling water.
  2. Transfer the cashews with the lemon, water, garlic and all the spices to the blender (or food processor) and puree until extra creamy and fluffy. Season to taste with sea salt and use it anywhere you’d like to use ricotta cheese. Store in the refrigerator up to 5 days or freeze in freezer proof containers for 3 months.
  3. For sweet desserts you’ll omit the garlic and savory spices of course and sweeten to taste with maple syrup or powdered sugar.

Vegan Cheese Inspiration

  • Creamy Alfredo Sauce
  • Butternut Mac and Cheese
  • Vegan Mozzarella
  • Walnut Parmesan

Vegan Cashew Ricotta Cheese Recipe (8)

5 from 2 votes

Vegan Cashew Ricotta Cheese

The best tasting vegan cashew ricotta cheese recipe made with raw cashews, lemon and garlic. Extra creamy and luscious, only 5 ingredients and perfect for lasagna or to spoon over a thick piece of bruschetta!

Print Recipe

Prep Time:5 minutes mins

Soaking:20 minutes mins

Total Time:5 minutes mins

Ingredients

US Customary - Metric

Instructions

  • Cover the cashews with hot water and soak for 20 minutes. Drain and rinse and transfer them to a powerful blender or food processor. (If using a Vitamix or another extra powerful blender you can skip the soaking )

  • Blend the cashews together with the water, lemon juice, garlic and sea salt until smooth and creamy.

  • Transfer the ricotta to a bowl, cover and refrigerate for a couple of hours until chilled and thick or serve right away. You can spoon over bruschetta or use in lasagna and for other pasta dishes. Keeps well in the fridge for about five days.

WFPB + Plantricious

  • Vegan Cashew Ricotta Cheese Recipe (9)

Notes

  • For a Dessert Style Ricotta to be used in cannoli and other sweets, just omit the garlic, onion and sea salt; sweeten to taste with maple syrup or powder sugar instead. I used it to make these little Pumpkin Cheesecakes over the holidays and they were a major hit with everyone.
  • To make Cashew Cream for savory uses, follow the same recipe and stretch it out a bit with more lemon juice or water until desired consistency and tanginess is achieved.
  • If planning to serve this on a cheese Board I suggest lining a sieve with cheese cloth, transfer the ricotta, tie the pouch and place to drain over a bowl in the refrigerator for a couple of hours or overnight. This will yield a dryer but still super creamy vegan ricotta can serve sprinkled with fresh basil, thyme, chives, some lemon zest + a drizzle of good evoo. It's lovely spooned over crostini or crackers.
  • On Storage - Cashew ricotta can be stored in the refrigerator up to 5 days or frozen in freezer proof lidded containers up to 4 months.

Nutrition

Calories: 244kcal | Carbohydrates: 14g | Protein: 8g | Fat: 18g | Saturated Fat: 3g | Sodium: 201mg | Potassium: 308mg | Fiber: 1g | Sugar: 3g | Vitamin C: 10.1mg | Calcium: 22mg | Iron: 3mg

Course: Condiment

Cuisine: Italian

Keyword: Cashew Ricotta, plant based, vegan cheese, wfpb

Servings: 6 people

Calories: 244kcal

Author: Florentina

Vegan Cashew Ricotta Cheese Recipe (2024)

FAQs

What is vegan ricotta cheese made of? ›

In general, there are two main methods for making vegan ricotta: one with soy milk and the other with blended nuts and tofu. They are both delicious. However, we recommend you try the soy milk method, which yields ricotta that is ridiculously similar to real Italian ricotta.

Can u buy vegan ricotta cheese? ›

There are a few plant-based ricotta cheese brands and alternatives out there. I've used Tofutti ricotta and made my own tofu ricotta to make baked ziti, and both were good.

Can you buy vegan ricotta? ›

If you're really not feeling like making your own ricotta, you can buy it at the store as well. The only brand I've seen (and liked) is Kite Hill. Their vegan ricotta is made from an almond base, so if you're allergic to nuts, it's not for you. It is delicious though!

How is cheese made from cashews? ›

First, a simple mixture of cashews, vinegar, lemon juice, coconut oil, nutritional yeast, and seasonings gets blended until smooth. Then, it ferments for a day or two.

What is the main ingredient in vegan cheese? ›

Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot. Vegan cheese is seen as a healthier alternative to cheese by some, and may reduce your risk of heart disease due to its lower content of fat.

What are three dominant ingredients in vegan cheese? ›

As vegan blog Wag Free Food notes, coconut oil, coconut milk, and coconut cream are popular ingredients to make vegan cheese. The high-fat content of coconut makes it easier to create a creamy, decadent, cheese-like product.

What is a cheaper alternative to ricotta cheese? ›

Cottage cheese: As far as ricotta substitutes go, light and mild cottage cheese is your best bet. In fact, some people prefer to use cottage cheese because it has a similar flavor and fewer calories.

Who makes dairy free ricotta cheese? ›

Tofutti Better Than Ricotta Cheese Cholesterol Free, 16 Ounce (Pack of 12)

What is the closest substitute to ricotta cheese? ›

What Can I Use In Place Of Ricotta Cheese? 15 Amazing Options
  • Cottage Cheese. This chunky, moist cheese is often labeled boring and just meant for health freaks. ...
  • Greek Yogurt. ...
  • Cream Cheese. ...
  • Sour Cream. ...
  • Crème Fraiche. ...
  • Silken or Firm Tofu. ...
  • Fresh Goat Cheese. ...
  • Mascarpone.
Jan 4, 2024

Is it cheaper to buy or make ricotta? ›

Ricotta cheese is especially reasonably priced, so it is a toss-up if you want to make ricotta to save money. It is cheaper to make your own, if you are going strictly on the price of ingredients, but you do have to factor in your time.

Why is my homemade ricotta rubbery? ›

It really matters what kind of dairy you use: organic whole milk and not ultra-pasteurized cream are preferred. I also want to emphasize the importance of timing: do not overheat the milk-cream mixture, and do not let it boil. Otherwise, you will end up with tough and rubbery curd.

What is a good Indian substitute for ricotta cheese? ›

Paneer: Paneer is a soft cheese common in India. It is more firm in texture, but can be crumbled to resemble the grainy texture of ricotta. Clabber Cream: Think of clabber cream as a thicker version of crème fraîche with a tangier flavor profile. It can work well as a topping, spread, or dip in place of ricotta.

Why do vegans soak cashews? ›

Raw unsalted cashews are what most recipes use. They produce the creamiest and smoothest texture when soaked. They also have an ideal neutral flavor that is perfect in recipes such as vegan ranch dip and cashew mayo.

Why do vegans use cashews? ›

Their creamy texture and nutty flavor make them an ideal substitute for dairy in various dishes like vegan cheese, sauces, and dressings.

Is vegan cashew cheese healthy? ›

The cashew-based cheese alternatives were the most likely products to be low in sodium (Table 1). Over 80% of the cheese alternatives were low in calories, while only 2% were high in fat.

Does ricotta cheese have animal enzymes? ›

Soft-style cheeses often use an acid, such as lemon juice, vinegar, or whey. "Many softer styles of cheese like mozzarella, paneer, ricotta, and cream cheese use whey or another type of acid as their coagulant instead of rennet, so they will be safe for vegetarians," says Birnbaum.

What are the ingredients in organic ricotta cheese? ›

Ingredients. Pasteurized Organic Whole Milk, Organic Vinegar, Sea Salt.

References

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