This homemade vegan Ricotta Cheese is made with just 5 simple ingredients and in under 5 minutes! Use it as a filling, spread, and topping for a delicious plant-based cheese alternative.
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Most people would agree that there aren’t many good store-bought vegan kinds of cheese available. Especially for those new to the vegan diet and are looking for exact replicas of the cow milk based cheeses. With the exception of a few artisan brands that are available in select cities around the world, I would have to agree.
The good news is that after a year or two, cow milk cheese cravings go away. And the taste and texture of nut-based cheeses become incredibly satisfying.
Additionally, I am a firm believer that nut-based cheeses are best when you make them at home. On My Darling Vegan, you’ll find several of my favorite cheese recipes including my Cheddar Cheese Ball, Hemp Seed Parmesan, and Cauliflower Queso And today, I’m sharing another homemade cheese recipe.
Let me introduce you to my Vegan Ricotta Cheese.
Recommended Ingredients & Equipment
There are several plant-based foods that are a popular base for homemade vegan ricotta. I prefer cashews in this ricotta recipe because of the natural richness and creaminess of the nut. When blended together with some nutritional yeast, lemon juice, and salt you get a creamy nut-based cheese that is incredibly versatile and satisfying.
Ingredients & Substitutions
- Raw Cashews – This recipe can also be made with blanched almonds or macadamia nuts.
- Garlic
- Nutritional Yeast – Nutritional yeast is a common food additive made from deactivated yeast and is common in vegan cooking. Read all about it below.
- Lemon Juice
- Salt
Recommended Equipment
You don’t need much to make impressive nut-based cheeses at home. However, you will need a food processor. Having a high-quality food processor is very beneficial for plant-based eating and especially when it comes to nut-based cheeses. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
What is Nutritional Yeast?
It’s only yeast in that it comes from the same fungi family; it does not taste, look, or work like baker’s or brewer’s yeast. Rather, it is bold in color and flavor. It comes in yellow flakes (see picture above) and has a DELICIOUS nutty cheesy taste. But that’s not all. It is also highly nutritious as it is full of B-vitamins, including the hard-to-get B12 vitamin.
Nutritional yeast is commonly added to foods to give it that nutty cheesy flavor such as popcorn, tofu pasta, cheese sauces, and nut-based cheeses. You can often find nutritional yeast in the bulk section of well-stocked grocery stores.
How to Make Cashew Ricotta
Step One – Soak the Cashews
First, the cashews get soaked in warm water for a couple of hours. This softens the nut and allows it to blend more completely into a creamy cheese texture.
Step Two – Blend the Ingredients
Drain and rinse the cashews. Place them in a food processor along with the remaining ingredients and blend it together for 1-2 minutes, until the mixture resembles cashew cheese.
Scrape down the side of the processor as you go.
Serving and Storing
Serving – This ricotta cheese is great to have around. Use it on: lasagnas, stuffed shells, add it to pasta, salads, avocado toast, and so much more!
Store this recipe in an airtight container in the refrigerator for up to 5 days. It can also be frozen for up to 2 months. To use, gently thaw the ricotta in the refrigerator overnight.
More Vegan Cheese Recipes
Vegan Ricotta Cheese
Ingredients
- 2 cups raw cashews, soaked 2 hours in warm water
- 1/2 cup water
- 2-3 cloves garlic
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/2 tsp salt
Instructions
- Drain and rinse the cashews.
- Place them in a food processor along with the remaining ingredients and pulse until the cashews are broken down and resemble ricotta cheese. Add a little water, one tablespoon at a time, if needed.
- Use immediately or transfer to an airtight container. Store in the refrigerator for up to 5 days.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Patty says
So good! And so easy! Thank you!!!
Ann says
How much ricotta cheese does this recipe make?
Deb Z says
I have the same question. Your lasagne says half batch. How many ounces does this recipe make?
Linda says
Wondering if you think this would work in pierogis as part of the filling and would it stand up to the boiling part of making them.
Thanks
Hubert says
Well, made it today to stuff some shells and Wow! My wife truly loves it and consequently, she has made a request for more of the same. I enjoyed it too, so won’t be long before I make some more.
Thanks very much for sharing . Keep up the good work.
joe says
I did this with a variation and the simplest ever. What I do is cashew nuts and tofu equal weights. Salt to taste and that’s that.Nothing more nothing less. Sometimes I add nut yeast.
I use this mainly in pies with broad beans or peas. Icing sugar added for a sweet pie or cannoli.
joe says
I forgot to add non dairy milk to blend in my last comment.
joe says
I did this and liked it much and so simple to make. I utilized it in a pie with some peas. I make it again soon.
Nan Vaughn says
Thanks for sharing this yummy recipe for ricotta. After going vegan three years ago hubs and I still crave cheese so your recipe is a great dairy free sub. We used it on a veggie pizza and it was so zesty and paired perfectly with mushroom, marinara, spinach and artichoke heart toppings. Thanks for taking the time to share. Five stars!!
Alicia says
Can I use a vitamin mix blender for the ricotta cheese instead of the food processor?
Sarah says
Sure, that would be fine.
Kelly says
Delish! What is the serving size in nutritional facts?
Sarah says
It’s about 1/4 cup.
KYLE says
Just made this. Very delicious cheese alternative. Last minute Thanksgiving meal for tomorrow so I did not let the cashews soak for two hours but an hour and a few minutes was enough!