If you’ve ever dreamed of savoring a creamy, tangy cheese without any dairy, this Vegan Ricotta Cheese Recipe is about to become your new best friend in the kitchen. It captures all the luscious, crumbly goodness of traditional ricotta but is completely plant-based, making it perfect for vegans and anyone looking to add more wholesome, compassionate meals to their table. With simple, natural ingredients and a little patience, you’ll be transforming everyday dishes into vibrant, flavorful experiences that everyone will love.
Ingredients You’ll Need
Getting your hands on the right ingredients is the key to building the perfect texture and taste for this Vegan Ricotta Cheese Recipe. Each component plays an essential role—cashews create the creamy base, soy milk adds moisture and body, while the vegan yogurt provides tang and richness. A splash of lemon juice and apple cider vinegar brings that familiar sharpness that makes ricotta so irresistible.
- Cashews (100 g, soaked): Soaking softens them to blend smoothly into a creamy texture.
- Unsweetened soy milk (1250 ml): Adds a neutral, smooth body without extra sweetness.
- Greek-style vegan yogurt (225 g): Gives a thick, tangy base similar to traditional ricotta.
- Sea salt (½ teaspoon): Enhances all the natural flavors beautifully.
- Freshly squeezed lemon juice (3 tablespoons): Adds bright acidity that curdles the mixture perfectly.
- Apple cider vinegar (3 tablespoons): Works together with lemon juice to create that classic ricotta tang.
How to Make Vegan Ricotta Cheese Recipe
Step 1: Blend the Base Ingredients
Start by adding the soaked and drained cashews, soy milk, vegan yogurt, and sea salt to a high-speed blender. Blend everything on high for about one minute, until the mixture is completely smooth and velvety. This step is important because it sets the creamy foundation for your ricotta cheese, ensuring there are no lumps or gritty textures later on.
Step 2: Heat to Curdle
Pour your creamy mixture into a large, deep frying pan or saucepan, then heat it over low-medium heat until it reaches 90°C (194°F). Once there, keep it at this temperature for about one minute, stirring frequently. This gentle heating allows the proteins to start forming curds, just like traditional ricotta, giving the cheese its signature texture. It takes roughly 20 minutes, so be patient and watch closely.
Step 3: Add Acid and Let It Curdle
Remove the pan from heat and stir in the lemon juice and apple cider vinegar. These acids cause the mixture to curdle beautifully, creating those small, delicate curds that you love in ricotta. Let the mixture sit completely undisturbed for 20 minutes—it’s like magic happening right in your kitchen!
Step 4: Strain the Cheese
Set up your cheese mold on top of a colander over a large bowl to catch the draining liquid. Use a small sieve to scoop the curds from your pan into the mold, filling it to the top. Then, gently stir the cheese inside to release some liquid and make space before adding the rest. Pop the filled mold into the fridge for at least 8 hours, or overnight, to let it firm up nicely. Pro tip: don’t throw away the leftover whey; it’s a fantastic addition to smoothies, soups, or stir-fries!
Step 5: Demold and Store
To reveal your beautiful vegan ricotta, grip the mold’s top with kitchen towel and carefully invert it onto a container or plate. Store the cheese in an airtight container in the fridge, where it will keep fresh and delicious for 3 to 4 days—ready to elevate whatever dish you dream up next.
How to Serve Vegan Ricotta Cheese Recipe
Garnishes
Sprinkle fresh herbs like basil, oregano, or chives over your vegan ricotta for bursts of color and flavor. A drizzle of extra virgin olive oil or a dash of cracked black pepper instantly makes it more special, while some toasted pine nuts add a pleasing crunch that everyone will admire.
Side Dishes
This vegan ricotta stars beautifully alongside crisp, roasted vegetables, vibrant salads, or layered inside fresh pasta dishes and lasagnas. Think of it as the perfect plant-based partner to your favorite Italian-inspired meals or even a dollop on warm, crusty bread with roasted garlic.
Creative Ways to Present
Use this ricotta as the creamy heart of savory tarts, stuffed into peppers or mushrooms, or blended into dips with sun-dried tomatoes and roasted red peppers. Its versatility means it can brighten any meal, from casual brunches to elegant dinner parties—your creativity is the only limit!
Make Ahead and Storage
Storing Leftovers
Keep your vegan ricotta in an airtight container in the fridge for up to 3-4 days. It maintains its creamy texture and fresh flavor, so it’s perfect for making in advance and enjoying throughout the week without any fuss.
Freezing
While this ricotta freezes well, its texture softens upon thawing. If you plan to freeze it, store it in a freezer-safe container and use it within one month. Thawed ricotta is best incorporated into cooked dishes like baked pastas or casseroles where the texture shift won’t be noticeable.
Reheating
When you want to warm up your vegan ricotta, gently heat it over low heat or fold it into hot dishes just before serving. Avoid high heat directly on the ricotta to keep its delicate texture intact and creamy.
FAQs
Can I use other nuts instead of cashews?
Cashews provide a unique creaminess and mild flavor that are key to this Vegan Ricotta Cheese Recipe. While some other nuts like almonds could work, they may alter the texture and taste, so cashews are highly recommended for the best results.
Do I have to soak the cashews overnight?
Soaking softens the cashews and helps create the smooth texture essential for ricotta. While overnight soaking is ideal, a quick soak in hot water for at least 2 hours can also work if you’re short on time.
Is soy milk necessary or can I use another plant milk?
Soy milk is preferred because of its protein content which aids curdling and texture. Other plant milks might work, but soy milk gives the most consistent and authentic ricotta feel.
What can I do with the leftover whey?
The leftover whey is nutrient-rich and can be used in smoothies, as a base for soups, or for cooking grains and stir-fries, giving your dishes an extra boost of flavor and nutrition.
How can I make the ricotta firmer?
Allowing the cheese to strain in the fridge for the full 8 hours or overnight ensures it firms up nicely. If you prefer it even thicker, try reducing the amount of soy milk slightly or draining it longer.
Final Thoughts
This Vegan Ricotta Cheese Recipe is truly a game-changer—comforting, creamy, and full of flavor without a hint of dairy. Once you taste this homemade delight, you’ll wonder how you ever lived without it. So go ahead, dive into this joyful process and create a vegan ricotta that will make every meal a happy celebration of plant-based goodness!
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Vegan Ricotta Cheese Recipe
- Total Time: 8 hours 35 minutes
- Yield: 8 servings 1x
- Diet: Vegan
Description
This Vegan Ricotta Cheese recipe delivers a creamy, tangy, and versatile dairy-free ricotta alternative made from cashews, unsweetened soy milk, and Greek-style vegan yogurt. Perfect for spreading, stuffing, or adding to your favorite dishes, this ricotta is simple to make and requires minimal ingredients, with a natural thickening process that yields a smooth texture and fresh flavor.
Ingredients
Cashew Base
- 100 g cashews (soaked, see note 1)
Wet Ingredients
- 1250 ml unsweetened soy milk
- 225 g Greek-style vegan yogurt (such as Alpro Greek-Style protein yogurt)
- 3 tablespoons lemon juice (freshly squeezed)
- 3 tablespoons apple cider vinegar
Seasoning
- ½ teaspoon sea salt
Instructions
- Blend Ingredients: Add the soaked and drained cashews, unsweetened soy milk, Greek-style vegan yogurt, and sea salt to a high-speed blender. Blend for about one minute until the mixture is completely smooth and homogeneous.
- Heat Mixture: Transfer the blended mixture to a large deep frying pan, wok, or deep saucepan. Place over low to medium heat, slowly heating the mixture until it reaches 90°C (194°F). Maintain this temperature and cook for 1 minute while stirring frequently to prevent scorching, which will take approximately 20 minutes.
- Add Acid and Curdle: Remove the pan from heat. Stir in freshly squeezed lemon juice and apple cider vinegar thoroughly. Allow the mixture to sit undisturbed for 20 minutes so it curdles and thickens naturally.
- Strain and Mold: Lay a cheese mold on top of a colander placed over a large mixing bowl to catch liquid whey. Using a small sieve, transfer the curdled mixture from the pan into the cheese mold gradually. Fill the mold to the top, then gently stir the mixture inside the mold to release excess liquid and create space for remaining curds. Add remaining curds to the mold and smooth the top. Place the mold in the refrigerator for 8 hours or overnight to chill and fully strain.
- Demold Cheese: To remove the ricotta from the mold, grip the top using kitchen roll or a clean kitchen towel and carefully invert the mold onto a plate or storage container to release the cheese.
- Store Properly: Transfer the vegan ricotta into an airtight container and refrigerate. It will keep fresh for up to 3-4 days. Reserve the liquid whey and light cream collected in the bowl for use in smoothies, soups, or stir-fries.
Notes
- Soak cashews for at least 4 hours or overnight to ensure a smooth blend.
- The reserved liquid whey is nutrient-rich and can be used to enhance other recipes such as smoothies or soups.
- Use freshly squeezed lemon juice and good quality apple cider vinegar for best flavor and curdling effect.
- Temperature is critical; avoid overheating to prevent separation of fats and ensure proper curd formation.
- Prep Time: 15 minutes (plus 4 hours soaking time for cashews)
- Cook Time: 20 minutes heating + 8 hours chilling
- Category: Cheese, Vegan Dairy Alternative
- Method: Stovetop
- Cuisine: Vegan, Plant-Based
