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Home Recipes Vegan Vegan Ricotta Cheese

Vegan Ricotta Cheese

by Jennifer Debth May 9, 2022
No Comments
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This post may contain affiliate links. Read our disclosure policy.

This Vegan Ricotta is creamy, flavorful, and made with cashews. This homemade, plant based cheese can be used to replace ricotta in any recipe! 

scooping vegan ricotta with a spoon

Quick Navigation
  • General
  • What is ricotta?
  • What is vegan ricotta made of?
  • Get the recipe
  • Frequently Asked Questions
  • Ingredients
  • How to make
  • How to use
  • How to store
  • Nutrition information

What is ricotta?

Ricotta is cheese made from milk’s whey that’s left from the production of other cheeses. Because it’s made using animal byproducts, ricotta is vegetarian, but not vegan.

What is vegan ricotta made of?

Vegan ricotta can be store-bought (check Whole Foods) or homemade and can be made with a variety of different ingredients including tofu, almonds, and/or cashews. Today’s recipe is made with cashews, nutritional yeast, seasonings, lemon juice, and water.

Ingredients

Cashews make a great base for many vegan “cheese” recipes, because they’re relatively mild in flavor and can be blended into a creamy consistency.

  • Cashews – the base for the “ricotta”. Roasted and salted cashews are used to provide a subtle nutty flavor and smooth consistency. Some recipes require soaking the cashews before blending, but because we’re using roasted cashews, that’s not necessary.
  • Spices: Salt, Pepper, Garlic Powder, Italian Seasoning, Basil – this simple seasoning blend adds an incredible amount of flavor and makes it perfect for using in any of your favorite Italian inspired dishes!
  • Nutritional Yeast – a type of yeast that adds a “cheesy” flavor to the ricotta. Bonus: it’s a great source of vitamins, minerals, and protein.
  • Lemon Juice – cuts through the rich flavor of the roasted cashews and adds just a hint of freshness and tang.
  • Water – blends with the cashews to create a thick, yet creamy consistency. Add more or less depending on how thick you like your ricotta. Add more seasonings if more water is used.
Pro tip
Want to keep it more basic? Omit the garlic powder, Italian seasoning, and basil. 

How to make

Measure, blend, and serve! It doesn’t get easier than that.

  1. Blend cashews, salt, pepper, garlic powder, Italian seasoning, basil,  nutritional yeast, lemon juice, and water in a high powered food processor until desired texture is reached.
  2. Thin with more water, if necessary, then taste and re-season, if desired. Use as desired and enjoy!
Pro tip
Don’t have a food processor? Try a high powered blender like a Vitamix instead! You’ll likely have a little more troubling scrapping out all the ricotta though.

How to use

Ricotta is most commonly used in lasagna, but can be used in a variety of other ways:

  • Vegan Lasagna  – use it layered between the noodles, sauce, and vegetables.
  • Vegan Lasagna Soup – dollop it on top of the hot soup for creaminess and richness!
  • Pizza – dollop it over the sauce before adding vegetables and your favorite vegan mozzarella.
  • Pasta – stuff it into noodles as a filling for homemade ravioli, manicotti, or jumbo shells.
  • Crostini – spread it over a piece of toasted baguette and top with your favorite toppings: bruschetta, strawberry jam, roasted vegetables, fruit, and more!
Pro tip
If using the ricotta for a sweeter recipe, omit the garlic powder, Italian seasoning, and basil.

vegan ricotta in a jar

How to store

Leftovers can be stored in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.

To enjoy again, thaw in the fridge, if frozen, and use as desired.

– Jennifer

jar of vegan ricotta cheese made with cashews

Vegan Ricotta Cheese

This Vegan Ricotta is creamy, flavorful, and made with cashews. This homemade, plant based cheese can be used to replace ricotta in any recipe!
Prep Time: 10 minutes
Cook Time: 0 minutes
Yield: 2 cups
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Ingredients

US Customary - Metric
  • 2 cups roasted, salted cashews
  • 1/2 teaspoon salt plus more to taste, if desired
  • 1/2 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 teaspoon dried basil
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 3/4 cup water plus more to thin, if necessary

Instructions

  • Place cashews, salt, pepper, garlic powder, Italian seasoning, basil, nutritional yeast, lemon juice, and water into a high powered food processor.
  • Process, scraping down the sides as needed, until desired texture is reached.
  • Thin with more water, if necessary, then taste and re-season, if desired.
  • Use as desired and enjoy!
  • Take 5 seconds to rate this recipe below. We greatly appreciate it!
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STORING
Room Temp:N/A
Refrigerator:5 Days
Freezer:2 Months
Reheat:Thaw, if frozen, then use as desired
*Storage times may vary based on temperature and conditions

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Nutrition Information

Nutrition Facts
Vegan Ricotta Cheese
Amount Per Serving (0.25 cups)
Calories 203 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 3g19%
Sodium 366mg16%
Potassium 227mg6%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 2g2%
Protein 6g12%
Vitamin A 6IU0%
Vitamin C 1mg1%
Calcium 24mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

*Note: Nutrition information is estimated and varies based on products used.

Keywords: cashew cheese, homemade ricotta, vegan cheese
Enjoy this recipe?
Tag @showmetheyummy on Instagram and hashtag it #showmetheyummy
Course: Spread
Cuisine: American, Italian
Author: Jennifer Debth

Filed Under: Gluten Free, Healthy, Recipes, Sauces & Dressings, Vegan, Vegetarian

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Trevor and Jennifer HeadshotWe're Trevor and Jennifer, we live in Raleigh, North Carolina with our 70lb lap dog, Teddy. We love food and together, we are on a mission to find all things YUMMY!
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