As you may know from my recent blog posts, I don’t cook much. When I do—once a week, as part of my Sunday dinner preparation—I always stick to recipes I know and love. I’m excited about having more time to try new foods soon.
But for now, I’m going to rely on tried-and-true methods. For example, I’m going to rely on rice, beans, tofu, and vegetables, skillet lasagna, creamy mushroom pasta, macaroni and cheese, and my warm winter melon bowl (it’s not winter anymore, but it’s still cold!).
I also rely heavily on staples. I’ve never been more grateful for homemade vegan sauces, non-dairy cheeses, and simple proteins.
Having one or two homemade staples in the fridge can change your weekly eating habits. A good sauce can make the difference between a plain and vibrant veggie skillet or bowl. An essential, homemade vegan protein can be eaten in many ways—on toast, in a bowl, in a salad, or with a bowl of soup.
I especially like homemade vegan dairy alternatives. When I first became a vegetarian, I missed dairy the most, so I put the most effort into the homemade equivalent.
Ricotta is my favorite. This is not new; it has evolved from past experiments and iterations. But now that this is my vegan ricotta, it’s time to share the recipe individually.
Cashew nuts + Tofu (Magic Formula)
This vegetarian ricotta recipe has evolved from other recipes I’ve tried. In particular, I’ve made entirely cashew-based versions before, just like my favorite cashew cheese.
I’ve also made vegan ricotta with tofu. If you’ve tried the stuffed shells inside the Power Plates, you’ll be familiar with the light, fluffy tofu ricotta and spinach mixture. I also make summer eggplant rolls with tofu ricotta cheese.
However, both the cashew and tofu versions of vegan ricotta have their limitations.
While cashews make a great, spreadable cheese – similar to goat cheese – the texture of cashew ricotta is too dense to be authentic. The ricotta is light and well stirred, while the cashews become thick as they blend.
On the other hand, tofu ricotta has a light texture but doesn’t have the richness of regular ricotta. Tofu is low in fat, so achieving a creamy consistency and texture can be challenging.
Cashew nuts and tofu? Perfect.
Mix cashews with tofu, and you will get the vegan ricotta I’ve always dreamed of. It is rich and light, Fluffy, but not breakable.
This dynamic duo is now the basis for the vegetarian ricotta cheese I’m sharing today. I use it in many recipes. My favorite vegetarian dishes are spinach lasagna rolls and eggplant-baked macaroni, to name two.
But I also scoop it on pasta and store-bought ketchup when I’m a little lazy. I add it to my homemade vegan pizza. I toss it into a salad; It goes well with this lentil beet salad.
As you can see in some of the photos in this post, I like to spread ricotta cheese on a slice of toast, drizzle it with agave syrup, and finish with a few slices of Malden sea salt.
While vegan ricotta is my focus today, it’s worth mentioning that the potential of cashews and tofu continues beyond that. I also make my favorite vegan whipped cream with cashews and creamy tofu; it’s not extra complicated!
How to make 10-minute vegan Ricotta cheese
Making this vegan ricotta cheese is straightforward, so preparation time is quick.
First, you will pre-soak the cashews in a food processor fitted with an S-shaped blade, along with the seasonings for this recipe (lemon juice, salt + pepper, nutritional yeast, garlic powder).
You don’t need to mix the cashews thoroughly. They only need to be processed for a minute or until they are broken down and there are no large pieces.
Then, it would help if you crumpled up the extra tofu and put it in the processor. I like to press the tofu while soaking the cashews to avoid adding too much moisture to the ricotta. Press texture = Puffier vegan ricotta cheese.
At this point, you can continue to process the ricotta for several minutes. Stop a few times and scrape the food in the bowl.
At the end of the process, you’ll have a smooth, spreadable, light vegan ricotta. Taste the cheese, season with extra salt or lemon as needed, then store it or enjoy it in a recipe.
Do I have to soak cashews?
In a word, yes. But you can choose a shortcut if you want.
Soaking the cashews will soften them slightly, making them easier to mix and process. This makes a big difference in preparing recipes.
The good news is that you don’t have to soak the cashews for too long. If it’s easiest for you to put them in the fridge and soak them overnight, that’s fine. But let them sit at room temperature for 2 hours.
If you’re in a hurry, you can bring a pot of water to boil and pour the scalding water over the cashews. Cashews soaked in hot water take just 30 minutes to stir—a great, time-saving option.
What kind of cashews should I use?
For this recipe and my preferred cashew cheese, I use something labeled “raw” or “unsalted unroasted cashew.”
Technically speaking, these cashews are only edible after being shelled and roasted once. However, cashews made this way are sold as “raw” because they are not seasoned and do not taste like they have been roasted.
Pressed Tofu 101
The particularly firm tofu I used in the vegan ricotta should be pressed if you can do so while the cashews soak.
Pressing tofu is easy. You can certainly use a commercial tofu press. I have one because I often cook with tofu.
But pressing tofu on a plate or cutting board is easy. This article has some simple instructions.
Speaking of tofu, I usually make vegan ricotta with extra firm tofu. However, you can also use regular firm tofu.
Can you recommend a cashew nut substitute?
Many of my non-dairy staples rely on cashews. Their neutral taste makes them versatile. They are a source of healthy fats, and unlike traditional dairy or coconut, they are low in saturated fat.
Best of all, cashews in plant-based cooking can create a wonderful, creamy, and luxurious texture.
Also, I know that some of my readers are allergic to cashews, which makes me feel terrible about my dependence on them!
If you are allergic to cashews but can tolerate other nuts, I recommend using pine nuts or macadamia nuts in this recipe.
If you are allergic to all nuts, then my regular (no cashews!) Tofu ricotta will serve you well.
How long can vegetarian ricotta cheese be stored?
Vegan ricotta cheese should be stored in an airtight container in the refrigerator. This method can be stored for up to four days.
Can I freeze vegetarian ricotta cheese?
Absolutely! Note that the texture of the ricotta cheese may separate a little and become less creamy when thawed. That’s normal and okay—ricotta is still great for pasta and other treats.
Vegan ricotta cheese can be frozen for up to 6 weeks.
How to serve vegetarian ricotta cheese
You can eat this dairy-free ricotta any way you would traditional ricotta: spread it on a sauce, put it on pasta, etc.
Want more ideas? Here are some recipes that I like to use vegan ricotta.
- Baked macaroni with eggplant
- Spinach lasagna rolls
- Pasta with beans and vegetables
- Lemon pasta salad
- A pot of quinoa and lentils
- Vegan lasagna with cream
- Cozy vegetarian cauliflower baked
- Lentil and beet salad
- Braised lentils on toast
- Vegan pasta, green peppers
- Simple vegan fried cherry tomato pasta
