Easy Vegan Cashew Ricotta Recipe

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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

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:

Put ingredients into the food processor and blend.
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:

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: