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.

Prep Time
10 mins
Total Time
10 mins
5 from 1 vote
Vegan Cashew Ricotta
Course: Condiments, sides
Cuisine: Italian
Keyword: Vegan Ricotta Cheese
Servings: 8 servings
Calories: 186 kcal
Author: Sarah McMinn
  1. Drain and rinse the cashews. 

  2. 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. 

  3. Use immediately or transfer to an airtight container. Store in the refrigerator for up to 5 days. 

Nutrition Facts
Vegan Ricotta Cheese
Amount Per Serving
Calories 186 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Sodium 150mg7%
Potassium 250mg7%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 1g1%
Protein 6g12%
Vitamin C 0.9mg1%
Calcium 13mg1%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.