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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 Time10 mins
Cook Time0 mins
Total Time10 mins
Course: Spread
Cuisine: American, Italian
Keyword: cashew cheese, homemade ricotta, vegan cheese
Servings: 2 cups
Calories: 203kcal
Author: Jennifer Debth


  • 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


  • 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!
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Serving: 0.25cups | Calories: 203kcal | Carbohydrates: 12g | Protein: 6g | Fat: 16g | Saturated Fat: 3g | Sodium: 366mg | Potassium: 227mg | Fiber: 1g | Sugar: 2g | Vitamin A: 6IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 2mg