Go Back
–+ servings
vegan ricotta cheese in a food processor
Print Recipe
5 from 3 votes

Vegan Ricotta Cheese

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.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Condiment
Cuisine: Italian Inspired
Keyword: Ricotta cheese, Vegan cheese, Vegan Lasagna
Servings: 2 cups
Calories: 175kcal
Author: Jordan

Ingredients

  • 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

Instructions

  • 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.

Notes

*Add your favorite herbs to enhance the flavor!

Nutrition

Calories: 175kcal | Carbohydrates: 10g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Sodium: 78mg | Potassium: 452mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3660IU | Vitamin C: 2.9mg | Calcium: 90mg | Iron: 3.4mg
QR Code linking back to recipe