This homemade vegan ricotta cheese is made with only 7 simple ingredients and takes less than 10 minutes for a deliciously healthy plant-based cheese alternative.
Begin by draining the water from the tofu block and press to remove water.
Next, place all ricotta ingredients into a blender or food processor, and blend until smooth. This will be a very thick mixture. If your blender has a tamper, using it will help. If not, stop and scrape down the sides of the blender as needed until smooth.
Serve with toasted crunch bread like sourdough or crackers. My favorite oil-free crackers are Mary’s Gone Crackers. This dairy-free ricotta is also great served with cut vegetables or used in recipes like lasagna.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Your Questions Answered:
Q: Can this recipe be made without cashews? Yes, white beans can be substituted for those avoiding nuts. The nuts and beans can actually be completely left out if desired.
Q: Do I really have to press the tofu? Yes, the ricotta will be very watery if the tofu isn’t pressed well.
Q: Is this a dairy-free substitute for ricotta cheese? Because no milk, eggs, or cheese is used in this recipe, it is a perfect dairy-free substitute for regular ricotta cheese.
Q: How long will it last in the refrigerator? This vegan ricotta can be kept in an airtight container in the fridge for up to a week. You can tell when it’s time to toss it when it becomes more watery in texture. As always, give foods in the refrigerator a quick sniff before using them to make sure they are still fresh.