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vegan ricotta cheese on a white bowl

Vegan Ricotta Cheese (Cashews & Tofu)

  • Author: Verna
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8-10 servings 1x
  • Category: sauces/salsas/dressings, gluten free
  • Cuisine: American


You’ll love this easy Vegan Ricotta Cheese recipe made with cashews, tofu and pesto, it’s creamy, tangy, cheesy with a delicious lemon herb flavour. Great with lasagna, pasta & sauce, as dip, in veggie wraps and sandwiches. I love it on pita pizzas…So many things.



  • 1 pkg Extra firm Tofu, drained
  • 1/3 cup cashews & 1/3 cup water
  • 3 tbsps or more your favourite Vegan Basil Pesto / or 1 to 1 & 1/2 tsp dried basil. My favorite store bought basil is Basil Pesto made by Sunflower Kitchen
  • 1/4 cup Nutritional yeast
  • juice of 1 lemon ( approx 3tbps – 1/4 cup)
  • zest of 1 lemon
  • 2 tbsp white miso
  • 1 tsp dried oregano
  • 1 tsp salt or more to taste
  • 1 & 1/2 tsp granulated garlic


  1. Place cashews in a soup bowl and cover with boing water. Let sit for 10 minutes. Drain and add cashews and the 1/3 cup of water to Nutra bullet. Blend till smooth.
  2. Now break up tofu and add to your food processor along with cashew cream and rest of ingredients.
  3. Process till smooth.
  4. Enjoy!?
  5. Try with My Meaty Vegan Lasagna!! YUM


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Keywords: vegan ricotta, tofu, cashews, easy, creamy, tangy, herb, lemon, tofu cashew ricotta, pesto, recipe,