Vegan Ricotta Cheese

Skip the dairy and make this 6-ingredient Vegan Cashew Ricotta Cheese instead! Easy to make and ultra-creamy, it’s the perfect dairy-free cheese for vegan lasagna, pasta, stuffed shells, sandwiches, and more. Nut-Free and Oil-Free Options.

Course Side

Cuisine American

Diet Vegan

Method No-Bake

Prep Time 10

Cook Time 5

Total Time 15

Servings cups

Calories 375kcal

Author Caitlin Shoemaker

Ingredients

1 14 ounce block firm or extra firm tofu, drained and quartered (do not press)
1 cup raw cashews, soaked*
1 tablespoon olive oil optional; for a creamier texture
1 tablespoon nutritional yeast
Juice of 1 lemon
1/2 teaspoon salt

Optional Savory Add-Ins:

3 to 5 cloves garlic use 1 tsp garlic powder for a milder flavor
1/2 teaspoon lemon zest
Black pepper to taste
2 teaspoons Italian seasoning or other spices/herbs of choice
1/2 cup fresh basil leaves

US Customary - Metric

Instructions

Whip: Set up a food processor with an S-blade attachment and add the tofu, cashews, olive oil, nutritional yeast, lemon juice, and salt. Add any additional flavor add-ins, if desired. Whip the mixture for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy, fluffy, and melt in your mouth.
Serve: Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days. I do not recommend freezing any leftovers as the texture will change once thawed.

Notes

Soaking Cashews: I like to place my cashews in a large bowl and cover them with boiling water, and let sit for 20 minutes. For a faster option you can also place the cashews in a bowl, cover them with water, microwave for 3 minutes, then let sit for 3-5 minutes before draining. Alternatively you can cover the cashews with cold water and soak in the fridge overnight.
Cashew Allergy: Replace the cashews with blanched slivered almonds or macadamia nuts.
Nut-Free: Double the amount of tofu, and add 2 extra tablespoons of olive oil to the mixture to keep the ricotta creamy. This version will be slightly less fluffy, but still delicious! You can also replace the soaked cashews with soaked raw sunflower seeds and omit the extra oil, but this will change the flavor of the ricotta slightly.

Nutrition