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.
This post contains affiliate links. For more information, please see my privacy policy.
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.
The best base for 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.
What you need to make cashew ricotta
You don’t need much to make impressive nut-based cheeses at home. You only need a few ingredients and a couple of kitchen gadgets. First of all, when making vegan ricotta, 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. This is the food processor I recommend. I have been using it for years and I love it!
In addition, you need the following ingredients:
- raw cashews
- garlic
- nutritional yeast
- lemon juice
- salt
That’s it!
How to make Cashew Ricotta
Like most homemade plant-based cheeses, making your own vegan ricotta is surprisingly simple!
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.
Step two – Blend the Ingredients
Next, 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.
That’s it! So simple.
How to use Cashew Ricotta
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!
How to store vegan ricotta
You can store vegan ricotta in an airtight container in the refrigerator for up to 5 days. This ricotta can also be frozen for up to 2 months. To use, gently thaw the ricotta in the refrigerator overnight.
This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes for a delicious plant-based cheese alternative.
Cuisine: Italian
Keyword: Vegan Ricotta Cheese
Servings: 8 servings
Calories: 186 kcal
Author: Sarah McMinn
- 2 cups raw cashews, soaked 2 hours in warm water
- 1/2 cup water
- 2-3 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/2 tsp salt
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.
Hi, I’m Sarah. I’m a 12-year (and counting) vegan, professionally trained photographer, former pastry chef, author of the 
Nan Vaughn says
March 25, 2019 at 11:48 AMThanks 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!!
Alicia says
March 16, 2019 at 12:41 PMCan I use a vitamin mix blender for the ricotta cheese instead of the food processor?
Sarah says
March 16, 2019 at 12:53 PMSure, that would be fine.
Kelly says
December 1, 2018 at 10:01 AMDelish! What is the serving size in nutritional facts?
Sarah says
December 2, 2018 at 2:16 PMIt’s about 1/4 cup.
KYLE says
November 23, 2018 at 8:40 PMJust 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!