If you have been searching for a deliciously creamy, plant-based alternative to traditional ricotta, this Vegan Ricotta Cheese Recipe is about to become your new best friend. Crafted with simple, wholesome ingredients like cashews, soy milk, and vegan yogurt, it captures that rich, tangy, and slightly nutty flavor that makes ricotta so beloved. Whether you’re dairy-free, vegan, or simply curious, this recipe delivers a fresh, homemade vegan ricotta that’s perfect for everything from lasagna layers to dolloping on bruschetta. I absolutely adore how effortlessly it transforms everyday ingredients into a spread that tastes indulgent yet feels light and nourishing.
Ingredients You’ll Need
Every ingredient in this Vegan Ricotta Cheese Recipe plays a vital role in achieving that perfect creamy texture and tangy flavor. They are straightforward, easy to find, and work together beautifully to create a satisfyingly rich vegan cheese.
- Cashews (100 g, soaked): These nuts provide the creamy, smooth base and rich, buttery mouthfeel essential to great ricotta.
- Unsweetened soy milk (1250 ml): A mild plant milk base that helps achieve the right consistency without overpowering the flavor.
- Greek-style vegan yogurt (225 g): Adds that tangy, cultured note and thick texture that mimics traditional ricotta’s slight tartness.
- Sea salt (½ teaspoon): Enhances the overall flavor and balances the acidity.
- Fresh lemon juice (3 tablespoons): Provides brightness and helps curdle the mixture for the perfect cheese texture.
- Apple cider vinegar (3 tablespoons): Works alongside lemon juice to create that signature curdling effect and sharpness.
How to Make Vegan Ricotta Cheese Recipe
Step 1: Blend the Base
Start by adding the soaked and well-drained cashews, unsweetened soy milk, Greek-style vegan yogurt, and sea salt into a high-speed blender. Blend everything together for about a minute until you achieve a smooth and creamy mixture. This step is crucial as it ensures no lumps remain and that the texture will be delightfully silky.
Step 2: Heat and Stir
Pour the blended mixture into a large deep frying pan, wok, or deep saucepan and place it on low to medium heat. Slowly heat the mixture until it reaches around 90 degrees Celsius (194 degrees Fahrenheit). Maintain this temperature for one minute, stirring frequently to avoid burning or sticking. This gradual heating process is what sets up the perfect environment for the curdling stage.
Step 3: Add Acid and Let Curdle
Remove the pan from the heat and stir in the freshly squeezed lemon juice and apple cider vinegar. Now let the mixture sit quietly and undisturbed for 20 minutes. This resting time allows the acids to work magic, curdling the blend into soft “curds” that give vegan ricotta its signature texture.
Step 4: Strain and Mold
Set a cheese mold over a colander placed atop a large mixing bowl to catch the liquid. Using a small sieve, scoop portions of the mixture into the mold. Gently stir the curds within the mold to help release excess liquid and make room for more. Keep adding until all the curds are transferred. Pop the mold into the refrigerator for about 8 hours or overnight, allowing the cheese to firm up and the liquid to drain completely.
Step 5: De-mold the Cheese
When you’re ready to enjoy, use kitchen paper or a clean towel to grab the top of the mold. Carefully turn it over onto a plate or storage container, releasing your beautifully creamy vegan ricotta cheese. Delight in the satisfaction of homemade, plant-based cheese that’s fridge-chilled to perfection.
Step 6: Store Properly
Place your vegan ricotta in an airtight container and refrigerate. It will keep fresh and delicious for up to 3 to 4 days, making it a wonderful make-ahead option for quick meals or snacks throughout the week.
How to Serve Vegan Ricotta Cheese Recipe
Garnishes
Top your vegan ricotta with a sprinkle of fresh herbs such as basil, oregano, or chives for a pop of color and flavor. A drizzle of extra virgin olive oil or a crack of black pepper elevates the simplicity into something truly special.
Side Dishes
This versatile vegan cheese pairs beautifully with crusty bread, roasted vegetables, or stuffed inside zucchini boats. It also adds a creamy contrast when spread on crackers alongside olives and sun-dried tomatoes for a casual appetizer.
Creative Ways to Present
Use the Vegan Ricotta Cheese Recipe as a filling for homemade ravioli, a creamy layer in vegan lasagna, or dolloped over fresh tomato bruschetta. It’s also fantastic mixed with herbs and lemon zest to create a flavorful dip or spread that brightens any gathering.
Make Ahead and Storage
Storing Leftovers
Once prepared, store your vegan ricotta cheese in an airtight container in the refrigerator. It maintains its best quality for about 3 to 4 days. Always use a clean spoon to keep it fresh and prevent contamination.
Freezing
While you can freeze vegan ricotta cheese, be aware that the texture might become slightly grainy upon thawing. For best results, use leftover ricotta in cooked dishes like pasta bakes or casseroles after freezing.
Reheating
When reheating dishes containing this vegan ricotta, do so gently over low heat to preserve the cheese’s creamy consistency. Avoid high heat to prevent separation or curdling of the delicate plant-based curds.
FAQs
Can I use almonds instead of cashews in the Vegan Ricotta Cheese Recipe?
Almonds have a stronger, slightly different flavor and a grainier texture than cashews, so the ricotta might be less creamy and have a nuttier taste. Cashews are preferred for their mildness and buttery smoothness in this recipe.
Do I have to soak the cashews overnight?
You don’t necessarily need to soak them overnight, but soaking for at least 4 hours softens the cashews and ensures a smoother blend. Quick soaking in hot water for an hour can also work in a pinch.
Is it possible to use oat milk instead of soy milk?
Soy milk works best because of its protein content which contributes to curdling, but if you only have oat milk, it can be used. Just expect a slightly different texture and curdling process that might be less firm.
What can I do with the leftover liquid from straining?
The leftover liquid is packed with nutrients and can be saved to enrich smoothies, soups, or stir-fries. It’s a great way to reduce waste and add a subtle creamy taste to other dishes.
How can I adjust the tanginess of the vegan ricotta?
If you prefer less tang, reduce the amount of lemon juice and apple cider vinegar slightly. For a more pronounced tang, add a little extra lemon juice during the curdling stage.
Final Thoughts
Making your own Vegan Ricotta Cheese Recipe is a rewarding adventure that lets you embrace plant-based eating without sacrificing flavor or texture. It’s a treat that feels indulgent yet wholesome, perfect for impressing friends or simply enjoying as a comforting homemade staple. I encourage you to try this recipe and watch how a handful of everyday plant ingredients can transform into creamy, tangy perfection. Your kitchen, and your taste buds, will thank you!
PrintVegan Ricotta Cheese Recipe
This Vegan Ricotta Cheese recipe offers a creamy, tangy, and dairy-free alternative to traditional ricotta, perfect for vegan and lactose-intolerant diets. Made with soaked cashews, soy milk, and Greek-style vegan yogurt, this homemade ricotta is gently heated, curdled with fresh lemon juice and apple cider vinegar, then strained and chilled to achieve the perfect ricotta texture. Ideal for use in Italian dishes, salads, or spreads, it combines wholesome plant-based ingredients for a nutritious and delicious cheese substitute.
- Prep Time: 15 minutes (plus 4-8 hours soaking time for cashews)
- Cook Time: 30 minutes (including heating and curdling time)
- Total Time: 8 hours 45 minutes (including chilling time and cashew soaking)
- Yield: 8 servings
- Category: Cheese Substitute
- Method: Stovetop
- Cuisine: Vegan, Italian-inspired
- Diet: Vegan
Ingredients
Main Ingredients
- 100 g cashews (soaked for at least 4 hours, see note 1)
- 1250 ml unsweetened soy milk
- 225 g Greek-style vegan yogurt (such as Alpro Greek-Style protein yogurt)
- ½ teaspoon sea salt
- 3 tablespoons lemon juice, freshly squeezed
- 3 tablespoons apple cider vinegar
Instructions
- Blend Ingredients: Add the soaked and drained cashews, unsweetened soy milk, Greek-style vegan yogurt, and sea salt into a high-speed blender. Blend thoroughly 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 on low to medium heat and gradually heat the mixture until it reaches 90°C (194°F). Once at temperature, maintain this heat for 1 minute, stirring frequently. This process should take approximately 20 minutes and helps thicken and partially cook the mixture.
- Add Acid and Curdle: Remove the pan from the heat and stir in the freshly squeezed lemon juice and apple cider vinegar. Let the mixture sit undisturbed for 20 minutes. During this time, the acid will cause the mixture to curdle, forming the characteristic curds of ricotta cheese.
- Strain and Mold: Position a cheese mold over a colander placed on top of a large mixing bowl to catch liquid whey. Using a small sieve, transfer the curdled cheese mixture from the saucepan into the cheese mold. Fill the mold to the top and gently stir the mixture within the mold to help release excess liquid and create space for remaining curds. Add remaining curds and place the mold in the refrigerator for 8 hours or overnight to chill and further strain.
- De-mold Cheese: After chilling, carefully unwrap the cheese mold by holding the top with a kitchen towel or kitchen roll and turn the mold upside down onto a plate or storage container to release the vegan ricotta.
- Store: Transfer the vegan ricotta cheese to an airtight container and refrigerate. Use within 3-4 days for optimal freshness.
Notes
- Soak cashews for at least 4 hours or overnight to ensure they blend smoothly into a creamy base.
- The leftover liquid strained from the cheese mold is light cream and can be reserved for smoothies, soups, or stir-fries.
- Be careful to maintain the temperature at 90°C during heating to prevent burning or overcooking the mixture.
- Use fresh lemon juice and apple cider vinegar for the best curdling results.
- This ricotta has a mild, tangy flavor and works well as a spread or in vegan lasagna, stuffed pasta, and salads.
