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    Home ▸ Vegan Sauces and Toppings

    Easy Vegan Cashew Ricotta Recipe

    Last modified: August 3, 2023. Originally posted: August 3, 2023 By Sophia DeSantis

    This post may contain paid links. As an Amazon Associate I earn from qualifying purchases.
    Jump to Recipe Print Recipe
    Collage of ingredients to make a cashew ricotta cheese, top view of it in a food processor and it filled in a glass jar with overlay text.
    A glass jar with ricotta cheese and a silver spoon sticking in it sitting on a striped towel.

    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.

    Glass jar with a spoon in it filled with cashew ricotta
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    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
    Bowls with cashews, water, salt, pepper and vinegar on a wooden surface

    How to Make Vegan Ricotta

    Making homemade cashew ricotta cheese is extremely easy. Here's what to do:

    1. Put ingredients into the food processor and blend.
    2. Use in everything!
    Top view of a food processor with cashew ricotta blending.
    White plate with piece of vegetable lasagna and a fork on it.

    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:

    • A photo of a pile of grated Parmesan next to a grater.
      The Best Vegan Parmesan Cheese Recipe
    • A tortilla chip dipping in a bowl of cheese sauce with chopped green chilis on top.
      The Best Vegan Nacho Cheese Sauce
    • White plate with an english muffin spread with cream cheese on top.
      The Best Recipe for Vegan Cream Cheese
    • A bowl of cheese fondue with veggies and bread around it and a piece of bread dipping in.
      The Best Vegan Cheese Fondue
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    Glass jar filled with ricotta and a spoon in it.

    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

    • Food processor

    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

    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.

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    1. Muskan

      May 08, 2021 at 6:25 am

      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

        May 12, 2021 at 4:52 pm

        Happy you like it!

        Reply
    2. Cynthia

      September 10, 2020 at 3:37 pm

      The absolute best. Just used it to make stuffed shells. My family loves the lasagna as well.

      Reply
      • veggiesdontbite

        September 10, 2020 at 4:28 pm

        So happy you liked it Cynthia!!

        Reply
    3. Rebecca

      June 14, 2020 at 3:23 pm

      Can this be heated in the oven? Thinking of doinf stuffed courgettes

      Reply
      • veggiesdontbite

        June 15, 2020 at 9:35 pm

        Absolutely! I use it heated in things all the time!

        Reply
    4. Christine

      March 08, 2020 at 9:10 am

      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

        March 08, 2020 at 9:55 pm

        Yay!!! So happy you like it!

        Reply
    5. KH

      February 18, 2019 at 3:43 pm

      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

        February 18, 2019 at 11:55 pm

        I'm so happy you like it!!! Thank you so much!

        Reply
    6. Rick Randel

      February 10, 2019 at 10:01 am

      How long does this keep? Can it be frozen?

      Reply
      • veggiesdontbite

        February 10, 2019 at 3:56 pm

        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
    7. JD

      January 28, 2019 at 5:14 pm

      This works perfectly in lasagna or anything really!

      Reply
      • Jenn

        December 16, 2019 at 12:51 pm

        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

          December 16, 2019 at 2:29 pm

          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!

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