Vegan Ricotta Cheese
Prep time
Total time
Use this vegan ricotta cheese in lasagna and pastas, as a dip, spread on crackers, or even in your salad. It's very versatile!
Recipe type: Vegan Cheese
Serves: Just over 2 cups
  • 2 cups raw cashews, soaked for at least 2 hours, then drained
  • 2 garlic cloves
  • 3 tbsp lemon juice
  • ¼ cup plain non-dairy milk (I used soy)
  • 1 tbsp maple syrup
  • 1½ tbsp extra virgin olive oil
  • ½ tbsp dried basil
  • ⅓ cup fresh chives
  • 1 tsp freshly ground black pepper
  • ½ tsp salt
  1. Add soaked cashews, garlic, emon juice, non-dairy milk, maple syrup, oil, basil, and chives to your food processor.
  2. Process until smooth, scraping down the sides as necessary. If your ricotta is too dry, add a bit more non-dairy milk. It took me about 5 minutes to process my cheese until it was smooth enough for me.
  3. Season with salt & pepper, to taste.
*You can easily change up the herbs in this recipe to suit your liking.
*You can use agave instead of maple syrup.
*You can use apple cider vinegar instead of lemon juice.
Recipe by Vegan Recipes from Cassie Howard at