Vegan Ricotta

This vegan ricotta recipe is creamy with just the right amount of tang! It’s made with 6 easily accessible ingredients, like cashews, lemon juice, and salt. Perfect in dishes like lasagna, it’s a complete game-changer for plant-based cooking.

If you’re into protein-packed dips, don’t miss my black bean hummus or dairy-free cottage cheese — they are creamy, bold, and just as easy to make for snacking or meal prep.

Why you’ll love this recipe

• Quick & easy: Just soak, blend, and it's ready! No cooking or heating is necessary.
• Versatile uses: This vegan ricotta is incredibly versatile. Use it as a spread on toast, in lasagnas, stuffed shells, or even as a dip. The possibilities are endless!
• Nutrient-rich: Packed with cashews and miso, this recipe is not just delicious but also nourishing. It’s a great way to incorporate more plant-based proteins and healthy fats into your diet.

What is vegan ricotta?

Vegan ricotta is a health-conscious alternative to traditional ricotta cheese, made primarily from heart-healthy cashews. Combined with the tanginess of lemon juice and the umami notes of white miso paste, my version perfectly emulates the classic texture and taste of ricotta.

Not only is this recipe quick and easy to prepare, requiring very minimal ingredients, but it also offers a versatile and nutrient-dense addition to a variety of dishes.

The smooth texture and mild flavors make it the ideal choice for spreading on crackers or toast, layering in lasagnas, or adding to your favorite pasta dishes. No one will be able to tell the difference!

Ingredients & Substitutions

• Raw cashews: Their neutral taste and creamy consistency make cashews perfect for this recipe. Blanched almonds or macadamia nuts can be used for a similar texture.
• White miso paste: Miso paste adds depth of umami flavor, enhancing the cheese-like taste. If miso isn't available, use a bit of nutritional yeast or a small amount of soy sauce.
• Lemon juice: The acidity of lemon juice brings a slight tang, mimicking the traditional ricotta flavor. Lime juice or white wine vinegar can be used as alternatives in a pinch.
• Apple cider vinegar: Adds to the tanginess and imparts a more fermented flavor. If you don’t have apple cider vinegar, use white wine vinegar instead.
• Garlic powder: Garlic powder adds a hint of warmth and depth. Fresh minced garlic or onion powder can be used for a similar flavor profile.
• Salt: An essential ingredient to give this vegan ricotta cheese a characteristic salty, cheesy taste. Himalayan sea salt or regular sea salt can both be used.

How to make vegan ricotta

• Step 1: Begin by soaking the raw cashews in boiling water for 25 minutes. This softens the nuts, making them easier to blend into a creamy texture. Drain the water before making the cheese mixture.

• Step 2: Place all the ingredients into a food processor or blender and blend them on high until smooth. Taste and make sure there are no small chunks of cashews left behind, then transfer the cheese to a glass jar for storage.

Serving Suggestions

This versatile vegan ricotta can be the star of so many dishes! Here are some of my favorite serving suggestions:

• As a spread: Enjoy it on toasted semolina bread or crackers, topped with a drizzle of olive oil and a sprinkle of herbs.
• In pasta dishes: Layer it in lasagnas, stuff it into shells, or mix it into your favorite pasta.
• With vegetables: It works great as a dip for raw veggies or a topping for roasted vegetables like maple balsamic Brussels sprouts.
• In baking: Use it in vegan desserts, like pastries, or add it on top of vegan pizza.

If you enjoy making creamy dairy-free staples like this vegan ricotta, you might also like my whipped vegan butter recipe - soft, creamy, and spreadable straight from the fridge.

Storage

Storing and reheating this vegan ricotta is easy, making it great to keep on hand throughout the week. Here’s what to do:

• Fridge: Transfer the cheese to an airtight container and keep it in the refrigerator for up to 5-6 days.
• Freezer: I don’t recommend freezing not recommended as it may alter the texture. But since it’s so quick and easy to make, you can easily prepare it whenever you need it.
• Prep ahead: Soak the cashews ahead of time and store them in the fridge for up to 1-2 days until you're ready to make the ricotta.

Variations

• Herb-infused: Mix in fresh basil, parsley, or chives for an aromatic twist.
• Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
• Roasted garlic: Blend in roasted garlic for a deeper, more savory taste.
• Sun-dried tomato: Stir in chopped sun-dried tomatoes for a tangy, rich flavor.
• Truffle oil: Drizzle a bit of truffle oil on top for a gourmet touch.

Top tips

• Soak cashews properly: Make sure your cashews are fully submerged in the water for optimal creaminess. Remember, they expand as they soak, so cover them with a good 1-2 inches of water.
• Blend until smooth: Blend thoroughly to avoid any gritty texture. You may have to stop the blender a few times to scrape down the sides.
• Gradually add water: Add water slowly to reach the perfect consistency without making the vegan ricotta cheese watery.
• Clean your blend: Clean your blender or food processor right after use to avoid sticking. It is such a pain to clean when it dries!

FAQ

More cheesy recipes

Looking for more cheesy plant-based recipes like this vegan ricotta? Check out some of my most popular ones like these:

• Vegan Goat Cheese: Creamy, tangy, and crumbly homemade cheese. 
• Vegan Stuffed Portobello Mushrooms: Soft vegan cheese combined with veggies and panko crumbs.  
• Dairy-Free Mac & Cheese: Made with cashews, nutritional yeast, and a few pantry spices.
• Dairy-Free Pesto: A healthy and delicious alternative to traditional pesto.