vegan ricotta

5-ingredient, 10-minute almond ricotta! Blanched almonds blended with nutritional yeast, salt, and lemon. The perfect plant-based alternative to ricotta!

Whipped Almond Ricotta (5 Ingredients!)

almonds*

yeast ((plus more to taste))

lemon juice

sea salt

garlic powder

water

2-3 Tbsp fresh basil, oregano, or parsley ((optional))

Add all ricotta ingredients (starting with the lesser amount of water (3/4 cup/180 ml and salt (1/2 tsp) as original recipe is written) to a high-speed blender and blend until smooth and creamy, scraping down sides as needed (~2 minutes). You are looking for a well-puréed mixture with only very small bits of almonds intact. Add a bit more water a little at a time if the mixture is having a hard time blending until smooth.

Taste and adjust flavor as needed, adding more salt for overall flavor, nutritional yeast for cheesiness, and lemon juice for acidity. For even more flavor, you can add in some fresh basil, oregano, or parsley (optional).

At this point, the “cheese” is ready to enjoy, especially in dishes like Lasagna, Pizza, or Stuffed Shells. However, it can also be wrapped in cheesecloth, formed into a ball, and placed into a fine mesh strainer set over a mixing bowl up to 3 days. This will allow the “cheese” to firm up a bit. However, this is optional. You can also transfer straight from blender to a storage container and refrigerate.

Store leftovers covered in the refrigerator up to 5-7 days.

Classic tasting ricotta made with tofu.  Add spinach for healthy spinach ricotta!

Vegan Ricotta Cheese

14 oz package extra firm tofu (drained and pressed)

nutritional yeast

olive oil

salt

garlic garlic powder (omit for sweet dishes))

basil

soy milk

spinach ((or wilted spinach) thawed, drained and pressed)

spinach

Drain and press a container of extra firm tofu getting out as much liquid as possible.

Crumble the tofu into a large food processor.

Add 2 tbsp nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil.  (Omit the garlic and basil if you are using the ricotta for a sweet dish).

Blend well for 2 minutes in a food processor.  Add a splash of soy milk if needed to thin out the ricotta to a smooth spreadable texture.

Use as you would ricotta in your favorite recipes like stuffed shells, lasagna, ravioli, and more.

Thaw the frozen spinach then put it in a colander, press out the water and then add it to the ricotta.  Stir the spinach in with a spoon if you want it to stay in bigger pieces or add the spinach to the food processor and blend if you want it more hidden in the ricotta.

For spinach ricotta

https://content.jwplatform.com/videos/0syB8zJx.mp4

Easy vegan ricotta cheese made with tofu.

Vegan Ricotta

This easy Tofu Ricotta is perfect for lasagna or served as a dip. No one will notice it is tofu!

Tofu Ricotta

firm tofu (drained and pressed)

minced garlic

salt and pepper

Mix all ingredients in a food processor until smooth.

https://content.jwplatform.com/videos/tvqK8nVy.mp4

This easy recipe is perfect for lasagna or served as a dip. No one will notice it is tofu!

A fabulous replacement for traditional ricotta. Use it anywhere you would use ricotta. This will be a welcome addition to your plant-based lifestyle!

CASHEW 'RICOTTA' CHEESE

raw cashews, soaked

juice of 1 large lemon apple cider vinegar

yeast,

garlic clove

onion powder

himalayan sea salt & cracked pepper,

Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.

For a quick method of soaking, let cashews sit in hot water for 5 minutes.

Soak Cashews: First, it's best to soak your cashews in water before starting. There are 2 ways to soak

This recipe is perfection. I had my doubts as I’ve tried other V cheese recipes and they were just okay. I tasted it then couldn’t stop “tasting” it, it was so good. My family tried it and thought I went back to eating cheese. I used 2 garlic cloves, otherwise made as written using a food processor. Thank you for this amazing recipe of pure deliciousness!

I'm really wanting to try this, however the raw cashews available to me are chopped. I'm thinking the measurement will be off by not using whole cashews as you have done. Any chance I could get a weight (grams or oz) per cup of the whole ones, please?
Thank you!

I was skeptical, but I made this with almonds. My mind is blown. I used this in a veggie calzone filling, and I missed nothing about dairy ricotta. This one’s a keeper, for sure. Can’t wait to try it in other applications, like pasta or dessert.

Made with only 7 plant-based ingredients, this Vegan Ricotta Recipe is easy, healthy, and delicious! Perfect for Lasagna, Stuffed Shells, and more.

Vegan Ricotta Cheese Recipe

(400 g) block firm tofu, pressed*

(140 g) cashews,

nutritional yeast (see notes for “sweet” variation)

lemon

lemon zest (optional)

garlic garlic

Black pepper,

Whip it Up: Set up a food processor with an S-blade attachment and add the tofu, cashews, lemon zest, lemon juice, nutritional yeast, and salt. Add the garlic, black pepper, and Italian seasoning as well, if you are going for the savory version. Process the mixture for for 45 to 60 seconds, scraping the sides of the food processor with a spatula as necessary. The final mixture should be creamy and fluffy, with a slight texture that melts in your mouth. 

Serve

Enjoy as-is as a dip, or use as desired in any recipe of choice! Store leftovers in an airtight container in the refrigerator for up to 7 days.

I made ravioli tonight with this as the filling (I stirred in some spinach.) WOW! This was great, and my decidedly non-vegan fiance said it was a really impressive substitute. This will be my go-to for shells/lasagna/tortellini in the future.

This is our go-to vegan ricotta recipe! It is SO delicious in lasagna!

I made this the other day and used it in a Oaxacan farmer's cheese pie, very nice. I saw you wrote it would last in the fridge up to a week. I made a bunch and need to keep it longer, so will try freezing it ... ok? Bad idea?  I don't have much experience with tofu.

Made exactly as directed and used in my vegan lasagna, it was delicious. Actually I like it better than actual ricotta :) Thank you for the lovely recipe!

Really great recipe, thank you! I was looking for a lighter ricotta than just cashews and this is perfect! I did it just as written with the addition of 3cloves garlic and some crushed red pepper. Can’t wait to layer my lasagna!!!

This is the best Vegan Ricotta I ever made. I added a 14oz of firm tofu and an extra 1 tbsp of Nutritional Yeast. Thank you so much for sharing this recipe. I can see me  making  many other dishes sweet and savory.

Super simple and so flavorful; I made a batch of this tofu ricotta for a vegan lasagna and it was great! I used the leftovers in a broccoli ricotta stuffed shell dish which was also delicious!

Wow!!!  Great recipe and I appreciate the tofu/cashew combo.  Non vegan husband truly didn’t realize that this was non-dairy.  A real HIT!

https://content.jwplatform.com/videos/z7B8HYyU.mp4

This vegan ricotta cheese tastes just as rich and creamy as the real thing! It&#039;s a delicious dairy-free, nut-free, and gluten-free substitute for the ricotta in lasagna, stuffed shells, and more. Find additional uses in the blog post above.

extra-firm tofu (drained)

lemon zest

garlic

oregano

red pepper flakes

In a food processor, place the tofu, lemon juice, olive oil, nutritional yeast, lemon zest, garlic, salt, oregano, and red pepper flakes and pulse until creamy.

Use in this vegetarian lasagna recipe or this stuffed shells recipe.

This ultra-versatile homemade Vegan Ricotta is perfect for lasagna, pizza, snacking, and more! It’s just as fluffy and creamy as the real thing and easy to make in a blender with 5 ingredients.

almonds

garlic powder (optional)

Quick soak the almonds: Bring a few cups of water to a boil (I use my tea kettle for this). Add the almonds to a measuring cup or bowl and pour the boiling hot water on top to cover. Let them soak for 5 minutes, or up to an hour.

Blend: Drain the almonds and discard the soaking water. To a high powered blender such as a Vitamix, add the softened almonds, lemon juice, garlic powder, salt and 3/4 cup of water. Blend until very smooth, scraping down the sides as needed. Add up to another 3/4 cups of water and blend until silky-smooth and fluffy.

Optional herbs: Feel free to add more herbs here, such as a teaspoon each of dried oregano and basil, or a handful of fresh basil.

Now it&#39;s ready to be used anywhere you like, such as in Vegan Lasagna, Vegan Stuffed Shells or dolloped on pizza before baking. Enjoy!

The best vegan ricotta with an authentic ricotta taste and texture and made with just four simple ingredients. It&#39;s light, fluffy, mild, creamy and milky and can be enjoyed as it is or used as a non-dairy substitute for ricotta cheese in any recipe.

flour

sugar

fine sea salt

¼ cup (60 mls) apple cider vinegar

To a blender add the almond flour, water, sugar and salt. Blend for at last a minute until white, completely smooth and milk-like.

Place a sieve over a large saucepan. Line the sieve with cheesecloth, nut milk bag or very clean lint free dish towel, and strain the milk from the blender through it and into the pan. Give it a good squeeze to get the last of it out. Discard/compost the pulp or see the FAQ&#39;s for ways to use it in another recipe.

Heat the blended milk in the pan over medium heat until just starting to boil. Wait until you see some vigorous boiling bubbles form then turn off the heat right away.

Immediately add the vinegar to the hot milk and stir. Cover with a lid and leave at room temperature until completely cool. This will take several hours. You can easily leave it up to 6 to 7 hours if you need to go out. Don&#039;t be tempted to put it in the fridge to hurry it up. It needs to stay at room temperature.

Once it is completely cool, set a sieve over a mixing bowl and line it with some fresh cheesecloth (or a very clean non fluffy dish towel). Carefully pour the curdled milk mixture into the cheesecloth, then bundle it up tightly at the top and tie with string or an elastic band.

A lot of clear liquid will come out quite quickly. Pour it down the sink before putting the whole thing (bowl, sieve, and cheese sitting inside it) in the fridge overnight to drain. Don&#039;t be tempted to squeeze it to hurry it up because you will affect the texture of the ricotta. Just let gravity do its thing.

In the morning it&#039;s ready. You can open the cheesecloth and use the ricotta immediately or you can transfer the ricotta curds to a cheese mold or ricotta basket to get a more traditional ricotta shape. You can also leave it for a few more days in the cheesecloth over the sieve and bowl to become drier and firmer if you want to.

If using a ricotta basket or cheese mold, simply spoon the ricotta curds into it and press down to compact it gently. Fold up a few pieces of kitchen paper or a clean cloth and lay it on a plate, then sit the basket of ricotta on top. Cover with an upturned bowl and put in the fridge for a couple of hours (or longer) before carefully turning out of the basket to reveal your perfect little ricotta.

This is delicious and quick and easy to make. Passing on a method I learned years ago making a Russian Easter treat, Pashka, I suggest a slightly different method for final straining. You need a clean (preferably never used) dry clay pot. The ones used for plants. A medium size works. When you are ready to refrigerate the mixture, drape the pot with cheese cloth. Using a container that will comfortably hold the pot, place the pot in the container. (if you have one use a rack to keep the bottom of the clay pot raised slightly. Put the mixture in the clay pot, fold the cheese cloth over the top. Then get a heavy weight (I used a 28oz can of Tomatoes) and press is down on the cheese cloth covered mixture. Leave it in the fridge for a day or two. Liquid will leak through the clay pot's hole, and also be absorbed by the clay. After a day or two, you can remove the pot , turn it unfold the cheese cloth and turn the pot upside down. If it all works, you'll have a perfectly molded rocotta. If it's a bit too soft, no harm done, just put it in bowl. Still delicious.

I love Kite Hill ricotta but, it has gotten too expensive and hard to find and I was searching for an alternative. I am literally blown away by how easy and delicious this is. I used fresh lemon juice instead of ACV and I accidentally added it in before I blended/heated the mixture but it still came out amazing. 

I used Costco almond flour and blended on the highest setting in my high speed blender for 1 min and it was super creamy. I didn't actually have any pulp after passing it through the lined sieve. 

I made it at night, let it sit for 7 hrs and put it in the fridge to strain for a few hours and by lunch time it was PERFECT. Creamy, hint of sweetness, literally as good or better tasting than dairy ricotta. 
Thank you for sharing this. It is a game changer!!

The most amazing vegan ricotta ever! I have been missing it for years. And your ricotta just blew my mind. Thank you for the recipe. I totally love it.

Yet another delicious recipe on here! Made this to top on toasted baguette slices with spiced cherry preserves. Yum! Going to make this again this weekend to use for ravioli! Thank you for sharing!

https://content.jwplatform.com/videos/FhFmyxhS.mp4

The best vegan ricotta with an authentic ricotta taste and texture and made with just four simple ingredients. It's light, fluffy, mild, creamy and milky and can be enjoyed as it is or used as a substitute for ricotta cheese in any recipe.

Make the creamiest, heartiest, easiest Vegan Pasta with Creamy Spinach Ricotta Sauce ever in just 20 minutes with a few key ingredients—pasta, spinach, tomatoes, shallots, garlic and vegan ricotta.

Vegan Pasta with Creamy Spinach Ricotta Sauce

pasta (i.e., linguini, spaghetti), dried

pasta cooking water

extra virgin olive oil

(2 ½ ounces) shallot, peeled, diced

garlic,

mushrooms,

black pepper

red chili flakes

salt (optional)

baby spinach

plant-based milk, plain, unsweetened

(1 cup) plant-based ricotta (i.e., Kite Hill, Tofutti,

cherry

Fill a large pot half full with water and bring to a boil. Add pasta, and cook until al dente, according to package directions, drain water, reserving ½ cup for sauce. Cover with lid and set aside.

Meanwhile, add olive oil to a large sauté pan and heat over medium.

Add shallot and garlic and sauté for 4 minutes.

Add mushrooms, oregano, black pepper, red chili flakes and salt and sauté for an additional 1 minute.

Add spinach and sauté for an additional minute.

In a medium bowl, whisk together plant-based milk, pasta water, and ricotta until smooth.

Pour into sauté pan and cook for 3-4 minutes, until smooth and creamy.

Add drained, cooked pasta and cherry tomatoes and cook for 1-2 minutes until mixture is heated through.

Serve immediately. Makes about 2 quarts (4 servings, 2 cups each)

An easy lasagna made with fresh veggies and homemade chickpea ricotta! So satisfying, plus easy to customize.

Easy Vegan Lasagna with Chickpea Ricotta

no-boil lasagna noodles* (gluten-free if desired)

zucchini

mushrooms

sauce

chickpeas

almond flour

yeast

water (more/less

fresh basil, dried basil, Italian seasonings

Preheat oven to 375°F (190°C).

Add all ricotta ingredients to a food processor and blend. I start with about 3 Tbsp. water, then add more 1 Tbsp. at a time to achieve desired consistency. (It should be creamy, but very thick.) You will need to stop and scrape down the sides a few times between blending. Taste and adjust flavors if desired.

Make the ricotta:

Dice mushrooms and zucchini.

In a large skillet over medium-high heat, sauté mushrooms for 3 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)

Add zucchini, and sauté for another 5 minutes. Add spinach, stirring often, until slightly wilted. Turn off heat and set aside.

Prepare the veggies:

In a deep 9&quot; x 13&quot; casserole dish, spread 1.5 cups marinara sauce on bottom. Then add 4 noodles.

Add half of the ricotta in small dollops, then half of the veggies, then 1.5 cups marinara.

Place 4 more noodles, then the rest of the ricotta and veggies, and 1.5 cups sauce. Finish with 4 noodles, and top with 1.5 cups marinara. Be sure noodles are covered in sauce.

Layer the lasagna:

Cover dish with tin foil. Place in oven and bake for 45 minutes.

Then remove foil and bake uncovered for another 10-15 minutes. Let cool for 10 minutes before slicing and serving.

Bake:

Mmmm mmmm good!  This was super delicious!  I used oven-ready brown rice lasagna noodles.  After reading your full post and suggestions for variations, I decided to make the filling with mushrooms, zucchini, spinach, onions and Beyond Beef, and followed your instructions for the chickpea ricotta.  Wow!  So tasty!  We both enjoyed it and my husband enjoyed two servings!  We are thrilled to have leftovers to enjoy this week!  Thanks so much for a delicious recipe!

Love the chick pea ricotta, love the vegan lasagna!! The family loved it too!! Thank you for the recipe!!

I just made this and both my wife and I thought it was wonderful - and easy to make! The chickpea ricotta was a great addition and really made the overall flavor pop! Also, my first time using oven ready lasagna noodles (I'm 48 and am just NOW learning of this...?!!), and they turned out with the perfect texture.  Next time, I think I'll add an Italian seasoned vegan sausage - I think that's the only flavor that was missing - but it also tasted perfectly great as-is! Thank you for sharing this wonderful recipe!

Amazing recipe! I added some onion and it made it perfect. Will be making again soon. Thanks a ton for sharing.

This dish was deelish! I told Kaitlin that I had wanted to take a photo for Instagram, but it was too good to bother. I was too busy gobbling it up! One thing to note is that it doesn't fill a normal 13" x 9" lasagna pan all the way because the noodles are too short. That just means you have to build it a little more carefully than you might with a 12 oz. box of noodles and plan on serving it to only a few people, e.g. six would be too many, especially since it's also not as deep/thick as some lasagna recipes. If you're serving a crowd I would try doubling it and using a 10" x 14" dish.

Very good! Used my spouse's marinara sauce which might be a little unfair.  Served it to the picky 3 y.o. and he ate it.  Then the 8 and 11 year olds. They did too.  Had it for breakfast the next morning - once was heated in the oven and a second time in the microwave.  It was even better.  The ricotta chickpea cheese was interesting and reminiscent of what I might expect in a real lasagna cheese.  I liked the texture. Recipe added to the list.  Will be making it again.  So tasty!

These vegan stuffed shells are full of a delicious dairy free pesto ricotta made from white beans, cashews and nutritional yeast.  Perfect for a warm, cozy evening. Chock full of fiber and protein to keep you feeling full and satisfied.

Vegan stuffed shells (with pesto ricotta)

box jumbo pasta shells

marinara sauce

mozzarella shredded cheese (optional)

great northern beans

lemon (juiced)

cashews

Pre-heat

Cook jumbo shells

Bring a large pot of water to boil.  Cook the jumbo shells al dente. Rinse with cold water.  Place cooked pasta in cool water and set aside.  This prevents the noodles from sticking while you get everything together

Blend vegan ricotta

In a food processor or blender, add all of the ingredients in the &#39;Vegan pesto ricotta&quot; section. Blend until smooth-ish.

Stuff shells

Grab a baking dish and cover bottom of dish lightly with a layer of marinara sauce. Stuff the shells. Cover the shells with as much marinara sauce as you&#39;d like. Top with vegan shredded cheese.

Bake

Cover baking dish with tin foil and bake at 350 degrees for 25 minutes.  Cook covered to melt the vegan cheese

https://www.youtube.com/watch?v=2CXoKazZAn0

Here is a healthy vegan recipe for Pesto Ricotta stuffed pasta shells!  Perfect for a cozy evening in with friends.  This recipe is also full of fiber and minerals because of the lentils and great northern beans.  So, it won't leave you feeling gross and guilty. 
Link to the full recipe https://mariamusicmunchies.com/blog/2018/10/5/pesto-ricotta-stuffed-shells-vegan-amp-healthy

I show you how to make a vegan creamy pesto ricotta cheese sauce out of great northern beans.
I also show you how to make a meaty vegan marinara sauce using lentils.  

Connect with me
https://mariamusicmunchies.com/
Instagram @MariaMusicMunchies
Twitter @MariaMusicMunchies

Music by xxiuk 
song - voyage https://soundcloud.com/xxiuk/voyage-lo-fi-hip-hop-jazzhop-chillhop

Top 11 vegan ricotta recipes from across the web

The most viewed vegan ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 11 vegan ricotta recipes from across the web

The most viewed vegan ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Whipped Almond Ricotta (5 Ingredien...

Vegan Ricotta Cheese

Tofu Ricotta

CASHEW 'RICOTTA' CHEESE

Vegan Ricotta Cheese Recipe

Vegan Ricotta Cheese

Vegan Ricotta

Vegan Ricotta

Vegan Pasta with Creamy Spinach Ric...

Easy Vegan Lasagna with Chickpea Ri...

Vegan stuffed shells (with pesto ri...

The most viewed vegan ricotta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine