Cashew ‘Ricotta’ Cheese
Vegan Cashew Cheese – Thick and creamy, this versatile cashew ricotta cheese is ready in as little as 10 minutes and tastes fantastic! It’s the best vegan ricotta ever and can be used anywhere ricotta is called for!
As vegans and those eating a plant-based diet, you will be thrilled to have this easy, vegan cheese in your culinary library! I absolutely love this stuff and so does everyone else who tries it, vegan or not!
Why We Love This Recipe!
Vegan cashew ricotta cheese tastes just like the ricotta I was accustomed to for many years before becoming vegan. It’s soy-free (no tofu) and a simple recipe with lots of possibilities. You can add your own tastes to this basic cheese by adding herbs and spices.
The ingredients for this vegan ricotta cheese are very common making it a great basic recipe for anyone starting out experimenting with vegan nut cheeses. Make yourself some fresh cashew ricotta cheese and taste and feel the difference compared to processed cheese products. You will not be disappointed!
- Quick and easy to make
- Healthy, dairy-free option
- WFPB
- Clean eating
- & So incredibly delicious!
Use this vegan ricotta in Lasagna, Manicotti, or Stuffed Shells, as a topper for crackers or as a spread for sandwiches. I’ve even used it in a Persimmon Ricotta Scone recipe that came out wonderful (I omitted the pepper, onion powder, and garlic). You can use this with a few adjustments for any recipe that calls for ricotta.
If you are allergic to nuts or want a lower fat and calorie option, try this Tofu Ricotta.
How To Make Cashew Ricotta Cheese
Step 1: It’s best to soak your cashews in water before starting. There are 2 ways to soak:
- Soak cashews in cool water for 2 – 3 hours, drain, and rinse (this method is best for digestion).
- For a quick method of soaking, let cashews sit in hot water for 5 minutes, drain, rinse, and continue with the recipe.
Why soak cashews? Soaking will help soften the cashews by plumping them up with water and helps the cashews blend easily. Soaking is also said to be beneficial for digestion and mineral & vitamin absorption. If you’re in a hurry, you can still make this cashew ricotta cheese successfully without soaking. You just may need to add a bit more water while blending.
Step 2: Next, place cashews, water, lemon juice/apple cider vinegar, garlic, onion powder, salt, and pepper in a food processor/blender and blend until creamy. Place in a covered container and refrigerate until ready to use. You can also use it right away in any recipe calling for ricotta cheese.
And that’s it, vegan cashew ricotta cheese made easy and delicious!
How To Use Vegan Ricotta
You may find yourself eating it right out of the bowl. Enjoy everywhere you would use ricotta cheese!
- Served as is, vegan ricotta is great smeared on crackers with fruit.
- Use it in Vegetable Vegan Lasagna or Simple Lasagna and Asparagus
- Use it for stuffing, like these Cheese Manicotti, Spinach Vegan Stuffed Shells, or Butternut Squash Stuffed Shells
- It’s wonderful in this Zucchini Ricotta Pasta with Basil + Mint
- Use in baking for these Ricotta Persimmon Scones
How To Store + Freeze
- Refrigerator: Leftovers can be stored in the refrigerator for up to 5 days in a covered container.
- Freezer: Cashew ricotta is freezer-friendly and can stored in freezer-safe containers for up to two 2 months.
More Kitchen Basics Recipes!
If you try this vegan ricotta, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.
PrintCASHEW ‘RICOTTA’ CHEESE
A fabulous replacement for traditional ricotta. Use it anywhere you would use ricotta. This will be a welcome addition to your plant-based lifestyle!
- Prep Time: 10 min
- Total Time: 10 minutes
- Yield: Makes 2 Cups, Serves 8 1x
- Category: Condiment
- Method: blend
- Cuisine: Vegan
Ingredients
- 1 1/2 cups raw cashews, soaked
- 1/2 cup water
- juice of 1 large lemon or 1 tablespoon apple cider vinegar
- 1 – 2 tablespoons nutritional yeast, optional
- 1 small garlic clove
- 1/2 teaspoon onion powder
- himalayan sea salt & cracked pepper, to taste
Instructions
Soak Cashews: First, it’s best to soak your cashews in water before starting. There are 2 ways to soak:
- Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
- For a quick method of soaking, let cashews sit in hot water for 5 minutes.
Blend: Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes. Taste for flavors adding any additional ingredients. Some like a salty ricotta so feel free to add as much salt as you want.
Chill: Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.
Store: Leftovers can be stored in the refrigerator for up to a 5 – 6 days. To keep longer, store in the freezer for up to 2 months in a freezer safe container. Let thaw in the refrigerator. Give a good stir before using.
Makes approx. 2 cups
Serves 8 – 1/4 cup per serving
Notes
You could do just as well without the nutritional yeast if you don’t have it. I only added a small amount, probably pretty unnoticeable. I will be trying more next time to play around with it a bit. If you do add it, it will add a bit more cheesy flavor and some good nutritional value.
If you have trouble with the mixture blending on it’s own try this because it’s too thick, add a little extra water.
Allergic to nuts or want to keep it lower in fat and calories, try this Tofu Ricotta.
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Would love a vegan lasagna recipe
So glad you found this recipe! It's so easy and just delicious! Enjoy :)
Thank you, this turned out perfectly for us. I am going to use it Vegan Mexican Lasagna tomorrow and my son is licking the spatula clean right now, he went a got a spoon so he can have a "Cheese "spoon. I can't beat that kind of approval.
Awesome! Kids are the best testers. Hope you enjoyed your lasagna. Cheers :)
Just wondering if you have to use yeast?
No, you don't need any nutritional yeast. I have a note about that at the bottom of the recipe. It will add a slight cheese flavor but this turn out just as well without it.
I’d recommend not using it. It makes it taste too cheddar and ricotta should not taste cheddary. I liked it much better when I left the yeast out.
Thank you so much for this recipe! I've been hesitant to attempt a vegan lasagna for so long, but this was absolutely perfect and my meat- and cheese-loving husband even commented on how yummy and cheesy it was! I just polished off some lasagna leftovers for lunch, and now I can't wait to enjoy it again for dinner! 5 stars!
I'm so glad you gave this a try and it worked so well for you! Cheers :)
Just made this for lasagna. Watched the aqua teen hunger force episode 'lasagna' and then I had to have some, but I had all but given up on vegan ricotta. This really tastes an awful lot like ricotta cheese. Delicious.
Awesome! So glad you like it. It's a keeper and so easy….we can eat lasagne with happiness. :)
Loving this!!! How long does this last in the refrigerator?
It should last up to a week. Enjoy :)
How can you tell when it goes bad?
it doesn't last long enough to go bad! but after a few days, it gets watery-so i tossed the leftover
I never use it after 6 – 7 days. It does get a bit watery but I just blend it again. Like sonworhiper says, it doesn't last long enough to go bad, I've never had it over a week so I'm not sure exactly how long it would take to go bad. If it smells funny, definitely throw it away.
That's a good idea – I'll try that next time. Thank you! :) – Sara
It turned out very well even though I forgot to put in lemon juice or apple cider vinegar. I had to use more water to get it to blend, but that could also be because my blender is very old. It went into a vegetable lasagna, and it was delicious! I'll keep this recipe, and I'm looking forward to trying some of your others! – Sara
Glad it worked for you Sara. The lemon juice or cider will add some extra moisture next time and you may not need the extra water. A trick I use is while blending I use a rubber spatula, and with the lid off, I will scrap down ever so gently and tightly against the wall of the blender to help push the cashew mixture into itself so it keeps moving. It can be tricky, you don't want to put the spatula too far in or the blades will hit it…only put it in enough to help keep the flow going. I will do this around the whole blender until it moves either moves on it's own or it's to my desired consistency. Thanks for the feedback…
Have a great day! :)
This looks wonderful! I'm going to try it tonight. I like the simplicity of your pages and recipes. :) – Sara
Thank you Sara! I hope you enjoy it. Would love your feedback if you get a chance. This is my favorite cheese replication so far in my vegan journey. And to think it can be made fresh every time is even better. :)