Most people would agree that there aren’t many good store bought vegan cheeses available. Especially for those new to the vegan diet and are looking for exact replicas of the cow milk based cheeses. With the exception of a few artisan cheeses that are available in select cities around the world, I would have to agree.
The good news is that after a year or two, cow milk cheese cravings go away. Seriously, it does. And the taste and texture of nut-based cheeses become incredibly satisfying. However, I am a firm believer that nut-based cheeses are best when you make them at home. On My Darling Vegan you’ll find several of my favorite cheese recipes including my Cheddar Cheese Ball, Hemp Seed Parmesan, and Cauliflower Queso. Today, I’m sharing another homemade cheese recipe.
Let me introduce you to my Vegan Ricotta Cheese.
There are several plant-based foods that are a popular base for homemade vegan ricotta, tofu being a common choice and the base of my first ricotta recipes. After several years, I started experimenting with cashews. I prefer cashews in this ricotta recipe because of the natural richness and creaminess of the nut. When blended together with some nutritional yeast, lemon juice, and salt you get a creamy nut-based cheese that is incredibly versatile and satisfying.
How do you make vegan ricotta cheese?
I’m glad you asked. Like most homemade plant-based cheeses, it’s surprisingly simple! This recipe can be made in under 10 minutes (besides the soaking time) with just a single food processor.
First, the cashews get soaked in warm water for couple hours. This softens the nut and allows it to blend more completely into a creamy cheese texture. Second, the cashews get drained, rinsed, placed in a food processor with a few other ingredients, and blended together like this:
A couple minutes later, your vegan ricotta cheese is done! So simple.
Going vegan has never been so easy!
This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes for a delicious plant-based cheese alternative.
Drain and rinse the cashews.
Place them in a food processor along with the remaining ingredients and pulse until the cashews are broken down and resemble ricotta cheese. Add a little water, one tablespoon at a time, if needed.
Use immediately or transfer to an airtight container. Store in the refrigerator for up to 5 days.
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