Creamy Vegan Cashew Ricotta Recipe for Pasta & Pizza

Although the cashews need to soak for the best texture, the active prep takes only a few minutes. After soaking, this ricotta comes together in about five minutes in a food processor.

It’s a versatile, flavorful substitute for dairy ricotta in both savory and sweet applications.

Ingredient notes and substitutions

Cashews – Use unsalted raw cashews and soak them in hot water for 2 to 3 hours, then drain and rinse. This softens them so they blend into a creamy ricotta. For a quicker option, boil cashews for 15–20 minutes for a rapid soak.

Nut-free alternatives – Substitute sunflower seeds or extra-firm tofu (drained and patted dry). If using tofu, omit added water and adjust consistency as needed.

Lemon – Fresh lemon juice brightens the flavor and adds a pleasant citrus tang.

Vinegar – A splash of apple cider vinegar or white distilled vinegar adds tang. You can use either or both lemon and vinegar to taste.

Garlic – One clove of garlic is enough. Use ½ teaspoon garlic powder if you don’t have fresh garlic.

Nutritional yeast – Optional but recommended for a savory, cheesy umami note that balances the cashew’s natural sweetness.

Salt – A pinch of salt brings the flavors together.

Water – A small amount of water is used to thin and achieve the desired texture.

Additions: black pepper, Italian seasoning, basil, or oregano can be added for extra flavor.

1) Add all ingredients to a food processor fitted with the “S” blade.

2) Process until the mixture is soft and creamy but still has a little texture—traditional ricotta isn’t perfectly smooth.

If you prefer a completely smooth spread, process longer until you reach the desired consistency.

Serving suggestions

This cashew ricotta can be used anywhere you’d use dairy ricotta. A few ideas:

• Stir into or layer in pasta bakes, lasagna, or stuffed shells.
• Serve as a dip with crackers or raw vegetables for appetizers or snacks.
• Spread on toast or bagels for a savory breakfast or snack.
• Dollop over grain bowls, vegetable bowls, or rice bowls for added creaminess.
• Use as a white cheese alternative on pizza.
• For a dessert spread, omit garlic and nutritional yeast, add powdered sugar, and serve with fresh berries or in cannoli-style desserts.

Storage

Fridge: Store in an airtight container in the refrigerator for up to 5 days.

Freezer: Freeze in a freezer-safe container or bag for up to 2 months. Thaw overnight in the fridge and stir well before using; texture may be slightly different after freezing.

Pro tips and tricks

~ Use unsalted raw cashews for the best flavor and texture.

~ Soak cashews in hot water for 2–3 hours, or do a quick soak by boiling for 15–20 minutes when short on time.

~ A food processor gives the best texture; this mixture can be too thick for many blenders.

~ Aim for creamy but slightly textured ricotta; stop and scrape the bowl as needed while processing.

~ Taste and adjust lemon, vinegar, salt, or nutritional yeast to suit your preference.

~ For a nut-free version, use sunflower seeds or extra-firm tofu (drained). If using tofu, do not add water.

~ To make a sweet ricotta, skip garlic and nutritional yeast and stir in 1–2 tablespoons powdered sugar.

FAQs

More vegan cheese recipes

• Vegan Parmesan Cheese
• Veggie Cream Cheese
• Vegan Queso
• Easy Vegan Cheese Sauce
• Vegan Cheddar Cheese Spread
• Butternut Squash Mac and Cheese Sauce

I hope you enjoy this recipe! If you try it, please rate and leave feedback in the recipe card. For more family-friendly vegetarian recipes, check out the author’s cookbook.