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vegan ricotta cheese in a bowl ready to serve

Vegan Ricotta Cheese

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5 from 2 reviews

  • Author: Verna Rindler
  • Total Time: 15 minutes
  • Yield: 3 cups, approx. 1x
  • Diet: Vegan


Looking for a vegan substitute for ricotta? This Vegan Ricotta Cheese is soft and spreadable like the classic and upgraded with a delicious lemon herb flavor. All you need is tofu, cashews, pesto, and simple seasonings!


  • 1- 350g package of extra firm tofu, drained
  • 1/3 cup raw cashews
  • 1/3 cup water
  • 3 tablespoons or more vegan basil pesto
  • 1/4 cup nutritional yeast
  • 3 tablespoons to 1/4 cup fresh lemon juice
  • zest of 1 lemon (optional)
  • 2 tablespoons white miso
  • 1 teaspoon dried oregano
  • 1 teaspoon salt or more to taste
  • 1 and 1/2 teaspoons granulated garlic (powder)


  1. Place cashews in a bowl and cover with boiling water. Let sit for 10 minutes. This softens the cashews. Drain and add to your food processor.
  2. Break up the tofu and add in with the rest of ingredients. Blend until smooth. Scraping down the sides as necessary. Add a tablespoon or more of plant milk or water if needed too thin the cheese spread.
  3. Enjoy!


Store: keep in an airtight container in the fridge for up to 5 days and can be frozen for up to 2 months.

Recipe originally posted Nov, 2018, it has been updated with new photos and easy to follow instructions. recipe itself is unchanged.

  • Prep Time: 15 minutes
  • Category: Sauces & Dressings
  • Method: food processor
  • Cuisine: American, Canadian