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Home » Recipes » Creamy Vegan Ricotta Cheese

Creamy Vegan Ricotta Cheese

by Sarah McMinn / Posted: March 5, 2018 / Updated: June 24, 2020 / Disclosure: This post may contain affiliate links. Jump to Recipe Print Recipe Total Time: 2 hrs 10 mins

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This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes! Use it as a filling, spread, and topping for a delicious plant-based cheese alternative.
This cashew ricotta cheese is made with just 5 ingredients in under 10 minutes for a rich and creamy ricotta that is both soy and gluten-free!
This cashew ricotta cheese is made with just 5 ingredients in under 10 minutes for a rich and creamy ricotta that is both soy and gluten-free!

This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes! Use it as a filling, spread, and topping for a delicious plant-based cheese alternative.

Vegan Cashew Ricotta in a small bowl on a wooden board

Disclosure: This post may contain affiliate links.

Most people would agree that there aren't many good store-bought vegan kinds of cheese 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 brands 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. And the taste and texture of nut-based cheeses become incredibly satisfying.

Additionally, 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 And today, I'm sharing another homemade cheese recipe.

Let me introduce you to my Vegan Ricotta Cheese.

Finished recipe in a small brown bowl

Table of Contents show
Recommended Ingredients & Equipment
How to Make Cashew Ricotta
Serving and Storing
More Vegan Cheese Recipes
Vegan Ricotta Cheese

Recommended Ingredients & Equipment

There are several plant-based foods that are a popular base for homemade vegan ricotta. 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.

Ingredients & Substitutions

  • Raw Cashews - This recipe can also be made with blanched almonds or macadamia nuts.
  • Garlic
  • Nutritional Yeast - Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking. Read all about it below.
  • Lemon Juice
  • Salt

Recommended Equipment

You don't need much to make impressive nut-based cheeses at home. However, you will need a food processor. Having a high-quality food processor is very beneficial for plant-based eating and especially when it comes to nut-based cheeses. (<<affiliate links)

Check out the full list of my recommended kitchen tools and gadgets.

Large flake nutritional yeast

What is Nutritional Yeast?

It’s only yeast in that it comes from the same fungi family; it does not taste, look, or work like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes (see picture above) and has a DELICIOUS nutty cheesy taste. But that’s not all. It is also highly nutritious as it is full of B-vitamins, including the hard-to-get B12 vitamin.

Nutritional yeast is commonly added to foods to give it that nutty cheesy flavor such as popcorn, tofu pasta, cheese sauces, and nut-based cheeses. You can often find nutritional yeast in the bulk section of well-stocked grocery stores.


How to Make Cashew Ricotta

Step One - Soak the Cashews

First, the cashews get soaked in warm water for a couple of hours. This softens the nut and allows it to blend more completely into a creamy cheese texture.

Raw cashews soaking in water

Step Two - Blend the Ingredients

Drain and rinse the cashews. Place them in a food processor along with the remaining ingredients and blend it together for 1-2 minutes, until the mixture resembles cashew cheese.

Scrape down the side of the processor as you go.

Cashews, nutritional yeast, and garlic in a food processor

Vegan Cashew Ricotta in a small bowl on a wooden board

Serving and Storing

Serving - This ricotta cheese is great to have around. Use it on: lasagnas, stuffed shells, add it to pasta, salads, avocado toast, and so much more!

Store this recipe in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To use, gently thaw the ricotta in the refrigerator overnight.


More Vegan Cheese Recipes

  • Vegan Parmesan Cheese
  • Cauliflower Queso
  • Cheddar Cheese Ball
  • Vegan Feta
  • Cultured Cream Cheese

Vegan Cashew Ricotta in a small bowl on a wooden board

Vegan Ricotta Cheese

This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes for a delicious plant-based cheese alternative.
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Soaking Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 186kcal
Author: Sarah McMinn

Ingredients

  • 2 cups raw cashews, soaked 2 hours in warm water
  • ½ cup water
  • 2-3 cloves garlic
  • 2 tablespoon nutritional yeast
  • 2 teaspoon lemon juice
  • ½ teaspoon salt
US Customary - Metric

Instructions

  • 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. 

Notes

Serving and Storing - This ricotta cheese is great to have around. Use it on: lasagnas, stuffed shells, add it to pasta, salads, avocado toast, and so much more! Store this recipe in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To use, gently thaw the ricotta in the refrigerator overnight.

Nutrition

Calories: 186kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 150mg | Potassium: 250mg | Fiber: 1g | Sugar: 1g | Vitamin C: 0.9mg | Calcium: 13mg | Iron: 2.3mg
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Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the 4-Week Vegan Meal Plan.

Follow me on Instagram, Facebook, and Pinterest and read more about me here.

Reader Interactions

Comments

  1. Patty says

    December 20, 2021 at 5:49 pm

    5 stars
    So good! And so easy! Thank you!!!

    Reply
  2. Ann says

    October 21, 2021 at 11:00 am

    How much ricotta cheese does this recipe make?

    Reply
  3. Linda says

    November 06, 2020 at 3:07 pm

    Wondering if you think this would work in pierogis as part of the filling and would it stand up to the boiling part of making them.
    Thanks

    Reply
  4. Hubert says

    November 04, 2020 at 1:48 pm

    Well, made it today to stuff some shells and Wow! My wife truly loves it and consequently, she has made a request for more of the same. I enjoyed it too, so won't be long before I make some more.
    Thanks very much for sharing . Keep up the good work.

    Reply
  5. joe says

    September 07, 2020 at 5:32 am

    5 stars
    I did this with a variation and the simplest ever. What I do is cashew nuts and tofu equal weights. Salt to taste and that's that.Nothing more nothing less. Sometimes I add nut yeast.
    I use this mainly in pies with broad beans or peas. Icing sugar added for a sweet pie or cannoli.

    Reply
    • joe says

      September 07, 2020 at 6:45 am

      I forgot to add non dairy milk to blend in my last comment.

      Reply
  6. joe says

    February 11, 2020 at 4:29 am

    5 stars
    I did this and liked it much and so simple to make. I utilized it in a pie with some peas. I make it again soon.

    Reply
  7. Nan Vaughn says

    March 25, 2019 at 11:48 am

    5 stars
    Thanks for sharing this yummy recipe for ricotta. After going vegan three years ago hubs and I still crave cheese so your recipe is a great dairy free sub. We used it on a veggie pizza and it was so zesty and paired perfectly with mushroom, marinara, spinach and artichoke heart toppings. Thanks for taking the time to share. Five stars!!

    Reply
  8. Alicia says

    March 16, 2019 at 12:41 pm

    5 stars
    Can I use a vitamin mix blender for the ricotta cheese instead of the food processor?

    Reply
    • Sarah says

      March 16, 2019 at 12:53 pm

      Sure, that would be fine.

      Reply
  9. Kelly says

    December 01, 2018 at 10:01 am

    Delish! What is the serving size in nutritional facts?

    Reply
    • Sarah says

      December 02, 2018 at 2:16 pm

      It's about 1/4 cup.

      Reply
  10. KYLE says

    November 23, 2018 at 8:40 pm

    5 stars
    Just made this. Very delicious cheese alternative. Last minute Thanksgiving meal for tomorrow so I did not let the cashews soak for two hours but an hour and a few minutes was enough!

    Reply

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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Hi! I’m Sarah McMinn, author and recipe developer here at My Darling Vegan. I am a classically trained chef and professional photographer. With 14 years of vegan experience, my goal is to make vegan eating easy, fun, and accessible for all.

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