Easy Vegan Ricotta Cheese (decadent & healthy)

This dairy-free ricotta is rich, velvety, and quick to whip up! Most plant-based ricotta recipes are made from made from either tofu or nuts: the nuts give rich and creamy flavor, the tofu adds the light and fluffy texture. So I use both nuts (cashews specifically, since they are the creamiest nut around!) and tofu in this easy vegan ricotta cheese recipe.

Dare I claim that it is more delicious, flavorful, and cravable than its dairy counterpart? There… I just did;)!

This Cashew & Tofu Ricotta Recipe is:

• Creamy
• Tangy
• Cheesy
• Rich
• Versatile
• Easy to make
• Dairy free
• Gluten free
• Lactose free

Ingredients

• raw cashews: bring the velvety texture and rich taste to this ricotta cheese
• firm tofu: lightens this cheese, making it fluffy
• lemon juice: balances the flavors and adds brightness and freshness
• nutritional yeast: aka “nooch” adds the cheesy, umami flavor
• sea salt: pulls the flavors together
• garlic powder: because garlic makes everything better!
• water: to help thin the cheese and make it easier to work with

How to make Tofu and Cashew Ricotta

Follow these simple steps. See video in recipe card too for how to make this vegan ricotta.

1. Add raw cashews to food processor and pulse until fine, but not pasty.
2. 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.
3. Blend for another 20-30 seconds.
4. If using spinach, be sure to squeeze out water. Then add and pulse until incorporated into cheese.

Do I need to soak cashews first for vegan ricotta?

If you have a food processor or high speed blender, then 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. Simply place raw cashews in boiling water for 10 minutes.

Meal Ideas: how to use vegan ricotta

Curious how to use up your ricotta cheese? The ideas are endless:

• 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.

Can I freeze the leftover ricotta?

Yes, you can freeze this vegan ricotta recipe for up to 6 months in a freezer safe container.

If you enjoy this ricotta cheese recipe, you may also like:

• Vegan Puff Pastry Wreath using this ricotta!
• Easy Vegan Almond Pesto
• 6 Family-friendly Plant-based Pasta Recipes
• Easy, Creamy Kale & White Bean Dip

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

Vegan Ricotta Cheese

Jennifer Freedman

This easy vegan ricotta cheese recipe is so rich and decadent that it's hard to believe it is healthy too! Use in endless pasta dishes like lasagna, stuffed shells, or blend with tomato sauce for the perfect pink cream sauce.

5 from 11 votes

Print Recipe Pin Recipe

Prep Time 3 minutes mins

Cook Time 2 minutes mins

Total Time 5 minutes mins

Course ingredient in main course, Main Course

Cuisine American, Italian

Servings 12 people

Calories 148 kcal

Equipment

• food processor or high speed blender

Ingredients

  

1x2x3x

• ▢ 1 3/4 cups raw cashews* *see note below
• ▢ 14 ounces firm tofu packed in water, drained** **see note below
• ▢ 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

Cook ModePrevent your screen from going dark

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

This ricotta recipe is more than enough for one large lasagna or large dish of stuffed shells. How much leftovers really depends on how much you use. I often use about half of the cheese immediately and freeze the other half.

This vegan ricotta cheese freezes well in a freezer safe container for up to 6 months.

*If you aren’t using a food processor or high speed blender, you may want to soak cashews in boiling water 10 minutes first. Simply add enough hot water to cover about 1 inch over the cashews in a bowl.

**Tofu often comes in 14 ounce blocks, but some brands sell 16 ounce blocks. 

Nutrition

Calories: 148kcalCarbohydrates: 9gProtein: 8gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 260mgPotassium: 242mgFiber: 2gSugar: 2gVitamin A: 2224IUVitamin C: 4mgCalcium: 80mgIron: 2mg

Keyword dairy free ricotta, tofu ricotta, vegan cheese, vegan ricotta

Tried this recipe?Let us know how it was!

Pin this quick vegan ricotta cheese recipe for later: