Learn how to make creamy Vegan Cashew Ricotta in just minutes! Perfect for lasagna, pizza, or as a spread, this easy recipe is dairy-free, delicious, and versatile.

If you’re looking for a creamy, versatile, and completely dairy-free alternative to ricotta, this Vegan Cashew Ricotta is a must-try! Made with simple, wholesome ingredients like cashews, lemon juice, and nutritional yeast, it’s easy to whip up and perfect for a variety of dishes. Whether you’re layering it into a lasagna, stuffing pasta shells, or spreading it on toast, this vegan ricotta delivers the perfect balance of creaminess and tang. Best of all, it’s gluten-free, packed with plant-based protein, and so delicious that even non-vegans will love it!

Why You’ll Love This Cashew Ricotta

You’ll love this Vegan Cashew Ricotta because it’s creamy, rich, and incredibly versatile! It’s quick to make with just a few simple ingredients, and its mild, tangy flavor works perfectly in both savory and sweet dishes. Plus, it’s dairy-free, gluten-free, and packed with plant-based protein, making it a healthier, allergy-friendly option that doesn’t compromise on taste. Whether you’re topping pizza, stuffing pasta, or spreading it on toast, this recipe will become a staple in your kitchen!

Here’s a simple and delicious vegan ricotta recipe you can whip up in no time:

Ingredients

• 1 ½ cups raw cashews (soaked in hot water for 30 minutes or overnight)
• 3 tablespoons lemon juice
• 2 tablespoons nutritional yeast
• 1 clove garlic (optional, for a savory twist)
• ½ teaspoon salt (adjust to taste)
• ¼ cup unsweetened plant-based milk or water (add more if needed for consistency)
• Optional: 1 teaspoon olive oil for added creaminess
• Optional: Fresh herbs (like basil or parsley)

Instructions

1. Soak Cashews
   If not already soaked, place cashews in a bowl with hot water and let sit for at least 30 minutes. Drain and rinse.
2. Blend Ingredients
   In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic (if using), salt, and plant-based milk or water.
3. Adjust Consistency
   Blend until smooth but slightly textured, resembling ricotta. Scrape down the sides as needed. If it’s too thick, add a bit more liquid, 1 tablespoon at a time.
4. Taste and Customize
   Adjust salt, lemon juice, or nutritional yeast to taste. For added flavor, mix in fresh herbs or a touch of olive oil.
5. Serve
   Use immediately or store in an airtight container in the fridge for up to 5 days.

Ways to Use Vegan Cashew Ricotta

1. Pasta Dishes
   • Lasagna: Layer this creamy ricotta between sheets of pasta with marinara and veggies for a hearty, dairy-free lasagna.
   • Stuffed Shells: Spoon it into jumbo pasta shells and bake with marinara sauce for a comforting meal.
   • Ravioli or Tortellini: Use it as a filling for homemade vegan ravioli or tortellini.
2. Pizza
   • Dollop cashew ricotta on your pizza instead of traditional cheese for a creamy, tangy topping. It pairs beautifully with roasted veggies or pesto.
3. Toast and Crackers
   • Spread it on toasted sourdough, drizzle with olive oil, and sprinkle with herbs or chili flakes for a quick snack.
   • Use it as a dip for crackers or veggies like cucumber, carrots, and bell peppers.
4. Grain Bowls
   • Add a scoop of cashew ricotta to grain bowls for extra creaminess. It works especially well with roasted sweet potatoes, quinoa, and sautéed greens.
5. Stuffed Vegetables
   • Fill zucchini boats, bell peppers, or portobello mushrooms with cashew ricotta before roasting. It’s a rich and satisfying stuffing option.
6. Desserts
   • Sweeten the ricotta with maple syrup and vanilla, then use it as a filling for crepes, as a layer in parfaits, or as a topping for fruit like peaches or berries.
7. Baked Goods
   • Use it as a substitute for ricotta in veganized baked recipes, like stuffed pastries, ricotta cakes, or even cannoli.
8. Sauces and Spreads
   • Blend it with a little more liquid to create a creamy sauce for pasta or veggies.
   • Use it as a spread in sandwiches or wraps for a cheesy, tangy layer.

With its mild flavor and adaptable texture, this cashew ricotta shines in both classic and creative recipes.

Vegan Cashew Ricotta

Learn how to make creamy Vegan Cashew Ricotta in just minutes! Perfect for lasagna, pizza, or as a spread, this easy recipe is dairy-free, delicious, and versatile.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Soak Time 30 minutes mins

Total Time 35 minutes mins

Course Side Dish

Cuisine Italian

Servings 6 servings

Calories 137 kcal

Equipment

• food processor

Ingredients

  

• 1 1/2 cups raw cashews (soaked in hot water for 30 minutes or overnight)
• 3 tbsp lemon juice
• 2 tbsp nutritional yeast
• 1 clove garlic (optional, for a savory twist)
• 1/2 tsp salt
• 1/4 cup unsweetened plant-based milk or water (add more if needed for consistency)
• 1 tsp olive oil
• Fresh herbs (like basil or parsley)

Instructions

 

• Soak Cashews

  If not already soaked, place cashews in a bowl with hot water and let sit for at least 30 minutes. Drain and rinse.
• Blend Ingredients

  In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic (if using), salt, and plant-based milk or water.
• Adjust Consistency

  Blend until smooth but slightly textured, resembling ricotta. Scrape down the sides as needed. If it’s too thick, add a bit more liquid, 1 tablespoon at a time.
• Taste and Customize

  Adjust salt, lemon juice, or nutritional yeast to taste. For added flavor, mix in fresh herbs or a touch of olive oil.
• Serve

  Use immediately or store in an airtight container in the fridge for up to 5 days.

Keyword cheese spread, ricotta

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