How long does vegan cashew ricotta last?

Stored in an airtight container in the refrigerator, it will keep well for up to 5 days.

Can I freeze cashew ricotta?

Yes! It freezes beautifully for up to 2 months. Thaw it overnight in the refrigerator and give it a good stir before using. The texture may be slightly softer after freezing, but it’s still delicious.

Do I have to soak the cashews?

Yes, soaking is important for a smooth and creamy texture. Soak them in hot water for 5–15 minutes or in cool water for 2–3 hours (or overnight).

Can I make it nut-free?

Unfortunately, cashews are the base of this recipe, so it’s not easily made nut-free. However, some readers have had success with sunflower seeds (the flavor will be different).

How do I make it more cheesy?

Add an extra tablespoon of nutritional yeast. You can also add a pinch of garlic powder or a touch more lemon juice to brighten the flavor.

What can I use vegan cashew ricotta in?

It’s wonderful in lasagna, stuffed shells, pizza, pasta bakes, on toast with tomatoes, as a spread on crackers, or dolloped on roasted vegetables.

Can I make it thicker or thinner?

Absolutely. Add a little more water for a softer, spreadable ricotta or use less water for a thicker, more crumbly texture perfect for baking.

Vegan Cashew Ricotta Cheese | The Simple Veganista

Description

Creamy vegan cashew ricotta is a fabulous replacement for traditional Italian ricotta cheese. It’s fresh, delicious, and can be used anywhere you would use ricotta: lasagna, stuffed shells, smeared on crackers, or used in baking (with modifications). This will be a welcome addition to your plant-based lifestyle!

Ingredients

Scale

2 cups raw cashews, soaked
2/3 cup water
juice of 1 large lemon (or 1 tablespoon apple cider vinegar)
2 tablespoons nutritional yeast
1 clove garlic
1/2 teaspoon onion powder
sea salt & fresh cracked pepper, to taste

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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 5-10 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.

Makes approx. 2 cups

Serves 8 – 1/4 cup per serving

Notes

Store: Leftovers can be stored in the refrigerator for up to 5 – 6 days. To keep longer, store in a freezer-safe container in the freezer for up to 2 months. Let thaw in the refrigerator. Give a good stir before using. You could do just as well without the nutritional yeast if you don’t have it.

We recommend only using raw cashews, as they have a neutral flavor.

If the mixture isn’t blending on its own, add a little extra water or lemon juice (1-2 tablespoons at a time), and be sure to stop to scrape down the sides as needed.

If using for baking: Omit the onion powder, garlic, nutritional yeast, and pepper.

Nut-free: Allergic to nuts or want to keep it lower in fat and calories, try this Tofu Ricotta.

EDITED: I recently updated this recipe by increasing the cashews from 1.5 cups to 2 cups and the water from ½ cup to ⅔ cup. This gives you a more generous yield — perfect for making lasagna, stuffed shells, or other pasta bakes. The original measurements still work great if you prefer them, so feel free to use whichever amount suits your needs!

Prep Time: 10 min
Category: Condiment
Method: blend
Cuisine: American, Italian

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