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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!

head on view of vegan cashew ricotta cheese in a bowl sitting on a brown wooden cutting board with cashews scattered around

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!

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) for those limiting their soy intake, and is a simple recipe with lots of possibilities. Add your own tastes to this basic cheese by adding herbs and spices to suit your taste.

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 for the recipe). You can use this with a few adjustments for any recipe that calls for ricotta.

The ingredients for this vegan ricotta cheese are very common making this a great basic recipe for anyone starting out experimenting with vegan nut cheeses. Make yourself some fresh cashew ricotta cheese. Taste and feel the difference compared to processed cheese products. You will not be disappointed!

Allergic to nuts or want a lower fat and calorie option, try this Tofu Ricotta.

cashew soaking in water in a glass measuring cup

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:

  1. Soak cashew in cool water for 2 – 3 hours, drain and rinse (this method is best for digestion).
  2. For a quick method of soaking, let cashews sit in hot water for 5 minutes, drain, rinse and continue with 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 place in the fridge until ready to use. Or use right away in any recipe calling for ricotta cheese.

And that’s it, vegan cashew ricotta cheese made easy and delicious!

top down, close up view, of vegan cashew ricotta cheese in a glass bowl on a round wooden cutting board

How To Use Vegan Ricotta

You may find yourself eating it right out to the bowl. Enjoy everywhere you would use ricotta cheese!

How To Store Leftovers

  • Refrigerator: Leftovers can be stored in 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 to 2 months.

I hope you LOVE this vegan ricotta as much we do! It’s:

  • Clean eating
  • WFPB
  • Quick and easy to make
  • Healthy, dairy-free option
  • & So delicious!

top down view of vegan cashew ricotta cheese in a bowl with a knife with wooden handle, and crackers with blueberries scattered around

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.



A fabulous replacement for traditional ricotta. Use it anywhere you would use ricotta. This will be a welcome addition to your plant-based lifestyle!

  • Author: Julie | The Simple Veganista
  • Prep Time: 10 min
  • Total Time: 10 minutes
  • Yield: Makes 2 Cups, Serves 8 1x
  • Category: Condiment
  • Method: blend
  • Cuisine: Vegan


  • 1 1/2 cups raw cashews, soaked
  • 1/2 cup water
  • juice of 1 large lemon or 1 tablespoon apple cider vinegar
  • 12 tablespoons nutritional yeast, optional
  • 1 small garlic clove
  • 1/2 teaspoon onion powder
  • himalayan sea salt & cracked pepper, to taste


Soak Cashews: First, it’s best to soak your cashews in water before starting. There are 2 ways to soak:

  1. 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.
  2. 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


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.

Keywords: vegan ricotta, cashew ricotta recipe

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  1. I have used this for everything from lasagna to stuffed shells to just pasta coated in ricotta, and it’s always good. My best tips are to add some Italian season if you want to use it in shells and a little extra water in lasagna.

  2. Yea! So excited to find this recipe. I am dairy and soy free but found a lasagna recipe I wanted to try.

  3. Kirsten Reinhart says:

    So good! I omitted the nutritional yeast. Thanks for sharing! ❤️

  4. Fast, blended easily, tasted great in lasagna. Exactly what I was looking for!

  5. Toni Carrick says:

    Can you use cashew powder instead?

    1. Julie | The Simple Veganista says:

      I have never used cashew powder, so I’m unfamiliar with it and can’t advise on how to substitute raw cashews with it. I will have to look into this option. Sorry I couldn’t be more helpful at the moment, Toni!

  6. Stormi Martin says:

    What should I do if I want a more crumbly Ricotta? It’s a little to pasty for my purpose. Can I add flour or cornstarch after blending it?

    1. Julie | The Simple Veganista says:

      I haven’t tried making this into crumbly ricotta. I’m sure it’s possible with a few extra steps, but this recipe is just a quick and easy version. You may have to search for a recipe that is more specific to your needs. Sorry, I couldn’t be more helpful!

      1. Kiersten P says:

        How would you suggest adjusting the recipe for cannolis?

        1. Julie | The Simple Veganista says:

          I have a recipe for those that you can follow! Vegan Cannelloni I hope that helps!

  7. Super yummy! I use it all the time in Vegan Chickun Alfredo Lasagna. It’s a favorite for my friends and family.

  8. Cathleen Nunnenmacher says:

    Used this as a filling for eggplant rollatini….awesome!! Was a huge hit for my vegan guests

  9. I always come back looking for this vegan ricotta cheese recipe. It’s the BEST!!!

  10. I made this recipe as a substitute for ricotta in a lasagna. It went above my expectations. I probably ate too many servings lol

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