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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 6 votes
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Prep Time: 10 minutes
Soaking Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 8 servings
Calories: 186kcal
Author: Sarah McMinn


  • 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


  • 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. 


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.


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