Vegan Cashew Ricotta

My 5-minute Vegan Cashew Ricotta is so easy to make with just four wholesome ingredients and a splash of water. This creamy cheese is completely plant-based, and the texture and flavor are great. I use it on everything from pasta to lasagna and even pizza.

If there’s a chance to add cheese to a meal, you better believe I’m doing it. I’ve already got my vegan parmesan and my latest vegan cotija cheese on repeat, and now I’m finally sharing this creamy cashew ricotta. It’s easy, tasty, and a recipe I make all the time for pasta night or pizza Fridays.

This kind of creamy cheese had been on my list forever. Every time I made something like my vegan lemon pancakes, I’d wish I had a batch of plant-based ricotta ready to go, especially in the morning when my kids are already asking what’s for breakfast. Now I can have this cashew ricotta ready in five minutes and use it for just about anything.

🥘 Ingredients

It honestly doesn’t get much easier than this. Only a few wholesome ingredients and some water is all you need to make this homemade vegan ricotta.

Raw cashews: I use raw cashews because they blend up creamy and mild, perfect for this ricotta, plus I use cashews in tons of my recipes, so I always have them around.

Distilled white vinegar: Just a splash gives the ricotta that classic tangy bite I love.

Seasonings (salt and pepper): I keep it simple with a pinch of salt and a little pepper.

🔪 How To Make

If you’re skipping dairy, you’ve got to try this vegan ricotta. One step, five minutes, and boom, it’s creamy, tangy, and ready to spread on everything. Here’s how I make it:

Blend the ingredients: I toss the raw cashews, vinegar, water, salt, and pepper into the food processor. Then, I blend until the mixture turns creamy and looks just like ricotta.

Store or use it anywhere: I keep a batch in the fridge to scoop into my vegan vegetable lasagna, spread on flatbreads, or stir into quick dips. It’s super handy and always finds its way into whatever I’m cooking that week.

📖 Variations

These are my favorite ways to change up the original ricotta recipe, and I recommend giving them a try.

Herb Ricotta: I blend in a handful of fresh basil or parsley for a herby flavor that’s great on pizza or with roasted veggies.

Lemon Garlic Ricotta: I add a little lemon zest and a clove of garlic for a savory flavor that’s perfect for pasta or grain bowls.

Spicy Ricotta: A pinch of crushed red pepper or a splash of hot sauce gives it a little heat, great for layering into falafel wraps or spicy baked shells.

Sweet Ricotta: I mix in a touch of maple syrup and cinnamon to use it as a spread for toast, pancakes, or stuffed into dates.

🍽 Serving Suggestions

Ricotta cheese is something I use often because there are so many great recipes that call for it. Here are some tasty vegan recipes you can try it in:

Main Dishes: I love using this ricotta on this Florentine pizza recipe or layered into vegetarian zucchini lasagna. It makes both meals taste creamy without using any dairy.

Breakfast Meals: I stir a spoonful into savory oatmeal or spread it on oven-toasted bread for a quick and tasty breakfast. Both are fast, filling, and approved by my hungry crew.

Desserts: This ricotta works so well in this ricotta pie with dark chocolate or this cheesecake bites.

🧊 Storage Directions

Refrigeration: I keep the ricotta in an airtight container in the fridge and it stays fresh for about 5 to 7 days.

Freezing: I freeze it in a sealed freezer-safe container for up to 3 months.

Reheating: I don’t reheat this ricotta since I mostly use it cold or mix it into warm dishes, but if it’s frozen, I let it thaw in the fridge overnight.

❓Recipe FAQs