Vegan Ricotta Cheese that’s homemade, herbed up, and prepped in five minutes. A soy-free, plant-based cheese that’s as tasty and versatile as the traditional version!
Vegan Ricotta Cheese
Soaked raw cashews make up the base for my recipe. I love the cheesy flavor and creamy texture that cashews add to everything. They also bring the light sweet notes that are familiar in traditional ricotta cheese–but with all the goodness of a plant-based ricotta cheese.
You can soak your cashews in a bowl of water in the refrigerator overnight or use the method I am fond of: quick soak. Throw two cups of cashews in a bowl and cover them with very hot water. Ignore them for two hours, then rinse and toss them in your food processor or blender.
If you are reading this and thinking nice for you, but I have a cashew allergy! Hope is not lost! Though I haven’t tried it, this recipe should work great with macadamia nuts as a substitute.
I added herbs to my base recipe which makes the perfect ‘cheesy’ filling for lasagna or manicotti. Or. . . place the vegan ricotta in a bowl, drizzle with some olive oil, sprinkle with salt and pepper and you’ve got a nice cheese spread to add to your vegan cheese platter. It’s mouth-watering on a gluten-free cracker, crostini or toasted tortilla!
To Herb or Not to Herb
Ricotta Cheese isn’t just for savory dishes. Make my Vegan Ricotta Cheese and omit the basil, oregano, garlic and black pepper — now you have basic ricotta cheese. This can be used in everything from cheesecake to cannoli. Layer it with fresh fruit for a delightful parfait! The possibilities are endless!! This recipe was such a hit in our house I had to make an extra batch to photograph — hungry hands ate my subject! Enjoy!
If you are flavin’ for some other vegan cheeses, check out my Pomegranate Vegan Cream Cheese or my Vegan Parmesan Cheese!
Vegan Ricotta Cheese that's homemade, herbed up, and prepped in five minutes. A soy-free, plant-based cheese that's as tasty and versatile as the traditional version!
- 2 cups raw soaked cashews (see substitution options in notes)
- 3 tablespoons lemon juice (approx. juice of one lemon)
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons sea salt (finely ground)
- 1 teaspoon dried basil
- 1/4 teaspoon garlic powder
- pinch black pepper
- 1/2 cup cashew milk (other plant-based milks may be subbed with consideration of taste)
- 1) Soak cashews covered in cold water in refrigerator overnight, then drain and rinse. Or for a quicker version, place cashews in a bowl and cover with extremely hot water. Let stand for about two hours, drain and rinse.
- 2) Place cashews and all ingredients except cashew milk in food processor (preferred) or high speed blender. Blend until only small chunks remain (see picture in post) while periodically pausing to scrape down sides of container. Add cashew milk and blend until desired texture for ricotta cheese. Traditional texture has the appearance of small curds remaining. Store in sealed container in refrigerator for five to seven days.
Prep time does not include time for soaking cashews.
Though I haven't tried it, this recipe should work great with macadamia nuts as a substitute.
Julie becerra says
I just made this with macadamia nuts and it is soooooo good thanks!!!
Hey Julie! Thanks so much for letting me know you used the macadamia nuts. I agree, they are definitely one of my favorite substitutions!! 🙂
Made this recipe with almonds because I didn’t have cashews on hand. It was delicious in my dairy-free lasagna (my cheese loving husband even enjoyed it).
Hi Ashlee! I’m so glad you and your husband enjoyed the recipe. Thanks for sharing your experience with substituting almonds too! I do love it in lasagna. 🙂
Maureen Sperry says
I just made this recipe for manicotti, it is delicious! Perfect for our dinner tonight, my husband is enjoying it now on almond crackers. Thank you for this great recipe.
Thanks so much Maureen! I’m so glad you enjoyed the Ricotta recipe. Funny about your husband snacking on it with the crackers-I do that ALL the time! I usually make extra just for that very reason. 🙂
ade this and it is delicious. It’s going in spinach and ricotta calzones. This is so delicious, I thoroughly enjoyed licked it off my finger and I got the last little bit out of the processor bowl..
Hi Fredda, I’m so glad you liked the ricotta ‘cheese’! I too love that it goes so well in so many dishes! 🙂
Made this tonight for my lasagna. I can’t have gluten or dairy and this worked nicely. I used a little too much spice so I added a little more unsweetened coconut milk and a little water and it cut the flavor just enough. I’ll be freezing he leftovers and I think it will keep up fine.
Hi Jess!! That’s great I’m so glad you liked it 🙂 I always end up snacking on my leftovers so I haven’t tried freezing it yet. Others have shared that they thought it did freeze well. 🙂
Looks yummy! Do you know if this will freeze well?
Hi Jill, Thanks so much! I have not tried freezing it, but nothing about it would make me think that it wouldn’t. Let me know how it goes if you decide to try it!! 🙂
Do you think coconut milk would work instead of cashew milk?
Hi Wendy, I think coconut milk would be fine as far as texture goes but will probably alter the flavor. The cashew milk is sort of neutral while coconut milk tastes (like coconut). I hope this helps! 🙂
I’m nut and dairy free. What’s your thoughts on making this with pumpkin or sunflower seeds?
Hi Jennifer, I have not tried making this with seeds. My thoughts would be that from a texture perspective the seeds may work but I don’t think the flavor would taste like ricotta cheese. It works with cashews because they naturally have a mild ‘cheesy’ flavor. Pumpkin seeds and sunflower seeds are delicious but they have very distinct flavors. If you decide to try it I would recommend making my herbed version as the seasoning will help to mellow and blend the taste of the pumpkin or sunflower seeds. Let me know how it goes if you give it a go! 🙂