Cashew Ricotta

This creamy vegan ricotta is made with tofu and cashews for a dairy-free alternative to vegan cheese that’s high in protein and packed with flavour. It’s light, fluffy, and perfect in pasta, sandwiches, or as a dip.

This vegan ricotta is one of those recipes I come back to every week. It’s incredibly versatile—you can spread it on toast, layer it in lasagne (like I did here!), or even use it as a dip with crackers or veggie sticks. The texture is rich and creamy without being heavy, and it holds up beautifully in both cold and baked dishes. It’s also a fantastic source of plant-based protein thanks to the tofu and nutritional yeast, which help keep you full and satisfied.

I love how easy it is to throw together in just five minutes with a blender or food processor—no cooking required! It’s seasoned with herbs and lemon juice for that classic tangy-cheesy ricotta flavour. Because it’s made with wholefood ingredients, it’s also gut-friendly and nourishing. You can make a big batch and keep it in the fridge for the week. Honestly, once you try it, you won’t miss the dairy version at all.

Main Ingredients & Why We Use Them

• Raw cashews – Make the ricotta rich and creamy while adding healthy fats
• Firm tofu – Adds protein and body to the ricotta, giving it a fluffy texture
• Nutritional yeast – Brings that cheesy umami flavour to the mix
• Fresh lemon juice – Adds brightness and balances the richness
• Salt – Essential for seasoning and depth
• Dried basil – Adds Italian-inspired herb flavour
• Oregano – Gives the ricotta a classic Mediterranean touch
• Garlic powder – Adds a subtle savoury kick without overpowering

Cashew Ricotta Ingredients

How to Make It

Making this vegan ricotta couldn’t be easier—just add everything to a high-speed blender or food processor and blend until it’s fluffy and smooth. Scrape down the sides as needed and adjust the lemon juice or salt to taste. You want a spreadable texture, so if it’s too thick, add a tablespoon or two of plant milk until it blends easily.

Variations and Substitutes

You can swap the cashews for soaked almonds or sunflower seeds if you have a nut allergy. Want a herby version? Blend in fresh basil, parsley, or chives. You can also mix in chopped spinach or sun-dried tomatoes for more flavour and colour. If you prefer a tangier version, try adding a splash of apple cider vinegar or a bit more lemon juice.

Equipment

• High-speed blender or food processor
• Measuring cups and spoons
• Rubber spatula for scraping

How to Serve It

This vegan ricotta is perfect in lasagna, stuffed shells, or cannelloni. You can dollop it onto grain bowls, spread it on sourdough with roasted veggies, or serve it as a dip with crackers and veggie sticks. It’s also great on pizza or in wraps.

How to Store It

Store your vegan ricotta in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 1 month—just thaw and give it a good stir before using.

How to Make It