Easy vegan cashew ricotta cheese recipe that is oh-so-creamy and delicious. To be honest, I’m pretty sure the only time I had ever had ricotta cheese before going vegan was a handful of times in lasagna. Since going vegan, I make this recipe as well as a slightly sweeter version fairly regularly.
How to make cashew ricotta
It is actually really easy to make vegan ricotta cheese. The hardest part is remembering to soak the raw cashews overnight. Don’t worry, though; I have an easy fix for that. You can soak the cashews in boiled water for about 15-20 minutes in case you forget.
How to use vegan ricotta
There are so many uses for vegan ricotta. Cashew ricotta is essential in plant-based lasagna. You can add a dollop onto your favorite spaghetti recipe, spread it on toast and top with fresh tomatoes, or smother your plant-based pizza and finish it with a drizzle of balsamic glaze. My absolute favorite use for cashew cheese is to make this Dairy-Free Cherry Bruschetta recipe.
Recipe Nutrition Facts
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.
I hope you LOVE this vegan ricotta as much we do! It’s:
Quick and easy to make
A good source of healthy fats
& So delicious!
If you try this recipe, let me know! Leave a comment, rate it, and don’t forget to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!Print
Cashew Ricotta Cheese
- Total Time: 10 minutes
- Yield: 8 Servings 1x
Easy, creamy cashew ricotta cheese recipe that is vegan and soy-free. It’s made with eight simple ingredients is drool-worthy in lasagna, on pizza, pasta, bread, and more!
- 1 1/2 cup raw cashews, boiled for 15 minutes (or soaked for 8 hours)
- 1 tablespoon nutritional yeast
- 1/4 cup fresh basil
- 2–4 tablespoons plant milk (for desired consistency)
- 1 tablespoon lemon juice, fresh squeezed
- 1/8 teaspoon Himalayan salt
- 1/8 teaspoon garlic powder
- pinch of ground black pepper
- Add cashews, nutritional yeast, basil, lemon juice, salt, pepper, garlic powder, and 2 tablespoons of plant milk into a food processor and blend until smooth.
- Add an additional 1-2 tablespoons to the mixture if need.
Store in an airtight container in the fridge for a week or in the freezer for about a month.
- Prep Time: 10
- Category: Condiment, Dips, Cheese, Oil-Free
- Method: Blend
Keywords: cashew ricotta, cashew ricotta cheese, vegan ricotta cheese, dairy-free ricotta cheese, soy-free ricotta
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Yes. Yes. Yes. Mouth is watering just remembering how tasty this is.
Yesss, it makes me want to make another batch right now.