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Wooden Surface Set with Bowl of Vegan Ricotta Cheese, Strawberries, Baguette Slices and Napkin
Vegan Ricotta Cheese
Prep Time
10 mins
Soak Time
4 hrs
Total Time
4 hrs 10 mins

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
Servings: 10
Calories: 109 kcal
Author: Alissa Saenz
  • 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
  • ½ cup unflavored and unsweetened non-dairy milk
  • 1 (14 ounce or 400 gram) package extra-firm tofu
  • 3 tablespoons lemon juice, or to taste
  • ½ teaspoon salt, or to taste
  1. 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.

  2. Break the tofu into chunks and add it to the food processor, along with the lemon juice and salt.

  3. Pulse the food processor until the ingredients are uniformly blended and the mixture resembles ricotta cheese.

  4. 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.

  5. Use immediately or transfer to a sealed container and chill.

Recipe Notes

Makes about 2 ½ cups.

Nutrition Facts
Vegan Ricotta Cheese
Amount Per Serving (0.25 cup)
Calories 109 Calories from Fat 74
% Daily Value*
Fat 8.2g13%
Saturated Fat 1.6g8%
Sodium 132mg6%
Potassium 144mg4%
Carbohydrates 5.3g2%
Fiber 0.8g3%
Sugar 1g1%
Protein 5.4g11%
Calcium 109mg11%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.