Vegan Ricotta Cheese Recipe

I absolutely love this vegan ricotta recipe because it’s super creamy and packed with flavor, making it a perfect guilt-free indulgence. Plus, it’s incredibly versatile, so I can spread it on toast, mix it with pasta, or even get creative and use it in new dishes.

Creating versatile dairy-free options is something I enjoy, and this vegan ricotta cheese is a favorite of mine to make. By blending raw cashews, which have been soaked to creamy perfection, with lemon juice, garlic, and nutritional yeast, I whip up a protein-rich alternative that has a good chance of fooling the average ricotta taster.

I think the fresh basil or parsley that I toss in right at the end gives it a nice touch.

Ingredients

Cashews:
High in healthy fats, with protein and magnesium, these nuts supply the creamy texture that makes vegan ricotta so rich.

Lemon Juice:
Gives a sharp flavor and adds vitamin C.

It makes the creamy texture taste more zesty.

Nutritional Yeast:
Filled with B vitamins and a cheesy flavor, it’s an essential component for that true ricotta flavor.

Garlic:
Provides strong taste and serves as an antioxidant.

Boosts the umami quality.

Ingredient Quantities

• 1 1/2 cups raw cashews, soaked in water for 2-4 hours
• 3 tablespoons lemon juice
• 1 clove garlic
• 1/4 cup nutritional yeast
• 1/4 cup water
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: 2 tablespoons chopped fresh basil or parsley for added flavor

Instructions

1. Rinse the cashews that have been soaked very well.

2. Put the cashews in a food processor or high-speed blender.

3. In the blender, combine the following:

• lemon juice
• garlic
• nutritional yeast
• water
• salt
• black pepper

4. Blend the mixture until it is smooth and creamy, using a spatula to scrape down the sides of the blender if necessary.

5. Should the mixture be too thick, add a bit more water, one tablespoon at a time, until the desired consistency is reached.

6. Seasoning should be tasted and adjusted as needed. Baby, if you want, throw in some more salt or lemon juice to make it pop with tang.

7. Place the vegan ricotta cheese in a bowl.

8. If using, fold in the chopped fresh basil or parsley gently for added flavor.

9. Refrigerate for at least 30 minutes after covering to allow the flavors to meld.

10. Use your vegan ricotta in any way you like. Use it as a spread, for instance, or mix it with pasta and serve that dish up. Or use it to create something else entirely. The point is, don’t limit yourself!

Equipment Needed

1. Blender or food processor
2. Measuring cups
3. Measuring spoons
4. Spatula
5. Medium-sized bowl
6. Knife (if using fresh herbs)
7. Cutting board (if using fresh herbs)
8. Refrigeration-safe container with lid (for storage)

FAQ

• What is the purpose of soaking the cashews?Softening the cashews occurs during soaking, making them blend easier into a creamy ricotta-like texture.
• Can I use roasted cashews instead of raw?For an unassuming flavor and lusciously creamy texture, go with raw cashews. But if you use roasted cashews, be forewarned: they’ll add a bold, toasty flavor that may make your sauce taste more like a nut-based pesto.
• Is nutritional yeast necessary?Nutritional yeast contributes a taste similar to cheese. If it is not available, you can leave it out or use a small amount of miso paste as a substitute for umami flavor.
• How long can I store vegan ricotta cheese?Keep it in an airtight container in the refrigerator for no more than a week.
• Can I freeze this vegan ricotta cheese?Frozen yes for up to 3 months it can be. In the fridge thaw it and a good stir give before using.
• What can I use this vegan ricotta for?It’s adaptable; use it in layers, in pasta, on top of a crust, or in spreadable form. Where will you use it?

Substitutions and Variations

You can use blanched almonds or macadamia nuts instead of raw cashews for a slightly different texture and flavor.
In case you lack lemon juice, substitute it with such acids as apple cider vinegar or white wine vinegar.
Substitute 1/4 teaspoon of garlic powder for a clove of garlic if you want a less intense flavor.
Brewer’s yeast may be used in place of nutritional yeast, but bear in mind, the taste will be far from cheesy.
Instead of salt, you might consider using tamari or soy sauce for an alternative, which also brings a different umami flavor to the dish.

Pro Tips

1. Soak Cashews Properly Make sure to soak the cashews for at least 2 hours to ensure they soften enough. This will help achieve a smoother texture when blended. If you’re short on time, you can soak them in hot water for 30 minutes as an alternative.

2. Adjust Consistency Gradually When blending, add the water slowly until you reach the desired creamy consistency. You can always add more, but you can’t take it away, so it’s safer to go step by step.

3. Flavor Adjustment Taste the mixture after blending and adjust the seasoning as necessary. A little extra lemon juice can really enhance the tanginess, or a pinch of salt or nutritional yeast can bring out the savory flavors even more.

4. Use Fresh Herbs Wisely If using fresh herbs like basil or parsley, add them right before refrigerating to retain their vibrant color and fresh taste. Finely chopping them will help distribute their flavor more evenly throughout the ricotta.

5. Refrigeration Time Don’t skip the refrigeration step. Allowing the mixture to chill for at least 30 minutes helps the flavors meld together and improves the overall texture, making it easier to use as a spread or filling.