Vegan Ricotta Recipe

Need a yummy “cheesy” flavour to complete a dish? Use this Vegan Ricotta Recipe for dolloping on pasta, pizza, chili, soup, or even as a sandwich spread or vegetable dip! It’s one of those “put that sh** on everything!” kinda toppings!


Vegan Ricotta Recipe


  • 1 heaping cup of Raw Cashews (soaked in water for 4-6 hours)
  • 1/2 cup of Almond Milk (brand I used: SoNice)
  • 1/3 block of Extra Firm Smoked Tofu (brand I used: Soyganic)
  • 1/3 cup of Nutritional Yeast
  • Juice from 1/4 of a Lemon
  • 1/3 tsp Garlic Salt
  • 1-2 pinches Black Pepper


  1. Drain and rinse soaked cashews.
  2. Combine cashews and almond milk in blender/food processor and blend til combined (but not liquified, we still want texture!). If not blending keep adding almond milk little by little until blending.
  3. Add tofu and blend some more but try not to puree, keep texture to mimic ricotta!
  4. Add remaining ingredients (nutritional yeast, lemon juice, garlic salt and black pepper) and blend until just combined.
  5. Serve right away or put in sealed container to enjoy later! Keeps in a refrigerator for 1-2 weeks. πŸ™‚


Here’s it is on top of some Vegan Lasagna Soup! πŸ™‚


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