This homemade vegan ricotta cheese has the perfect tang and texture — just like the real thing! It’s creamy and slightly sweet, acting as an ideal flavor and nutrient boost to both savory and sweet recipes. It comes together quickly and easily. You might be surprised by how many ingredients you already have in your pantry. The fresh lemon juice and apple cider vinegar pack just the right amount of punch and are balanced by the touch of salt and creamy blended cashews.
How to Make Homemade Vegan Ricotta Cheese
If possible, soak your nuts (raw, unsalted cashews) in advance for an extra oomph of creaminess. Add the rest of the ingredients into a food processor and blend away until you achieve the perfect texture — creamy, with a few lumps. It comes together so easily and so quickly, there is no excuse not to have this around!
All About Cashews
Raw cashews serve as the nutrient-dense base of this vegan cheese. Cashews offer plant-based protein and are considered an excellent source of copper and a good source of magnesium, manganese, vitamin K, phosphorous and zinc. They also offer iron and vitamin B6. The nutrition facts for the vegan ricotta cheese are listed below the recipe and are much more ideal as compared to store-bought dairy ricotta.
For a complete guide on cashews, see my post on Cashews Benefits for Vegans (+ Recipes).
I buy raw, unsalted cashews in the bulk section of my grocery store and store them in my refrigerator in a large mason jar that is airtight. In the refrigerator cashews can last up to six months. They can actually last up to a year if you store them in your freezer. This recipe calls for soaking the cashews! You can read more about that process in my post about How (and Why!) to Soak Cashews.
If You Are Allergic to Cashews
If you have a cashew sensitivity or allergy you can substitute raw blanched slivered almonds. You can also use a combination of the two nuts if you wish. The results are extremely similar in texture and flavor.
What to Pair with Homemade Vegan Ricotta Cheese
Never miss out again on your favorites that could be enhanced with some delicious ricotta! Get inspired and pair this homemade vegan ricotta cheese with these recipes:
- Sweet and Savory Sweet Potato Rounds
- Avocado Toast
- Walnut Crusted Roasted Delicata Squash
- Spiralized Sweet Potato Latkes (Vegan + Gluten-Free + Nut-Free)
- Instant Pot Cauliflower and Chickpea Tikka Masala with Coconut Rice (vegan)
- Vegan Chickpea Bolognese Pasta
- Chickpea Flour Pizza with Pesto and Roasted Beet Noodles
- Vegan Chickpea Bolognese Spaghetti Squash (with Pressure Cooker Instructions)
- One-Skillet Baked Butternut Squash Pasta with Sage (Vegan + Gluten-Free)
Now, let’s make a batch of this easy Homemade Vegan Ricotta Cheese!
This easy Homemade Vegan Ricotta Cheese recipe will be an instant favorite to serve with crackers, toast, roasted veggies or Italian food like lasagna or pizza. It is naturally vegan, gluten-free, raw, grain-free, legume-free, peanut-free and refined sugar-free so it works well for all types of diets.
I cannot wait for you to give this Homemade Vegan Ricotta Cheese a try!
Print
Homemade Vegan Ricotta Cheese
- Total Time: 5 minutes
- Yield: 6 1x
- Diet: Vegan
Description
This homemade vegan ricotta cheese has the perfect tang and texture — just like the real thing! It’s creamy and slightly sweet, acting as an ideal flavor and nutrient boost to both savory and sweet recipes. It comes together quickly and easily. You might be surprised by how many ingredients you already have in your pantry. The fresh lemon juice and apple cider vinegar pack just the right amount of punch and are balanced by the touch of salt and creamy blended cashews.
Ingredients
- 2 cups raw unsalted cashews (or raw blanched slivered almonds [not sliced almonds])
- ¼ cup filtered water
- ½ tablespoon fresh lemon juice
- 2 cloves garlic (optional but I usually do it!)
- 1 teaspoon salt
Instructions
- Place nuts in a 4-cup measuring cup and cover with boiling water for one hour. Alternatively you can soak overnight. Learn more about How (and Why!) to Soak Cashews in this post.
- When soaking is complete, drain and rinse the nuts and add to a food processor or blender. Add the water, lemon, garlic (if using) and salt and pulse until desired texture is achieved. I like it creamier so I tend to process on the longer side. Scrape down the sides during processing if needed. Taste and adjust seasonings as needed.
- Enjoy immediately or store in an airtight container in your refrigerator for up to five days.
Notes
Add your favorite herbs to make herby ricotta cheese. Chives, basil and/or parsley would work well here.
For even more tang double the lemon juice and add 1 tablespoon apple cider vinegar or white distilled vinegar.
- Prep Time: 5
- Category: Homemade Cheese
- Method: Food Processor
- Cuisine: Italian
Sandy Reid says
so delicious. My son is not a cheese lover so when I made the vegan ricotta and then the sweet potato rounds he loved them and so did I. No more cheese for me either. Thank you Elaine!
Elaine Gordon says
Thank you! So happy it was a hit all around! 🙂
Nancy Parente says
Is it possible to use this in an Italian Ricotta pie recipe? Thank you.
Elaine Gordon says
Hi Nancy: Yes, I would think so. I use in my baked lasagna recipe and it works great. LMK how it goes for you please! Best, Elaine