• Skip to main content
  • Skip to secondary menu
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • RECIPES
  • Featured On
  • CookBook
  • RSS Feed
  • Web Stories

Kiipfit.com

Wholesome and healthy vegan food recipes sharing blog

  • RECIPES
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Salads
      • Dressings
    • Breads
    • Soups
    • Smoothies
  • SPECIAL DIET
    • Vegan
    • Gluten Free
    • Dairy Free
    • Paleo
  • HEALTH TIPS
  • MEAL PLANS
  • Video
  • CookBooks
You are here: Home / Recipes / Vegan Ricotta Cheese

Vegan Ricotta Cheese

Published on July 20, 2020 By Gunjan 18 Comments

  • Facebook
  • Twitter
  • Mix
  • Yummly
  • Flipboard
Jump to Recipe Print Recipe

This easy to blend Vegan Ricotta Cheese is sweet in taste with a hint of tang along with being mildly salty. It’s a fun homemade version that can be enjoyed as a dip or top it on your pizza or simply include it in your pasta dish.

A close up view of vegan ricotta cheese

I have been wondering about this vegan version because basically I was always fond of ricotta cheese. Even though I agree there are many online versions but I wanted something that my family can love at the first bite.

I already had cashew in my mind since my family loves cashew nuts. So therefore, I decided on coming up with cashew ricotta. But again, I wanted a nice texture which can resemble the store-bought ones.

After few practices and failures, I finally succeeded and so excited to share it here. I am sure once you try this vegan ricotta you will make it frequently just like me.

Ingredients for Vegan Ricotta Cheese

Cashew Nut
Nutritional yeast
Lemon juice
Himalayan pink salt
Oat milk

Yes, you got it right! I made this with only 5 easily available ingredients. Most of the time, I try to use simple and inexpensive ingredients. So, therefore, this delicious vegan ricotta recipe is quick, easy and within the budget.

Ingredients in a wooden board

Ingredients Notes:

  • Cashew Nuts – I used this to bring pit the sweet flavor without too many processing. Cashews have their own sweet nutty flavor which makes this ricotta cheese recipe appetizing and looks beautifully white too.
  • Nutritional yeast – it adds cheesy flavor to it. At the same time, it has a nutty savory flavor to it which enhances the flavor of any recipe. Moreover, it high in fiber and vitamin B-12.
  • Lemon juice – this not only adds vitamin C but adds a subtle tang to it.
  • Himalayan pink salt – This gives a nice salty flavor to it. Moreover, it is said that pink salt is higher in minerals.
  • Oat milk – Even though you may use any dairy free milk in here but I personally liked the taste of oat milk in this recipe. It gave a nice smooth sweet flavor to this ricotta.

How to make Vegan Ricotta Cheese

Firstly, I soaked cashew nuts in warm water followed by draining. This process helps this nut to soften which in turn enables easy blending.

soaked cashew nuts

Secondly, I combined all the ingredients in the blender and blended it smooth. Its ok if this cheese is slightly grainy.

steps to blend

Next, I wrapped a bowl with kitchen towels and spooned the cheese out of the blender into it.

Thereafter, I wrapped it around nicely and put some weight on it.

Later, I refrigerated it for only 10 minutes.

Lastly, I took it out of the fridge and spooned out the thick, rich and creamy vegan ricotta into the serving bowl.

steps to make it creamier

I like it in my sandwiches or on my pizza. I have also tested it with pasta and I loved it. Another way, I enjoy this ricotta cheese recipe is like a dip with fruits and crackers.

This cashew ricotta cheese is absolutely versatile and lip smacking. Its difficult to resist but super easy to make it.

Top view of vegan ricotta cheese

Expert tips:

  • Use 4 kitchen towels in the bowl to make a thick covering. This way the extra liquid is easily absorbed from this dairy free cheese.
  • It is important to refrigerate it wrapped with some weight so we get thicker consistency of this vegan cheese.
  • It is always better to put the liquid as the base in the blender to make it easy blending process. So therefore, if you are using a regular blender then I would highly recommend putting milk first in it and then the rest of the ingredients. Also, let it blend for longer than usual to get the extra creamy cheese.

I would insist that you follow the measurements and the steps diligently to get the exact ricotta cheese recipe. Any changes may result in a different taste from the original recipe.

Vegan Ricotta Cheese FAQs

How long do they last?

I have tested it for more than a week and it stayed fresh in the refrigerator. However, this tastes best if used within a week when stored in an air tight glass container in the refrigerator.

Do I need to wrap it in kitchen towels?

You may use cheesecloth as well but simply kitchen towels work pretty well. And yes, we need to follow that wrap around step in order to get a creamy, thick and rich homemade vegan ricotta cheese.

How does it taste like?

It is definitely different from the store-bought ones or the traditional ones but they taste sweet with slightly grainy texture along with being mild tangy and a bit salty.

Is it healthy?

I have made it absolutely oil free. Moreover, I used very few but healthy ingredients. It has good fats of cashew nuts and rest of the ingredients are absolutely low calories.

We have been gorging over this vegan cheese recipe for a while now. I am sure you must be having all those mentioned ingredients in your pantry and refrigerator. Then simply go ahead and blend it.

It’s a very quick recipe and the steps are extremely easy to follow as well. I guarantee you and your family would love every bit of this vegan ricotta.

vegan ricotta cheese on strawberry

You may also like:
Nut free Vegan Cream Cheese
Vegan Cottage Cheese
Oil Free Vegan Mayo

If you are looking for a variety of ways to use cashew then you may like:
Spicy Cashew Broccoli Stir Fry
Turmeric Tofu Cashew Curry
Baked Cashew Cream Vegetable Pasta

Others dips and dressings:
Vegan Ranch Dressing
Vegan Tzatziki
Fire Roasted Jalapeno Dip
Vegan Caesar Dressing

Did you make it?
If you get a chance to make this recipe then please leave your feedback in the comments below along with the ratings. In addition, you may tag @kiipfit on Instagram with your recipe picture because we would love to see what you cooked.
If you desire to explore more delicious recipes of mine then you may check out my cookbooks.

A close up view of vegan ricotta cheese
Print Recipe
5 from 7 votes

Vegan Ricotta Cheese

This easy to blend Vegan Ricotta Cheese is sweet in taste with a hint of tang along with being mildly salty. It’s a fun homemade version that can be enjoyed as a dip or top it on your pizza or simply include it in your pasta dish.
Prep Time5 minutes mins
Cook Time5 minutes mins
Resting time10 minutes mins
Total Time20 minutes mins
Course: Dip
Cuisine: American
Keyword: cashew ricotta, how to make vegan ricotta cheese, vegan ricotta, vegan ricotta cheese recipe
Servings: 8
Calories: 82kcal
Author: Gunjan

Ingredients

  • 1 cup raw cashew nuts (soaked in warm water for 2 hours and drained)
  • 2 tsp nutritional yeast
  • 1 tbsp lemon juice
  • 1/2 tsp Himalayan pink salt
  • 3/4 cup oat milk

Instructions

  • Combine all the ingredients in a blender and blend it smooth.
  • Put kitchen thick kitchen towels that covers the bowl from inside and pour the blended cheese in it.
    vegan ricotta cheese in the kitchen towels
  • Then cover it with those same kitchen towel by wrapping around it inside the bowl.
  • Put some weight on it and refrigerate for 10 minutes (this process will make the cheese thicker and creamier and the extra liquid will be absorbed.
  • Take it out and open the kitchen towel. Then, spoon out the cheese into the serving bowl.
  • Serve it with your choice of fruits, veggies,crackers or use it as a spread between sandwiches or top it on your pizza.

Notes

  • It is important to wrap it in kitchen towel or else this cheese would be runny after blending.
  • This recipe can be used immediately after spooning out of the kitchen towel. Leftovers can be refrigerated for about a week in an air tight glass container.
  • For quick soaking of cashew – combine water and raw cashew nuts in a microwavable bowl and microwave it for 1 minutes on high. Take it out and let it sit for 5 minutes. Drain it and then rinse under cold water before blending.
  • This recipe makes about 1 ½ cups and the serving size is about 2-3 tbsp per person.
  • This recipe tastes best within a week when refrigerated in an air tight container.

Nutrition

Calories: 82kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 156mg | Potassium: 21mg | Fiber: 1g | Sugar: 2g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

A hand dipping strawberry into vegan ricotta cheese

  • Facebook
  • Twitter
  • Mix
  • Yummly
  • Flipboard

Filed Under: Dairy Free, Dressings, Gluten Free, Recipes, Special Diet, Vegan

Reader Interactions

Comments

  1. Stephanie Jones says

    October 27, 2022 at 8:56 am

    This looks great! Can’t wait to try it! Do you think it will freeze?

    Reply
    • Gunjan says

      October 27, 2022 at 9:35 am

      Thank you Stephanie! I have not tried freezing it and also I think defrosting will alter its taste. However, it has long shelf life if refrigerated. Hope this helps.

      Reply
  2. Jacque Hastert says

    July 27, 2020 at 11:16 am

    5 stars
    This would be perfect for lasagna! I can’t wait to whip some of this together and enjoy one of my favorite comfort foods!

    Reply
  3. Alex says

    July 26, 2020 at 12:47 pm

    I need to try this for my son! He’s not supposed to have dairy so this would be great for us.

    Reply
  4. Erin says

    July 26, 2020 at 12:12 pm

    I love this idea! I’ve needed a dairy-free version for a while now and didn’t know something like this was possible. Thanks for sharing!

    Reply
  5. Sophie says

    July 26, 2020 at 6:47 am

    5 stars
    Tried your ricotta recipe last evening and it was an instant hit. We enjoyed with fresh berries and some chips. What an amazing recipe. Thank you, Gunjan.

    Reply
    • Gunjan says

      July 26, 2020 at 7:28 am

      YAY!!! So happy that you all liked this recipe so much.

      Reply
  6. Mama Maggie's Kitchen says

    July 26, 2020 at 2:10 am

    5 stars
    Yum! I am so loving this Vegan Ricotta Cheese! I love the idea of it having a sweet taste. Thanks for sharing!

    Reply
    • Gunjan says

      July 27, 2020 at 6:34 am

      Thank you!

      Reply
  7. Jamie says

    July 25, 2020 at 1:46 am

    5 stars
    Wow! This looks so creamy and delicious! I have a bag of cashews in my pantry and this would be perfect for my vegan friend who’s always snacking! I know she’s going to love this.

    Reply
  8. Veronika says

    July 24, 2020 at 11:36 am

    5 stars
    Never tried vegan ricotta (or any vegan cheese), but it looks absolutely delicious! This is a great healthy alternative to a classic cheese.

    Reply
    • Gunjan says

      July 24, 2020 at 12:22 pm

      I was on the same boat until i gave it a try. Now, I realize that’s it quite easy to make homemade vegan cheeses.

      Reply
  9. Marta says

    July 23, 2020 at 10:45 am

    I’m so excited that I have everything I need to make this vegan ricotta! I see a vegan lasagna in my future!

    Reply
    • Gunjan says

      July 24, 2020 at 6:26 am

      hahhahah 🙂 Enjoy it!

      Reply
  10. Andrea Howe says

    July 22, 2020 at 11:43 am

    5 stars
    Been trying to eat more plant-based and cut dairy out of my diet, but I miss my cheese! So this was such a great alternative with easy to find ingredients!

    Reply
    • Gunjan says

      July 23, 2020 at 7:27 am

      Yay! so happy it worked out for you 🙂

      Reply
  11. Candice says

    July 22, 2020 at 9:19 am

    5 stars
    Such a great recipe! I will be making and using this all the time. The cashews add the fattiness I was worried this recipe would be missing.. thank you for the great recipe!

    Reply
    • Gunjan says

      July 23, 2020 at 7:28 am

      Thank you Candice. Hope you get a chance to enjoy it soon.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

A close up front view of Gunjan Dudani'a face.
Hi, I am Gunjan Dudani, Certified Nutrition Coach. I love creating comfort vegan recipes with a healthier twist that friends and family will love. Click here

Subscribe

Footer

kiipfit.com

  • Home
  • My Story
  • RECIPES
  • Featured On
  • CookBook
  • RSS Feed
  • Web Stories
Ad

Terms & Condition | Privacy Policy

As an Amazon Associate I earn from qualifying purchases.

2023 kiipfit.com | All rights reserved

  • Facebook
  • Instagram
  • Pinterest
  • YouTube

All rights reserved by kiipfit.com | Copyright © 2023

We are using cookies to give you the best experience on our website.

You can find out more about which cookies we are using or switch them off in settings.

Kiipfit.com
Powered by  GDPR Cookie Compliance
Privacy Overview

This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.

Strictly Necessary Cookies

Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.

If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.