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5 from 2 votes

Easy vegan cashew ricotta cheese recipe that is oh-so-creamy and delicious. This plant-based cheese uses just seven ingredients and is ready in just 20 minutes! Enjoy this dairy-free ricotta cheese in your vegan lasagna, over toast, or on your favorite spaghetti.  

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Homemade vegan cheese in a glass jar.

Why You’ll Love This Recipe

  • Plant-Powered Creaminess: Experience the rich, creamy texture, perfect for spreading or baking.
  • Health-Boosting Ingredients: Each ingredient brings nutritional value, supporting your wellness journey.
  • Versatility: Ideal for a variety of dishes, from lasagna to toast toppings.
  • Easy to Make: Simple instructions for a hassle-free cooking experience.
  • Dairy-Free Delight: Enjoy the sweet taste of ricotta without any dairy products.

Ingredients

This homemade cashew ricotta uses simple ingredients for a quick and easy recipe. 

A bowl of nuts and a bottle of milk on a green tiled countertop.
  • Cashews: A wonderful base providing creamy texture and healthy fats.
  • Nutritional Yeast: Adds a cheesy flavor while being a great source of B vitamins.
  • Plant Milk: Brings smoothness to the mixture; you can use almond, soy, or oat milk.
  • Lemon Juice: For that tangy kick, fresh lemon juice is essential in replicating the ricotta taste.
  • Salt: Enhances the overall flavor; Himalayan or sea salt are great choices.
  • Garlic Powder: Adds depth and warmth to the cheese.
  • Black Pepper: A hint of spice to balance the flavors.

Step-by-step Instructions: How To Make Cashew Ricotta Cheese

This vegan cashew ricotta recipe is easy to make. Using quick-soaked cashews saves time, so this dairy-free cheese will be ready in just 20 minutes.

  1. Soak cashews in boiled water for 15 minutes. Then, strain cashews. 
Cashews soaking in water in a white ceramic bowl.
  1. Add cashews, nutritional yeast, milk, lemon juice, salt, pepper, and garlic powder into a food processor or powerful blender and blend until smooth.
  1. Serve on top of bread and berries, inside vegan lasagna, etc.
Creamy ricotta cheese in a glass Le Parfait jar.

Recipe Variations

This delicious cashew ricotta recipe is as tasty as can be. Here are some recipe variations in case you need them!

  • Garlic powder: If you don’t have garlic powder on hand, then opt for the same amount of onion powder. 
  • Acid: Amp up the tanginess with lemon zest. If you don’t have lemons on hand, then a good substitute is lime juice.
  • Salt: I tend to use pink salt because that is what I have on hand. Sea salt or regular table salt works just as well, though. 
  • Milk: Sometimes I use oat milk. Sometimes I use almond milk. I recommend using whatever dairy-free milk you have on hand, whether that’s soy milk, rice milk, almond milk, coconut milk, or the like. 

Servings Ideas

There are so many uses for vegan cashew cheese. This vegan ricotta recipe is essential in this mini vegan lasagna recipe.

Dollop it onto your favorite pasta dishes, integrate it into your go-to pasta sauces, spread it on toast and top with fresh tomatoes, or smother your plant-based pizza and finish it with a drizzle of balsamic glaze. 

Dip your favorite veggies in this homemade vegan cashew ricotta any time you like! My absolute favorite use for this vegan ricotta cheese recipe is on this Dairy-Free Cherry Bruschetta.

Cashew ricotta cheese spread on a piece of bread.

Nutrition

Cashews are a great source of healthy plant-based fats, protein, and copper. Did you know that you need copper to stay healthy? Your body utilizes copper for several important functions, including but not limited to maintaining the nervous system, immune system, blood vessels, and connective tissues. You need copper to stay healthy.

Storage Tips

Store leftovers of this homemade vegan ricotta cheese in a glass airtight container to prolong freshness.

  • Fridge: Properly stored, your vegan cashew ricotta can last for 4-5 days in the refrigerator.
  • Freezer: Alternatively, store all or a portion in an airtight freezer-safe container for up to a month.

Rae’s Favorite Small Food Storage Jars

A wooden cutting board with bread and a jar of cashew ricotta.

Recipe

Fresh cashew ricotta cheese in a glass jar with slices of bread.
5 from 2 votes

Cashew Ricotta Cheese

Yield 8 Servings
Prep Time 20 minutes
Total Time 20 minutes
Easy vegan cashew ricotta cheese recipe that is oh-so-creamy and delicious. This plant-based cheese uses just 7 ingredients and is ready in just 20 minutes!

Ingredients  

Instructions 

  • Soak cashews in boiled water for 15 minutes. Then, strain cashews.
  • Add cashews, nutritional yeast, milk, lemon juice, salt, pepper, and garlic powder into a food processor or high-speed blender and blend until smooth.
  • Serve on top of bread and berries, inside vegan lasagna, etc.

Notes

Please read through the above blog post for helpful tips and tricks!

Nutrition

Calories: 139kcal, Carbohydrates: 8g, Protein: 5g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Sodium: 49mg, Potassium: 181mg, Fiber: 1g, Sugar: 1g, Vitamin A: 0.1IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 2mg

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