Homemade Vegan Ricotta Cheese

VeganGluten-FreeDairy FreeRefined Sugar-FreeEasyPaleoVegetarianKid-FriendlySoy-Free

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. 

Homemade Vegan Ricotta Cheese Recipe

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! 

Homemade Vegan Ricotta Cheese

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.

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.

Vegan Ricotta Cheese

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.

Vegan Ricotta Cheese Recipe

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:

Vegan Ricotta Cheese Recipe

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
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Homemade Vegan Ricotta Cheese Recipe

Homemade Vegan Ricotta Cheese


  • Author: Elaine Gordon
  • Prep Time: 5
  • 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

Scale
  • 2 cups raw unsalted cashews (or raw blanched slivered almonds [not sliced almonds])
  • 1/4 cup filtered water
  • 1/2 tablespoon fresh lemon juice
  • 2 cloves garlic (optional but I usually do it!)
  • 1 teaspoon salt

Instructions

  1. Place nuts in a 4-cup measuring cup and cover with boiling water for one hour.  Alternatively you can soak overnight.
  2. 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.
  3. 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.  

  • Category: Homemade Cheese
  • Method: Food Processor
  • Cuisine: Italian

Keywords: homemade vegan ricotta cheese recipe

Did You Try This Recipe?

Follow Eating by Elaine for all the latest content and behind the scenes!

Want to receive simple, nutritious recipes in your inbox every week?

Need a complete listing of all my favorite kitchen and cooking products?

2 Comments

  1. Sandy Reid

    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!






    Reply
    • Elaine Gordon

      Thank you! So happy it was a hit all around! 🙂

      Reply

Submit a Comment

Your email address will not be published. Required fields are marked *

Recipe rating

Hi, I’m Elaine!

Thank you for checking out my vegan and gluten-free recipes.

Latest Recipes

Follow Eating by Elaine for all the latest content and behind the scenes!

Want to receive simple, nutritious recipes in your inbox every week?

Need a complete listing of all my favorite kitchen and cooking products?

Pin It on Pinterest