This creamy vegan ricotta has an amazing texture with just the right amount of tang. It’s easy to make and super versatile.

Recipe Notes

I’ve experimented with plenty of vegan ricotta recipes while searching for one with the right consistency and flavor. Some of the things I love about this recipe:

  • Ricotta recipes made with nuts can be a bit dry. Creaming half of the cashews helps give the right texture.
  • Cashews are creamy but don’t bring a lot of flavor. Using a variety of nuts adds more depth and interest.
  • The recipe needs an acid to give it some tang. Using a combination of lemon juice and white wine vinegar gives just enough tang without either flavor becoming too dominant.
Flatbread pizzeta topped with creamy vegan ricotta and sautéed wild mushrooms and shallots.
Flatbread pizzetta topped with ricotta and sautéed wild mushrooms and shallots.

How to Use

Here are a few ideas for how to use this ricotta:

  • Spread on top of crackers.
  • Stuff some giant pasta shells and top with your favorite marinara.
  • Grill a pita or flatbread, spread a thin layer of ricotta, and top with roasted or sautéed veggies for a quick and easy pizzetta.
  • Stuff mini sweet peppers for an easy appetizer or party dish.
Creamy vegan ricotta on herbed crackers and stuffed mini sweet peppers arranged on a plate
Creamy vegan ricotta on herbed crackers and stuffed mini sweet peppers

Variations

This ricotta recipe is yummy as is, but it also makes a great base to experiment with different flavors. Here are a few of my favorite add-ins:

  • Fresh basil
  • Sautéed wild mushrooms
  • Sun-dried tomatoes
Ricotta stuffed jumbo shells topped with marinara sauce in a bowl
Ricotta stuffed jumbo shells topped with marinara sauce

Storage

The basic recipe will keep for several days in the fridge. It also freezes well. Adding additional ingredients might change how long it keeps, so I recommend adding any extras right before you plan to use the ricotta if possible.

Print

Creamy Vegan Ricotta

Servings 2 cups

Equipment

  • High-speed blender

Ingredients

  • ½ cup Cashews soaked at least 4 hours
  • ½ cup Water
  • ½ cup Cashews soaked at least 4 hours
  • ½ cup Almonds soaked at least 4 hours
  • ½ cup Hazelnuts soaked at least 4 hours
  • 4 Tbs Lemon juice
  • 2 Tbs White wine vinegar
  • 2 cloves Garlic
  • 1 tsp Salt

Instructions

  • Place ½ cup of cashews and ½ cup of water into a high-speed blender. Blend on high until you have a smooth cream.
  • Add the rest of the ingredients to the blender. Blend at medium speed to achieve a soft but still slightly chunky texture.
  • Let the ricotta sit in the fridge for at least 30 minutes before using to allow the flavor to develop.

Notes

Make sure to separate the cashews. Soak the first half cup of cashews separately. The second half cup can be soaked with the almonds and hazelnuts.
Blanched almonds and hazelnuts are preferable, but if you can’t find them, unblanched nuts work as well.