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    Home » Popular » Dips, Sauces, and Condiments

    Vegan Ricotta Cheese: 4-Ingredient Recipe

    Published Jan 15, 2021 · Updated Feb 7, 2022 · Leave a Comment

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

    JUMP TO RECIPE

    It's easier than you think to make tangy, creamy Vegan Ricotta Cheese with raw cashews, tofu, and lemon juice.

    white bowl with vegan ricotta cheese
    Jump to:
    • Ingredients
    • Serving & Storage
    • Recipe

    It's hard not to love ricotta cheese. Creamy, rich, a bit tangy and so versatile, this classic Italian cheese is a delicious way to jazz up a charcuterie board, a pizza, or a pasta dish. Luckily, you don't have to give up all that is great about ricotta just because you're vegan!

    This vegan ricotta recipe is every bit as fluffy and cheesy, without any dairy. It's made with soaked cashews and tofu for a protein-rich vegan cheese you'll want to keep on hand at all times.

    My personal favorite way to use ricotta is to spread it on freshly toasted bread drizzled with olive oil and sprinkled with pepper, salt, and smoked paprika.

    This recipe is also perfect for homemade vegan stuffed shells. What's your favorite way to enjoy vegan ricotta cheese? Leave me a suggestion in the comments and I'll give it a try!

    ingredients for ricotta cheese without dairy: cahsews, tofu, salt and lemon juice

    Ingredients

    You'll be amazed at how short this four-item ingredient list is (including salt). In fact, you might already have what you need to make vegan ricotta in your kitchen! Reminder: You can find the printable, detailed recipe in the recipe card below.

    • Raw cashews. Make sure they're unroasted and unsalted. For more about soaking cashews for vegan cheese, read this article about how to soak cashews.
    • Extra-firm tofu. This cuts through the heaviness of cashews with a light, fluffy texture and mild flavor.
    • Lemon juice. Citrus adds just the right amount of acidity and brightness to your tangy ricotta.
    • Salt. A pinch enhances the cheese's natural flavor.
    food processor blending vegan ricotta cheese with tofu and cashews

    Serving & Storage

    Store leftover vegan ricotta cheese in an airtight container for up to four days in the refrigerator. However, the cheese doesn't freeze and defrost well.

    Enjoy your homemade spread as a dip, a salad enhancer, a sandwich spread and so much more!

    bowl of ricotta cheese with a wooden spoon
    toast with ricotta and spices on top.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Recipe

    toast with vegan ricotta cheese, spices and fresh herbs

    Vegan Ricotta Cheese

    Karissa Besaw
    Easy vegan ricotta made with soaked cashews and a block of tofu.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Total Time 25 mins
    Course Condiment
    Cuisine Italian, Vegan
    Servings 10
    Calories 94 kcal

    Ingredients
      

    • 1 cup cashews soaked and drained
    • 14 ounces extra firm tofu drained
    • 2 tablespoons lemon juice
    • ½ teaspoon salt or to taste

    Instructions
     

    • Prep: Soak cashews (see 3 easy methods here.) There is no need to press the tofu for this recipe.
    • Blend all ingredients in a food processor until smooth and similar to the texture of traditional ricotta. Add more salt if desired.

    Notes

    This recipe makes about 2½ cups of vegan ricotta cheese. Nutrition facts are for ¼ cup.

    Nutrition

    Calories: 94kcalCarbohydrates: 5gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 143mgPotassium: 146mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 17mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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    Welcome to Karissa's Vegan Kitchen! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen.

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