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This Cashew Ricotta Cheese is going to be a homemade staple in your plant-based kitchen! It has the perfect creamy, fluffy texture that’ll take your vegan lasagna or ricotta toast to the next level. Ready in 15 minutes!
Budget-Friendly Vegan Cheese!
If you’ve been here for any length of time, you know I love saving money on groceries. And while swapping meat for plant-based proteins like beans, lentils, and tofu is a no-brainer for several reasons, plant-based cheese is almost always more expensive.
In my area, Kite Hill’s Vegan Ricotta is $10.29 for 8 ounces. 😳
If you’re vegetarian, then by all means, enjoy the real deal. But if you’re lactose intolerant (like we are), vegan, or simply like to avoid dairy for health reasons 🙋🏻♀️, figuring out how to enjoy the flavor of cheese on a budget can be a little trickier.
The solution? Homemade vegan cheese recipes! After eating a plant-based diet and avoiding dairy for nearly a decade, I’ve figured out some ingenious ways to make “cheese” at home using simple ingredients.
Most importantly, these recipes are a fraction of the cost you’ll pay at your local health food store (this cashew ricotta cheese recipe makes about 16 ounces and is therefore less than half the price of store-bought!).
Check out these blog favorites: Vegan Cashew Mozzarella Cheese, Tofu Mozzarella, Vegan Nacho Cheese, and this heavenly Vegan Cheese Bread. And if you’re not into this cashew version of ricotta, I’ve got a tofu ricotta recipe that’s both nut-free and dirt cheap!
Ingredient Notes
- Cashews: All of my vegan recipes call for raw cashews and this vegan ricotta recipe is no exception! Using cashews that have been roasted or flavored in any way will completely change the flavor (and not in a good way). Raw cashews only!
- Tofu: Adding tofu to the ricotta is completely optional, but I love the fluffiness and moisture it adds to the final recipe. Dairy ricotta is known for it’s high moisture content and slight graininess, and a bit of added tofu is the perfect addition to recreate that texture.
- Nutritional yeast: Adds a bit of cheesiness and counterbalances the natural sweetness in the cashews.
- Oil: Adds a richness and smooth mouthfeel that replicates the flavor of whole-milk ricotta. I recommend either avocado oil or extra virgin olive oil.
- Lemon juice: Fresh lemon juice adds acidity that mimics the flavor of tangy ricotta. If you love the flavor of lemon, add lemon zest to taste, too for an added boost!
- Italian seasoning: For savory recipes, add 2 teaspoons of Italian seasoning, or 3/4 teaspoon each of dried basil, dried parsley, and dried oregano.
- Fresh basil: Adds a natural freshness that compliments the flavors in savory Italian recipes.
Substitutions
- Soy-free option: Allergic to tofu? Replace the 8 ounces of tofu with an additional 1/2 cup of soaked cashews for a 100% cashew ricotta.
- Lemon juice substitute: Fresh lemon juice is best, but if you are out, substitute in 1-2 tablespoons of white wine vinegar. Apple cider vinegar is a popular choice as well, but I don’t care for the sweetness it adds to the ricotta.
How to Make Cashew Tofu Ricotta
- Soak cashews. Place the raw cashews in a small mixing bowl and cover with hot boiling water. Set aside and allow the cashews to soften for about 10-15 minutes. Alternatively, you can soak the cashews in cold water in the refrigerator overnight.
- Process the cashews. Into a large cup food processor, add the drained, quick-soaked cashews, nutritional yeast, oil, lemon juice, Italian seasoning, kosher salt, and black pepper. Process until smooth.
- Add tofu. If using tofu, break the block of tofu into chunks, then add to the food processor. Pulse it in until mostly smooth, with a bit of texture throughout.
- Fold in the basil. Lastly add the freshly chopped basil and fold in until well dispersed.
- Serve. Use the ricotta immediately, or transfer to an airtight container and chill in the refrigerator until ready to use. Enjoy!
How to Use Cashew Ricotta
Unlike my Tofu Ricotta that is strictly savory, this cashew ricotta can be made to suit either sweet or savory recipes.
For using it sweet desserts, omit the fresh basil, Italian seasoning, and black pepper.
We use it most often to make Spaghetti Squash Lasagna or Lasagna Soup, but it’s the perfect vegan cheese recipe for classic Italian dishes like Lasagna, Stuffed Pasta Shells, Eggplant Rollatini, Manicotti, Fresh Lemon Pasta, and Baked Ziti.
It can also be used to make simple snacks or appetizers such as ricotta toast, whipped ricotta for dipping, or crostini
The sweet version of cashew ricotta can also be used to make sweet dishes like Fluffy Pancakes, Ricotta Cheesecake and more!
Recipe FAQs
How long does cashew ricotta cheese last?
Similar to my Tofu Ricotta recipe, this cashew ricotta will keep for up to 5 days when stored in an airtight glass container in the refrigerator. If you are making this ricotta cheese for meal prep, you can wait to stir the fresh herbs in until right before using for ultimate freshness.
Can I freeze this vegan ricotta?
Yes! Leftover ricotta can be frozen in an airtight container for up to 3 months. When ready to use, thaw completely in the refrigerator, stir well, then use as desired.
Can I use cashew ricotta as a pizza topping?
If you’re out of vegan mozzarella, dolloping your homemade pizza with some cashew ricotta is the next best thing! It’ll give your pizza a nice cheesy flavor without overpowering the flavor profile.
How does vegan ricotta taste compared to traditional ricotta?
The biggest difference between homemade cashew ricotta and regular ricotta cheese is it’s less tangy and can be slightly sweeter from the natural sugars present in the cashews. Real ricotta, much like most other dairy products, undergoes a fermentation process that produces lactic acid, causing a pronounced tanginess.
This homemade plant-based cheese is not fermented, and is therefore missing that signature flavor. The addition of fresh lemon juice helps, but it’s hard to replicate the flavor of the real thing without fermentation.
Recipe Tips
- Don’t skip soaking the cashews. It may be tempting, especially if you have a quality food processor that can break down raw nuts, but the soaking is actually primarily for flavor. In my experience, soaking the cashews greatly reduces their sweet taste and makes them much more neutral in flavor.
- Use a large cup food processor. A small food chopper will make it difficult to process the nuts into a smooth texture. I have owned a 14-cup food processor for close to 10 years and it is fantastic.
- Adjust to taste. The beauty of making your own homemade ricotta is being able to adjust the flavor and texture, as desired. Don’t be afraid to make adjustments to the final flavor and texture to suit your taste.
Cashew Tofu Ricotta Cheese Recipe
Equipment
Ingredients
- 1 cup raw cashews ($2.84)
- ½ cup nutritional yeast ($1.84)
- ¼ cup avocado oil or extra virgin olive oil ($0.76)
- 5 tablespoons freshly squeezed lemon juice ($0.75)
- 2 teaspoons Italian seasoning ($0.12)
- ½ teaspoon kosher salt ($0.02)
- ½ teaspoon black pepper ($0.02)
- 8 ounces extra-firm tofu ($1.68)
- ¾ cup fresh basil finely chopped plus more for garnish ($1.32)
Instructions
- Place the raw cashews in a small mixing bowl and cover with hot boiling water. Set aside and allow the cashews to soften for about 10-15 minutes. Alternatively, you can soak the cashews in cold water in the refrigerator overnight.
- Into a large cup food processor, add the drained, quick-soaked cashews, nutritional yeast, oil, lemon juice, Italian seasoning, kosher salt, and black pepper. Process until smooth.
- If using tofu, break the block of tofu into chunks, then add to the food processor. Pulse it in until mostly smooth, with a bit of texture throughout.
- Lastly add the freshly chopped basil and fold in until well dispersed.
- Use the ricotta immediately, or transfer to an airtight container and chill in the refrigerator until ready to use. Enjoy!
- Soy-free option: Allergic to tofu? Replace the 8 ounces of tofu with an additional 1/2 cup of soaked cashews.
- Lemon juice substitute: Fresh lemon juice is best, but if you are out, substitute in 1-2 tablespoons of white wine vinegar. Apple cider vinegar is a popular choice as well, but I don’t care for the sweetness it adds to the ricotta.
Notes
- Don’t skip soaking the cashews. It may be tempting, especially if you have a quality food processor that can break down raw nuts, but the soaking is actually primarily for flavor. In my experience, soaking the cashews greatly reduces their sweet taste and makes them much more neutral in flavor.
- Storage instructions: This cashew ricotta will keep for up to 5 days when stored in an airtight glass container in the refrigerator. If you are making this ricotta cheese for meal prep, you can wait to stir the fresh herbs in until right before using for ultimate freshness.
- Freezing instructions: Leftover ricotta can be frozen in an airtight container for up to 3 months. When ready to use, thaw completely in the refrigerator, stir well, then use as desired.
Nutrition
Disclaimer: The Nutritional Information provided for this recipe is only an estimate. The accuracy of the facts listed is not and cannot be guaranteed.
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