Last modified: . Originally posted: By Sophia DeSantis
This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
Jump to Recipe Print Recipe
This cashew ricotta recipe is so easy to make using 3 simple ingredients and water. It's vegan and the perfect sub for any recipe!
The flavor and texture is spot on! We use it for everything from pasta, lasagna and pizza.
This recipe was originally published on 11/18/13
If you're trying to be dairy free, you're going to want to make this vegan ricotta cheese! It's amazing in my traditional vegan vegetable lasagna, but also great to use for dips or to spread on flatbreads.
Ingredients
Whatever your reason for needing dairy alternatives, it's amazing to see what options are out there and what you can do with other ingredients to mimic the flavor and texture of items with dairy.
It really doesn't get more simple than this! Only a few ingredients and some water is all you need to make homemade vegan ricotta:
- Raw cashews
- Distilled white vinegar
- Seasonings
How to Make Vegan Ricotta
Making homemade cashew ricotta cheese is extremely easy. Here's what to do:
- Put ingredients into the food processor and blend.
- Use in everything!
How to Use Cashew Ricotta
Ricotta cheese is something that we use often since there are so many great recipes that use it, especially for our favorite, lasagna! Here are some tasty vegan recipes to try it in:
- Vegan Pasta Bake
- Pesto and Vegan Sausage Lasagna
- Green Veggie Lasagna
- Stuffed Shells
- Lemon Ricotta Pancakes
- Vegetable Lasagna
- Butternut Squash Lasagna
Preparation tips
- The best vegan ricotta is made using a food processor, it allows the mixture to blend well with the small amount of liquid you use for the ideal texture.
- If you don't have a food processor, you can use a blender. However, due to the small amount of liquid you'll have to stop and mix it often to get the ingredients moving.
- Soak cashews overnight or boil them for 30 minutes to soften.
- You can use raw slivered almonds instead of cashews for a very similar result. Another nut will work as well, but the flavor will be a bit different.
How to Store Vegan Ricotta
- Seal the ricotta in an airtight container.
- Store in fridge, for up to 5-7 days.
- You can also freeze it!
- Keep in a freezer safe airtight container for up to 3 months.
- Defrost in the refrigerator before using.
Common Questions
What is vegan ricotta made of?
There are many ways people make vegan ricotta, tofu is one option. But my go to involves either cashews or almonds.
I use an almond based ricotta in these lemon ricotta pancakes, but I love the creaminess of cashews in general. The texture and flavor is pretty spot on, and it mixes well into any recipe.
What is a good substitute for ricotta cheese in lasagna?
Ricotta is an easy thing to substitute when trying to avoid dairy. You can use this vegan ricotta cheese recipe, but there are other things I do sometimes as well.
I like to use a vegan cream sauce instead of ricotta in some recipes, or you could even buy or make a vegan mozzarella. Another option if you're trying to add in more veggies, is to use riced cauliflower.
How do you store vegan ricotta cheese?
Once made, store your cashew ricotta in an airtight container in the fridge. It also freezes well, so you can make it in bulk for easy use when needed.
All you need to do to make sure it freezes well is cover the top of the cashew ricotta with plastic wrap, press does so it provides a seal. Then cover with the container top. This helps prevent freezer burn.
What can you do with vegan ricotta?
So many things! Make pizza, lasagna, ravioli, pasta galore! Or make pancakes, desserts, and even spread on crackers for a snack!
More Vegan Cheesy Recipes
If cheese is life but you're not eating dairy, check out these plant based alternatives after you've devoured this vegan ricotta cheese recipe:
- The Best Vegan Parmesan Cheese Recipe
- The Best Vegan Nacho Cheese
- The Best Recipe for Vegan Cream Cheese
- The Best Vegan Cheese Fondue
Easy Vegan Cashew Ricotta Recipe
Sophia DeSantis
This cashew ricotta recipe is so easy to make using 3 simple ingredients and water. It's vegan and the perfect sub for any recipe!
5 from 4 votes
Print Recipe Pin Recipe Shop Ingredients
Prep Time 5 minutes mins
Total Time 5 minutes mins
Course 30 Minutes or Less, Sauce, Topping
Cuisine Italian
Servings 8
Calories 180 kcal
Equipment
Ingredients
- 2 cups raw cashews , soaked overnight (see note)
- ¼ cup water , add more if you want a more liquid texture
- 3 tablespoons distilled white vinegar
- ½ teaspoon sea salt
- ¼ teaspoon ground black pepper , optional
Shop Ingredients on Jupiter
Instructions
Put all ingredients into a food processor and blend until it resembles a ricotta like texture.
Use as needed for anything and everything!
Notes
- Soak cashews overnight or boil them for 30 minutes to soften.
- You can use raw slivered almonds instead of cashews for a very similar result. Another nut will work as well, but the flavor will be a bit different.
- This recipe makes about 2 cups of ricotta, serving size is ¼ cup.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition
Calories: 180kcalCarbohydrates: 10gProtein: 6gFat: 14gSaturated Fat: 3gSodium: 134mgPotassium: 213mgFiber: 1gSugar: 2gVitamin C: 1mgCalcium: 12mgIron: 2mg
Nutrition and metric information should be considered an estimate.
Never miss a recipe!Sign up here and get a FREE quick and easy meal guide!
« Authentic Greek Salad Dressing Recipe
Vegan and Vegetarian Freezer Meals »
Reader Interactions
Comments
Muskan
I tried this and lemme tell you, it was the best ricotta I’ve ever had! Super good! Will definitely make it again!
Reply
veggiesdontbite
Happy you like it!
Reply
Cynthia
The absolute best. Just used it to make stuffed shells. My family loves the lasagna as well.
Reply
veggiesdontbite
So happy you liked it Cynthia!!
Reply
Rebecca
Can this be heated in the oven? Thinking of doinf stuffed courgettes
Reply
veggiesdontbite
Absolutely! I use it heated in things all the time!
Reply
Christine
Omg, so good I can't stop licking the spoon, better than store bought I can't wait to try in my recipe.
Reply
veggiesdontbite
Yay!!! So happy you like it!
Reply
KH
This was absolutely amazing! It can be used in so many things. My kids even liked it, they were dipping crackers in it. Thank you!
Reply
veggiesdontbite
I'm so happy you like it!!! Thank you so much!
Reply
Rick Randel
How long does this keep? Can it be frozen?
Reply
veggiesdontbite
Hi Rick! This can definitely be frozen, in fact I have some in my freezer now! In the fridge I'd say about a week.
Reply
JD
This works perfectly in lasagna or anything really!
Reply
Jenn
Hi! This looks so good! I'm thinking of making this along with your lasagna recipe for Christmas and was wondering if it would be okay to use something other than distilled white vinegar? Apple cider vinegar or rice vinegar?
Thank you! 🙂Reply
veggiesdontbite
Hi Jenn! You can use another vinegar but it won't taste exactly as I made it. White vinegar is much more tangy and tart than the others. But they will work!
Questions or comments? Let me know below!
This site uses Akismet to reduce spam. Learn how your comment data is processed.
