This Dairy Free Ricotta cheese is a smooth and delicious dairy-free ricotta option for all of your favorite pasta recipes.
Why This Recipe Works
- “Creamy” – the blend of cashews, almond milk, and tofu gives this recipe a perfectly creamy consistency while still being dairy-free.
- Tangy taste – the lemon juice gives this vegan ricotta cheese that slightly tangy ricotta taste that you know and love.
- Plant-based – absolutely love that this recipe is plant-based and dairy-free!
Key Ingredients
Be sure to see the recipe card below for a full listing of ingredients, instructions, and estimated nutritional information.
- Raw cashews: these help thicken and stabilize the mixture.
- Tofu: we used extra firm here to help mimmick the consistency of regular ricotta.
- Lemon: to add that punch of acidity.
- Nutritional yeast: this gives it that “cheesy” flavor.
How to Make Dairy Free Ricotta Cheese
Step 1: Place ingredients in a food processor or blender.
Step 2: Blend until smooth.
Step 3: Use in your favorite recipe and enjoy!
Recipe FAQs and Tips
- How long can it be stored in the fridge? You can keep it in an airtight container in the fridge for 4-6 days.
- Can you freeze it? Yes! You can store it in an airtight container in the freezer for up to 3 months.
- Best way to thaw frozen vegan ricotta cheese: In the fridge! If you are in more of a hurry you can place it in a bowl of cold water in the fridge to help the process go a little faster. Do not thaw at room temperature!
- Favorite food processor: You can use any food processor or blender for whipping up this recipe but my personal favorite food processor is this one!
Other Dairy Free Recipes You Might Like
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This Dairy Free Ricotta is a smooth and delicious dairy-free ricotta option for all of your favorite pasta recipes.
Ingredients
- 3/4 cup raw cashews, soak in boiling hot water for 20–30 minutes, drain before use
- 12 oz firm tofu
- 1 garlic clove
- juice of 1 lemon
- 2 tablespoons nutritional yeast
- 1 1/4 teaspoons kosher salt
- 1/4 teaspoon ground black pepper
- 2 tablespoons unsweetened almond milk
Instructions
- Place raw cashews in a heat-proof bowl. Pour boiling water over top and let soak 20-30 minutes. Drain water.
- Add cashews, unsweetened almond milk and 1/3 of the tofu block to a high powered blender.
- Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this).
- Add lemon juice, the remaining tofu, salt, pepper and nutritional yeast and blend on low until fully combined and smooth.
- Taste and add additional salt or lemon juice, as desired.
- Use in your favorite dairy-free, plant-based recipe!
Notes
- makes approx. 2 cups
Calories 55kcal
Nutrition
Calories: 55kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 186mg | Potassium: 60mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 0.2IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg
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Ramya says
will be making this soon i am vegan and dairy free sorry for early comment as am in Singapore will dm you if i make this and let you know how it goes Thanks Ramya
Richard Tunner says
We will try it on lasagna and stuffed shells. Can’t wait. Thank you for sharing this quick and easy recipe.