Vegan Ricotta Cheese is a versatile vegan and vegetarian recipe, and ready in just 5 minutes. It’s perfect for lasagna, stuffed shells, and can also be used as a ‘cheese’ dip for crackers.
Since I’ve been getting so many requests for vegetarian and vegan recipes, I thought I would share this Vegan Ricotta Cheese recipe with you!
Lately, I’ve been trying to reduce my dairy intake. When I did Whole30, I learned that I might be a little sensitive to it. Dairy makes me bloated and overall I just feel kind of meh when I eat it.Vegan Ricotta Cheese is a versatile vegan and vegetarian recipe, and ready in just 5 minutes. It's perfect for lasagna, stuffed shells, and can also be used as a 'cheese' dip for crackers.
Don’t get me wrong, I still LOVE dairy and cheese, and I can’t live without it, but everything in moderation right?
So, if you’re looking to cut some dairy out of your life or you’re a strong-willed vegan searching for a delicious vegan ricotta cheese, I got you!
I love this vegan cheese so much because you can customize it with different herbs and spices to give it whatever flavor you desire.
How to make vegan cheese
Making ‘cheese’ from scratch sounds daunting and intimidating, I know. But this Vegan Ricotta Cheese is made in 2 simple steps and only uses 5 ingredients.
It takes about 5 minutes to assemble and zero cook time, so you’ll have it on the table in no time!
First, combine the tofu, hummus, nutritional yeast, salt, and lemon juice in a mixing bowl. Then, using a food processor, grind the cashews until they are fine and crumbly. Mix everything together, and voila! It’s ready to eat.
This vegan tofu ricotta cheese is:
- ready in less than 15 minutes
- dairy free
- plant based
- gluten free
- has real cheese flavor
How to store vegan ricotta cheese
This vegan cheese can be stored in the refrigerator for up to a week in an airtight container. It can also be stored in the freezer for about two months.
This dairy free recipe is one of my favorite vegan versions of ricotta because it has a legit cheesy flavor. It’s one of the best vegan cheese recipes you’ll make!
Try using it to make a Vegan Lasagna packed with nutrients and lots of protein.
If you try this recipe, let me know what you think by leaving a rating on the recipe card and a comment below!
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Vegan Ricotta Cheese
- 24 oz extra firm tofu
- 1/2 cup cashews
- 3 tablespoons roasted garlic hummus
- 1 tablespoon nutritional yeast
- 1/2 lemon, juice
- 1/4 teaspoon salt
- Gently mix tofu, hummus, nutritional yeast, salt, and lemon juice with your hands or a spatula until semi-smooth and resembles ricotta cheese.
- Using a food processor, grind cashews until fine and crumbly, then transfer to the bowl with the ricotta mixture and combine.
The Lemon Orzo Salad with Garlic Butter Shrimp is absolutely fantastic! We licked the bowl clean! Will definitely make again!
I’m so glad you liked it!!
This recipe changed my life… I’m not kidding.
I’m Italian and I thought I was going to go without ravioli, lasagna, and so many other good family meals just because I am allergic to milk. I’ve made this several times over the last 2 years: lasagna, polenta, ravioli, and today I will make a dairy free Easter Pie! I feel empowered and I have all the YUMS back. Thank you so freaking much.
Oh my gosh thank you so much, you are so kind!