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Vegan Ricotta (Dairy-Free)

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: Approx, 2 cups
  • Category: Plant Based Cheese
  • Method: Blender
  • Cuisine: American


This Vegan Ricotta is a smooth and delicious dairy-free ricotta option for all of your favorite pasta recipes.


  • 3/4 cup raw cashews (soak in boiling hot water for 2030 minutes, drain before use)
  • 1 block firm, organic 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


  1. Add cashews, unsweetened almond milk and 1/3 of the tofu block to a high powered blender.
  2. Blend on high until cashews are broken down and smooth (scrape down the sides intermittently as you do this).
  3. Add lemon juice, the remaining tofu, salt, pepper and nutritional yeast and blend on low until fully combined and smooth.
  4. Taste and add additional salt or lemon juice, as desired.
  5. Use in your favorite dairy-free, plant-based recipe!