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How to Make Vegan Ricotta Cheese

April 21, 2014 25 Comments

Vegan Ricotta

Oh a whim, I decided to make lasagna last week. It was a cold, dreary day, and I was seriously craving some comfort food – and lasagna is my comfort food of choice!

The only thing standing in my way of a delicious pan of hot lasagna was that I didn’t have any cheese to use. I only had a bit of Daiya shreds left (and I don’t like to eat much processed food, so I keep my Daiya consumption to a minimum, even though it’s delicious!), so that wouldn’t work.

After a bit of pondering, I figured I’d make my vegan ricotta cheese to spread throughout the lasagna. Thankfully, I had already soaked some cashews early that morning to use for something at lunch, which I never ended up making, so I used those cashews to make the cheese.

Ricotta-Vegan

It came together so easily, and in no time flat. After making this in my food processor, I scooped the ricotta into an air-tight container and let it sit in the fridge for about 20 minutes, while I prepared the lasagna noodles and marinara sauce. This gave the ricotta ingredients a bit more time to marinate.

This cheese spreads on lasagna very well, but – it’s not just for lasagna! Use this ricotta as a dip, spread on crackers, or even add a dollop to your salad. It’s very versatile. Any way you choose to eat it, this cheese is incredible!

Vegan Ricotta Cheese

5.0 from 11 reviews
Vegan Ricotta Cheese
 
Print
Prep time
10 mins
Total time
10 mins
 
Use this vegan ricotta cheese in lasagna and pastas, as a dip, spread on crackers, or even in your salad. It's very versatile!
Author: Vegan Insanity
Recipe type: Vegan Cheese
Serves: Just over 2 cups
Ingredients
  • 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
Instructions
  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.
Notes
*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.
3.2.2310

 

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Filed Under: How-to Guides Tagged With: gluten free, raw

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Comments

  1. Lita Watson says

    June 17, 2017 at 8:31 PM

    Can i make another version of it by using two types of tofu (soft and firm) instead of using milk, olive, maple syrup ,…etc? I see that kind of cheese is very creamy and, of course, very vegan!

    Reply
  2. erin from canada says

    May 30, 2017 at 4:11 PM

    We use this recipe time and time again! The first time I made it in a lasagna, my Sicilian stepdad was over for supper and we didn’t say a word…he didn’t even notice a difference…of course, we told him after the meal and he was totally blown away! If you can fool an Italian then you know the recipe is amazing!! 🙂 Please post more vegan cheese recipes!

    Reply
  3. Tanya says

    May 29, 2017 at 7:30 PM

    Looks so yummy, can’t wait to make it. Quick question, how long would leftovers last in the fridge ( if there are any…lol).

    Reply
  4. Danielle says

    May 12, 2017 at 3:42 AM

    This is amazing!!

    Reply
  5. C Treat says

    April 20, 2017 at 10:37 AM

    This was AH-MAZING!!!! My husband and I were blown away. It’s WAY better than dairy ricotta! I spread it on toasted baguette and topped it with sliced radish, fresh peas and a little parsley…

    Reply
  6. Siobhan Poole says

    March 19, 2017 at 8:15 PM

    Made lasagna with this ricotta recipe and it was so good!

    Reply
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I'm Cassie - vegan food lover and animal rights activist. I live in Vaughan, Ontario, right near Toronto, with my husband, our 2 kids, 3 cats, and a dog that thinks he's a cat, too. I love to cook and share delicious vegan food with everyone I know. MORE →


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