Vegan Ricotta Cheese with Tofu and Cashew

Vegan Ricotta Cheese with Tofu

This homemade Vegan Ricotta Cheese is full of plant-based ingredients, high in protein and the flavour is out of this world! Use this in ANY recipe that calls for ricotta for the perfect cheesy flavour. Ricotta is a soft cheese that is incredibly versatile. Whether you are vegan or eating dairy-free, chances are you miss recipes that include this creamy, delicious Italian cheese. 

This vegan ricotta recipe is a tofu and cashew dream come true. The tofu provides a smooth, creamy texture while the cashews add a nutty richness that will have your taste buds singing. It’s the perfect plant-based substitute for traditional ricotta cheese, adding a touch of decadence to any dish. It’s a cheese lover’s paradise, without the dairy. Perfect for lasagnas, pizzas, pasta dishes, and even as a dip for crackers and veggies. Say goodbye to bland vegan cheese options, and hello to a delicious, homemade vegan ricotta cheese.

Creative Ways to Use Vegan Ricotta Cheese

Lasagna: Add a layer of this vegan ricotta cheese in between the pasta sheets for a creamy and delicious twist on traditional lasagna.

Pasta: Mix it with your favorite pasta sauce for a creamy and flavorful dish.

Crostini: Spread it on toasted bread and top with your favorite veggies for a quick and easy appetizer.

Gnocchi: Toss with some sautéed vegetables and a sprinkle of vegan parmesan for a comforting and satisfying meal.

Pesto: Mix it with your favorite pesto sauce for a delicious and creamy twist.

Flatbread: Spread it on a flatbread crust, top with veggies and bake for a delicious and easy pizza-like dish.

Baked: Use it as a filling in any vegan baked dish like a pie or quiche.

Cake: Mix it with a vegan cream cheese frosting for a delicious and unique cake filling.

Pancakes: Mix it with some vegan cream cheese and use it as a filling for vegan pancakes.

This vegan ricotta cheese can also be used as a dip or spread on sandwiches and wraps for added flavor and creaminess.

Vegan Ricotta Cheese with Tofu in Food Processor

Vegan Ricotta Cheese Key Ingredients

Tofu

Tofu seems like an unlikely ingredient in ricotta, but you won’t even know it’s there! It adds texture and protein to this recipe without altering the flavour. Make sure to select extra firm tofu for this recipe, and press it before use. 

Cashews

Cashews are creamy and have a rich texture that makes them perfect for vegan cheeses. Soak cashews in water overnight, or soak them in boiling water for 10 minutes. Soaking the cashews helps soften them so we can get the creamiest texture. When making soft vegan cheese, it’s extremely important to have a creamy consistency. 

Ricotta Cheese Tofu

Nutritional Yeast

Nutritional yeast adds the most flavour to this vegan cashew cheese. Nooch has a lovely nutty and cheesy flavour which is perfect for this recipe. I recommend Bob’s Red Mill nutritional yeast for the best flavour. 

Lemon

If there’s one thing ricotta loves, it’s lemon. Ricotta cheese and lemon go together like bread and butter! Fresh lemon juice is always best. Bottled lemon juice can be used in a pinch. Feel free to add lemon zest to this recipe to enhance the lemony flavour. 

Vegan Ricotta Cheese with Tofu Cashew

Kitchen Must-Have: A High-Powered Blender

Creating a smooth and creamy vegan ricotta cheese requires a high-powered blender or food processor. Without it, the cheese may have a chunky texture, rather than the whipped, creamy consistency we desire. A Vitamix or Ninja work well, but any high-powered machine will do the trick. So, don’t skimp on the equipment, it’s a key element in achieving the perfect vegan ricotta cheese recipe.

How To Store Vegan Ricotta Cheese

Preserving the Perfection. Keep your vegan ricotta cheese fresh and flavorful by storing it in an airtight container in the fridge. It will last for up to a week, but if it starts to thicken, simply add a tablespoon of water and mix well to restore its creamy texture.

Variations of Vegan Ricotta Cheese

This vegan ricotta cheese recipe is very versatile and can be modified to suit your taste. For example, you can add chopped herbs such as basil or parsley for a more flavorful cheese. You can also add in some chopped sun-dried tomatoes for a tangy twist. Experiment with different ingredients to find your perfect version of this vegan ricotta cheese recipe.

Vegan Ricotta Cheese with Tofu
Print Recipe
5 from 1 vote

Vegan Ricotta Cheese with Tofu & Cashew

This homemade cashew ricotta cheese is full of plant-based ingredients, high in protein and the flavour is out of this world! Use this in ANY recipe that calls for ricotta for the perfect cheesy flavour.
Prep Time10 mins
Total Time20 mins
Course: Appetizer, Cheese, Vegan Basics
Cuisine: Italian
Keyword: cashew ricotta, healthy vegan ricotta, tofu ricotta, vegan ricotta, vegan ricotta cheese, vegan ricotta recipe

Equipment

  • High powdered food processor or blender

Ingredients

  • 1 brick extra firm tofu, pressed
  • 1 cup raw unsalted cashews
  • 1/2 cup nutritional yeast
  • 1/4 cup fresh lemon juice
  • 1/4 cup cold water
  • 1 1/2 tsp salt
  • 1-2 tbsp Italian spice blend

Instructions

  • Start by soaking your cashews. Cover cashews in boiling water and allow to sit for 10 minutes before draining.
  • Add all ingredients into a high powered food processor or blender.
  • Blend until smooth and creamy. Scrape down the sides often to ensure the entire mixture is blended.
  • If serving as a dip, store in an airtight container for an 1 to stiffen up the cheese. If using in a recipe, it's ready to use right away.

Video

Notes

This homemade cashew ricotta cheese is full of plant-based ingredients, high in protein and the flavour is out of this world! Use this in ANY recipe that calls for ricotta for the perfect cheesy flavour.
Ricotta is a soft cheese that is incredibly versatile. Weather you are vegan or eating dairy free, chances are you miss recipes that include this creamy, delicious Italian cheese. 
Things vegan ricotta can be used in:
  • lasagna
  • pasta
  • on crostini
  • gnocchi
  • pesto
  • flatbread
  • baked 
  • cake
  • pancakes 
Cashew ricotta cheese can also be served as a dip with veggies, crackers, or bread. It also makes a wonderful spread on sandwiches and wraps.
Tofu:
Tofu seems like an unlikely ingredient in ricotta, but you won’t even know it’s there! It adds texture and protein to this recipe without altering the flavour. Make sure to select extra firm tofu for this recipe, and press it before use. 
Cashews:
Cashews are creamy and have a rich texture that makes them perfect in vegan cheeses. Soak cashews in water overnight, or soak them in boiling water for 10 minutes. Soaking the cashews helps soften them so we can get the creamiest texture. When making a soft vegan cheese, it’s extremely important to have a creamy consistency. 
Nutritional Yeast:
Nutritional yeast adds the most flavour to this vegan cashew cheese. Nooch has a lovely nutty and cheesy flavour which is perfect for this recipe. I recommend Bob’s Red Mill nutritional yeast for the best flavour. 
Lemon:
If there’s one thing ricotta loves, it’s lemon. Ricotta cheese and lemon go together like bread and butter! Bottled lemon juice can be used in a pinch, fresh is always best.  Feel free to add lemon zest to this recipe to enhance the lemony flavour. 
High Powered Blender: 
A high powered food processor or blender is required to make vegan cheese. Without it, the cheese will have small chunks and be very textured. The idea is to get this cheese as whipped and smooth as you can with the use of a high powered machine. The vitamix or even a ninja will work if you don’t have a high powered food processor. 
How to store vegan ricotta:
Vegan ricotta can be stored in an airtight container in the fridge for up to 1 week. If it becomes too thick, add a tbsp of water and mix well. 

Conclusion

This vegan ricotta cheese recipe is a great alternative for those who are dairy-free or vegan. It is easy to make and can be used in a variety of recipes. The tofu and cashews provide a creamy texture and the nutritional yeast adds a nutty and cheesy flavor. The lemon provides a nice zing and the high-powered blender helps whip it to a smooth consistency. Give it a try and you’ll be surprised at how delicious it is. Store it in an airtight container in the fridge for up to 1 week and enjoy it in your favorite dish. Enjoy!

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2 thoughts on “Vegan Ricotta Cheese with Tofu and Cashew

  1. Jeanne.90 says:

    5 stars
    YUM! 🤤🤤🤤 This was so nice to spread on my sandwiches and great for a dip! I will be making this for my friends this weekend as a few are vegan and I was searching for a nice spread like this 🙂

    • spicyveganfood says:

      Thank you so much for trying out my recipe! I hope your friends enjoy this as well!

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