Vegan ricotta recipe

Cashew ricotta with tofu

Easy vegan ricotta recipe. Made with tofu, cashews, vegan cream cheese, lemon, garlic and olive oil. Dairy free recipe for lasagna or stuffed shells.

This recipe is

• Quick and easy
• Dairy free
• Vegan & vegetarian
• High in protein
• Delicious and creamy

Ingredients notes

• Medium firm tofu (1) – I love using medium firm tofu because it’s a nice smooth consistency. I used extra firm for the photos, because that’s what I had on hand and it turned out a little more chunky than I liked. If you want to sub the tofu, look at the substitution section below.

• Lemon – This will add a slight tartness that is found in ricotta cheese. It brightens this up a lot as well.

• Raw cashews – This will add a nice creaminess and richness. Use raw cashews because they have a nice neutral flavor. If you’re allergic to nuts, I show you how to replace the cashews in the substitution section below.

• Dairy free cream cheese – I’ve made this recipe before with only tofu and cream cheese. It was delicious. This will add a nice creaminess to the ricotta. But feel free to leave it out if you can’t find it.

• Nutritional yeast – This adds a nice depth of flavor and richness to the recipe.

• Olive oil – I added this to make the ricotta a bit more rich and creamy. It’s optional, though since the cream cheese adds some nice creaminess.

• Salt

• Italian seasoning

• Garlic powder

How to use vegan ricotta

This ricotta goes amazingly well in a vegan lasagna or in stuffed shells. You can also top off some toast with it.

Storing tips

This will last in the fridge in an air tight container for about a week.

I haven’t tried freezing this by itself before but I have made it in a lasagna and then frozen the lasagna. It froze just fine like that.

Substitution guide

Substituting tofu

To substitute the tofu in this recipe you can use a can of drained and rinsed white beans. I love using great northern beans or cannellini beans.

Substituting cashews

You can substitute the cashews by using about ½ cup more of the dairy free cream cheese.

Substituting cream cheese

If you don’t have dairy free cream cheese, you can use dairy free, unsweetened yogurt or 2-3 tablespoons of olive oil. You can also leave the cream cheese out. This tastes great with just tofu and cashews.

More recipes you’ll love

• Smoked gouda mac and cheese
• How to cook tofu
• Vegan breakfast casserole
• Dairy free pesto
• Vegan broccoli cheddar soup
• Tofu cream cheese
• Vegan bechamel sauce
• Vegan heavy cream

If you liked this recipe, make sure to pin it to your favorite Pinterest board by clicking the image below

Vegan tofu ricotta