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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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.
- 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.
- 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 powerful blender and blend until smooth.
- Serve on top of bread and berries, inside vegan lasagna, etc.
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.
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
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Recipe
Cashew Ricotta Cheese
Ingredients
- 1 1/2 cup raw cashews
- 1 tablespoon nutritional yeast
- 1/4 cup plant milk
- 1 tablespoon lemon juice, freshly squeezed
- 1/8 teaspoon Himalayan salt
- 1/8 teaspoon garlic powder
- pinch ground black pepper
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
Nutrition
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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.