Vegan Ricotta Cheese

This vegan ricotta cheese is super easy to make and tastes just like the real deal. Perfect in casseroles, pasta dishes, or for dipping!

I have a lot of recipes on this site that feature vegan ricotta cheese in some form or another. From stuffed shells, to lasagna, to pizza, I’ve found a lot of ways to incorporate dairy-free ricotta into my favorite dishes.

Each of those recipes uses a slightly different version of vegan ricotta — I tend to season it up based on what I’m using it for. And for that reason I don’t always recommend using the ricotta from one of those recipes in another dish.

We’ve needed a good, basic, all-purpose vegan ricotta cheese recipe around here for a while, and it’s finally here!


What You’ll Need

Toasted Baguette Slice Topped with Vegan Ricotta Cheese and Parsley with Bowl, Baguette Slices and Strawberries in the Background
  • Raw cashews. They must be raw — not roasted. Roasted cashews have a totally different flavor from raw, and your ricotta won’t taste right if you use them.
  • Non-dairy milk. Use something unflavored and unsweetened.
  • Tofu. Use firm or extra-firm.
  • Lemon juice. Fresh squeezed is best.
  • Salt.

How to Make Vegan Ricotta Cheese

The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe.

  • Soak your cashews in water for about 4 to 8 hours. This will help soften them up so they blend easy.
Cashews Soaking in a Bowl of Water
  • Drain your soaked cashews and place them into a food processor bowl with some non-dairy milk.
  • Blend the ingredients together until relatively smooth. It doesn’t have to be perfect — ricotta cheese is chunky, after all.
  • Add everything else to the blending device: tofu (broken up into chunks), lemon juice, and salt.
  • Pulse the device until the ingredients are well-mixed and the mixture resembles ricotta cheese. You can really make it as smooth or chunky as you like!
Collage Showing 4 Stages of Blending Vegan Ricotta Cheese in a Food Processor
  • Give your ricotta a taste test and make any adjustments you like, then serve your vegan ricotta immediately, or chill it for later.
Bowl of Vegan Ricotta Cheese with Strawberries and Baguette Slices in the Background

Vegan Ricotta Tips & FAQ

  • Is this recipe gluten-free? It is!
  • Shelf-life & storage: Store your vegan ricotta in a sealed container in the fridge for up to 5 days, or in the freezer for up to 3 months.
  • How is vegan ricotta cheese used? Use it just like regular ricotta cheese! Spread it on toast, use it for dipping veggies, or layer it in a vegan pasta bake like lasagna or ziti.
  • Is there a substitute for the cashews in this recipe? I haven’t tried any, but I suspect raw sunflower seeds or macadamia nuts would work.
  • Is there a substitute for the tofu in this recipe? Again, I haven’t tried any, but if you’d like to experiment, try steamed cauliflower, cannellini beans, or even extra cashews.
Stack of Three Baguette Slices Topped with Vegan Ricotta Cheese

More Vegan Cheese Recipes

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Wooden Surface Set with Bowl of Vegan Ricotta Cheese, Strawberries, Baguette Slices and Napkin


Vegan Ricotta Cheese

This vegan ricotta cheese is super easy to make and tastes just like the real deal. Perfect in casseroles, pasta dishes, or for dipping!
Course Appetizer, Component
Cuisine American, Italian
Keyword dairy-free cheese, vegan cheese recipe
Prep Time 10 minutes
Soak Time 4 hours
Servings 10
Calories 109kcal
Author Alissa Saenz


  • 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
  • 1/2 cup unflavored and unsweetened non-dairy milk
  • 1 (14 ounce or 400 gram) package extra-firm tofu
  • 3 tablespoons lemon juice, or to taste
  • 1/2 teaspoon salt, or to taste


  • Place the cashews and milk into the bowl of a food processor fitted with an s-blade, then blend them to a relatively smooth paste.
  • Break the tofu into chunks and add it to the food processor, along with the lemon juice and salt.
  • Pulse the food processor until the ingredients are uniformly blended and the mixture resembles ricotta cheese.
  • Taste-test the mixture and add more lemon juice or salt if you’d like. You can also thin the mixture with extra milk if needed.
  • Use immediately or transfer to a sealed container and chill.


Makes about 2 1/2 cups.


Serving: 0.25cup | Calories: 109kcal | Carbohydrates: 5.3g | Protein: 5.4g | Fat: 8.2g | Saturated Fat: 1.6g | Sodium: 132mg | Potassium: 144mg | Fiber: 0.8g | Sugar: 1g | Calcium: 109mg | Iron: 1mg

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