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Wooden Surface Set with Bowl of Vegan Ricotta Cheese, Strawberries, Baguette Slices and Napkin
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5 from 1 vote

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!
Prep Time10 minutes
Soak Time4 hours
Total Time4 hours 10 minutes
Course: Appetizer, Component
Cuisine: American, Italian
Servings: 10
Calories: 109kcal
Author: Alissa Saenz

Ingredients

  • 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
US Customary - Metric

Instructions

  • 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.

Notes

Makes about 2 ½ cups.

Nutrition

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