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Vegan Ricotta Cheese square

Vegan Cashew Ricotta

Vegan Ricotta Cheese tastes even better than “the real thing!” Use it on sandwiches, in lasagna, with pasta, and on pizza! It's great with crackers as a snack, too! 
This recipe makes about 2 cups of ricotta. A serving size is 1/4 cup
Prep Time 10 mins
Course Condiment
Cuisine American
Servings 8 servings
Calories 211 kcal


  • 2 cups raw cashews soaked for at least two hours, drained and rinsed
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1/3 cup water
  • 1 teaspoon mellow white miso
  • 1/2 teaspoon sea salt


  • Place all of the ingredients in a food processer fitted with an s-blade and process until it looks fluffy and “ricotta-like”. It could take 5 to 10 minutes, and you may need to stop the food processer and scrape down the sides with a spatula a few times.
  • Store in the fridge until ready to use. Vegan Ricotta will last for about a week in the refrigerator.


Calories: 211kcal