If you’re craving a creamy, dairy-free cheese alternative, this vegan cashew ricotta is about to become your new go-to! Made with just a handful of simple ingredients, it’s smooth, tangy, and perfect for all your favorite dishes. Whether you’re layering it in lasagna, spreading it on toast, or using it as a dip, this cashew ricotta is rich, flavorful, and super versatile. Plus, it’s much easier to make than you might think—just blend everything together and you’re done!

What makes this cashew ricotta recipe so special is the balance of flavors. The cashews provide that rich, creamy base, while lemon juice and apple cider vinegar add a perfect tang that mimics traditional ricotta. A touch of nutritional yeast adds a subtle cheesy flavor without any dairy. You can also mix in fresh herbs like basil or parsley for extra freshness and complexity. It’s a great addition to any plant-based meal!

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Bowl of vegan cashew ricotta cheese with lemon slice on the side

The best part? This vegan ricotta stores well, so you can make it ahead and have it ready for your next meal. It keeps in the fridge for up to five days, meaning you can enjoy it in pasta, sandwiches, or as a snack throughout the week. With its rich, satisfying texture and bright, cheesy taste, you’ll find endless ways to enjoy this delicious and easy-to-make ricotta substitute!

What you’ll love about this recipe:

Easy to make and store.
Great for meal prep.
Kid-friendly, family-friendly and gluten-free.
Creamy and rich.
Simple ingredients.

Frequently Asked Questions

Can I use roasted cashews?

It’s not advisable. Raw cashews are best for a creamy texture.

How long does it last in the fridge?

Up to 5 days in an airtight container.

Can I freeze it?

Yes, freeze for up to 2 months. Thaw in the fridge and stir before use.

Can I make it without nutritional yeast?

Yes, it will still be creamy but with less cheesy flavor.

Is this recipe gluten-free?

Yes, it’s naturally gluten-free.

Can I use this in lasagna?

Absolutely, it’s a perfect dairy-free substitute for ricotta in lasagna.

How can I make it nut-free?

Substitute sunflower seeds or tofu for a nut-free version.

What if I don’t have a food processor?

A high-speed blender works too—just scrape down the sides as needed.

Can I add herbs?

Yes, fresh herbs like basil or parsley add great flavor.

Can I use it in sweet dishes?

Yes, omit garlic.

Cooking Tips:

Soak the cashews: Soak raw cashews for at least 4 hours or boil them for 10 minutes. This softens the cashews, making them blend into a creamy, smooth texture.
Use a high-speed blender: A high-powered blender or food processor will give you a smoother, creamier ricotta. Scrape down the sides frequently to ensure even blending.
Adjust water gradually: Start with a small amount of water and slowly add more until you reach your desired ricotta-like consistency. Keep it thick for lasagna or thinner for spreads and dips.
Taste as you go: Always taste the ricotta while blending. You can add more lemon juice for tang, nutritional yeast for cheesiness, or salt for flavor as needed.
Customize with herbs: Add fresh herbs like basil, parsley, or thyme to the blend for extra flavor, or pulse them in at the end for a more rustic texture.
Store leftovers properly: Keep your cashew ricotta in an airtight container in the fridge for up to 5 days, or freeze it in portions for easy use later.

Serve with:

Pasta Dishes
Toast & Crostini
Pizza
Salads
Dips for veggies
Stuffed Vegetables

Illustration of a food storage container

Make-ahead and Storage Tips

Make-ahead Tips

Vegan cashew ricotta can easily be made in advance, which is perfect for meal prep. Prepare the ricotta up to 5 days ahead and store it in an airtight container in the fridge.

Storage Tips

Refrigeration: Store the cashew ricotta in an airtight container in the refrigerator for up to 5 days. If it thickens over time, stir in a little water or lemon juice to bring it back to its creamy consistency.
Freezing: You can freeze the cashew ricotta for up to 2 months. Store it in freezer-safe containers, and when you’re ready to use it, thaw it in the refrigerator overnight. After thawing, stir well to restore its creamy texture.
Portioning: If you plan to freeze it, consider portioning it into small containers or ice cube trays for easy use in individual servings. This way, you can grab just the amount you need without defrosting the entire batch.

More Delicious Vegan Cheese Recipes

Prep Time:10

Total Time:10

Ingredients

1 ½ cups raw cashews (soaked for 4 hours or boiled for 10 minutes to make soft)
2 -3 tablespoons lemon juice
1 tablespoon apple cider vinegar
2 tablespoons nutritional yeast
1 garlic clove (optional)
¼ cup water (start small and adjust from 1/4 to 1/2 cup)
½ teaspoon salt
1 tablespoon olive oil

Instructions

If you haven’t soaked the raw cashews overnight, you can boil them in water for about 10 minutes until soft. Drain and rinse the cashews.
In a food processor or high-speed blender, add the softened cashews, lemon juice, apple cider vinegar, nutritional yeast, garlic (if using), salt, and a few tablespoons of water. Blend until smooth.
Slowly add more water, to reach your desired ricotta-like texture. You want it to be thick and creamy, but not runny.
Taste and adjust seasonings. Add more lemon juice for tang, salt for flavor, or nutritional yeast for cheesiness. You can also drizzle in olive oil for extra richness.
If desired, pulse in fresh herbs like basil, parsley, or thyme for a more complex flavor.
Use your vegan cashew ricotta as a filling for lasagna, spread on toast, or as a dip for veggies and crackers.

Servings: 8