This Vegan Ricotta Cheese recipe is sure to please everyone, whether they’re vegan or not! With just 6 simple ingredients, this rich and creamy dairy-free cheese is perfect for layering in lasagna, stuffing into jumbo pasta shells, spreading on sandwiches, and so much more. The best part? It takes only 15 minutes and a food processor to prepare!
INGREDIENTS
- 1 (14-ounce) block firm or extra firm tofu, drained and quartered (do not press)
- 1 cup raw cashews, soaked*
- 1 tablespoon olive oil (optional, for creamier texture)
- 1 tablespoon nutritional yeast
- Juice of 1 lemon
- 1/2 teaspoon salt
Optional Savory Add-ins
- 3 to 5 cloves garlic (or 1 tsp garlic powder for a milder flavor)
- 1/2 teaspoon lemon zest
- Black pepper, to taste
- 2 teaspoons Italian seasoning (or herbs/spices of choice)
- 1/2 cup fresh basil leaves
INSTRUCTIONS
- Whip: Set up your food processor with an S-blade attachment. Add the tofu, cashews, olive oil, nutritional yeast, lemon juice, and salt to the bowl. If using, add any optional flavorings. Process for 45–60 seconds, scraping down the sides with a spatula as needed. The mixture should be creamy, fluffy, and melt-in-your-mouth smooth.
- Serve: Enjoy the ricotta as a dip or use it in your favorite dishes! Store leftovers in an airtight container in the fridge for up to 7 days. Note: Freezing is not recommended, as it can alter the texture once thawed.
RECIPE NOTES
- Soaking Cashews: For quick soaking, cover the cashews with boiling water and let them sit for 20 minutes. Alternatively, microwave cashews covered with water for 3 minutes, then let them sit for 3–5 minutes before draining. If you have time, you can soak them overnight in cold water in the fridge.
- Cashew Allergy: Substitute cashews with blanched slivered almonds or macadamia nuts.
- Nut-Free Option: Double the tofu amount and add 2 extra tablespoons of olive oil to keep the ricotta creamy. This version will be slightly less fluffy but still delicious! You can also swap the soaked cashews with soaked raw sunflower seeds and omit the extra oil for a nut-free option, though it will change the flavor slightly.
