Make the best dairy-free tofu cashew ricotta cheese that is also vegan & gluten-free! Incredibly rich & creamy, use it in any recipes that calls for ricotta. Can be made in 30 minutes and only 5 ingredients required.
If you are looking for a dairy-free and vegan alternative that taste just like ricotta, you are in luck! This tofu cashew ricotta cheese taste amazing, and will work wonderfully as a substitute for ricotta in almost all recipes.
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💚Why you will love this recipe
- Taste AMAZING - You will be surprised by how good this taste! Tofu makes a great creamy base while cashews adds extra richness and creaminess.
- Super versatile - This tofu cashew ricotta seriously one of the most versatile condiment to ever exists! You can use it as a dip, spread, filling for crepes and cannoli and even in baking.
- Healthy and high protein - Tofu, cashews and nutritional yeast are all high in plant protein, and this super wholesome dip also happens to be gluten-free and dairy-free.
- Great for meal prep - Dairy-free ricotta will stay well in the fridge for 5 days, and is freezable too! It is great flavorful addition to almost every meal.
🧀What you will need
📓Notes / substitutions
- Tofu - Make sure to use extra firm or firm tofu. Silken and soft tofu simply would not work due to the difference in texture and water content! There is no need to press your tofu, simply draining it is enough.
- Cashews - Can be substituted for almonds. You can also use sunflower seeds to make this recipe nut-free.
- Lemon juice - Can be substituted with lime juice.
- Miso - An optional ingredient, but it provides richness and a bold umami flavor to this vegan ricotta cheese.
- Garlic powder - Can be substituted with a clove of fresh garlic. There is no need to chop or mince it as the food processor will do the work for you!
🔪How to make
Start by soaking your cashews in hot water for 20 minutes. Or, you can soak them overnight in cold water. Drain and set aside.
Crumble up tofu and add it into the food processor along with the rest of the ingredients, including cashews. Process until everything is well combined. The final product should be fluffy and slightly chunky.
Serve dairy-free ricotta however you like and enjoy!
🌿Optional add-ins
Here are some add-ins that will jazz up your vegan ricotta cheese:
- Fresh herbs - Parsley, basil and chives are all great additions. You can either blend them in, or roughly chop them up before stirring into the ricotta.
- Dried herbs - You can absolutely use dry ones if you do not have any fresh herbs! Use about a teaspoon or two of your favorite herbs.
- Spinach - Both fresh and frozen ones can be used. You will need about 5 oz or 140g of spinach per batch.
- For fresh, boil them in some water for about 3-4 minutes, or until softened. Drain and press out excess water, then chop them up into small pieces before stirring them in.
- For frozen, you will need to let them thaw completely before pressing out excess moisture. Finely chop them before stirring them into your dairy-free ricotta.
- Onion powder - Add about a teaspoon to further enhance the flavor of this dairy-free ricotta.
✔Helpful tips
- If you prefer a dip-like consistency, add in a splash or two of plant milk of choice, and process it until really smooth.
- It is highly recommended to make dairy-free ricotta in a food processor, but you can definitely use a blender if you don't own one.
- It is not necessary to press your tofu. However, do drain it before using.
- This tofu cashew ricotta can be used in any savory dishes that calls for traditional ricotta.
- If you are using vegan ricotta cheese as a filling for crepes and cannoli or in baking, omit salt, miso and garlic powder. Instead, add in a tablespoon or two of sweetener of choice.
🥞How to use
- Use dairy-free ricotta as a dip for crackers, pretzels or raw veggies.
- It works incredibly well as a dairy-free filling for crepes or cannoli.
- Use it to make lasagnas or stuffed shells.
- Make some light and fluffy ricotta pancakes with it.
- Vegan ricotta cheese is also great as a topping for pizzas!
- It can also be used as a spread. To spice things up, I love mixing it with my Thai basil pesto before slathering it on my toast.
- You can thin dairy-free ricotta with some olive oil and lemon juice to make a flavorful salad dressing with it.
❔Commonly asked questions
Can I make it nut-free?
You can easily make this vegan ricotta cheese nut-free by substituting cashews with sunflower seeds.
Is ricotta cheese dairy-free?
Traditional ricotta cheese are not dairy-free and is considered a dairy product. However, this vegan version is free from dairy, and is suitable for anyone who is sensitive to lactose.
How long does it last and can it be frozen?
Vegan ricotta cheese will stay well in the fridge for up to 5 days. You can also freeze it in sealed containers for 3 months. Let it thaw completely in the fridge overnight and give it a good stir before enjoying.
🧂More vegan dips and condiments
📖 Recipe
Creamy Dairy-free Vegan Tofu Cashew Ricotta
Make the best dairy-free tofu cashew ricotta cheese that is also vegan & gluten-free! Incredibly rich & creamy, use it in any recipes that calls for ricotta. Can be made in 30 minutes and only 5 ingredients required.
Equipment
Ingredients
- ½ block extra firm tofu drained
- ¼ cup raw cashews or raw almonds
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons lemon juice or lime juice
- 1 teaspoon garlic powder
- 1 teaspoon miso optional
- salt to taste
Instructions
- Start by soaking your cashews in hot water for 20 minutes. Or, you can soak it overnight in cold water. Drain and set aside.
- Crumble up tofu and add it into the food processor along with the rest of the ingredients, including cashews. Process until everything is well combined. The final product should be fluffy and slightly chunky.
- Serve it however you like and enjoy!
Notes
Nut-free - Use sunflower seeds in place of cashews.
Storing - Vegan ricotta will stay well in the fridge for up to 5 days. You can also freeze it in sealed containers for 3 months. Let it thaw completely in the fridge overnight and give it a good stir before enjoying.
Helpful tips
- If you prefer a dip-like consistency, add in a splash or two of plant milk of choice, and process it until really smooth.
- It is highly recommended to make this in a food processor, but you can definitely use a blender if you don't own one.
- If you are using it as a filling for crepes and cannoli or in baking, omit salt, miso and garlic powder. Instead, add in a tablespoon or two of sweetener of choice.
- Spinach - Both fresh and frozen ones can be used. You will need about 5 oz or 140g of spinach per batch.
- For fresh, boil them in some water for about 3-4 minutes, or until softened. Drain and press out excess water, then chop them up into small pieces before stirring into ricotta.
- For frozen, you will need to let them thaw completely before pressing out excess moisture. Finely chop them before stirring into ricotta.
Nutrition
Calories: 46kcalCarbohydrates: 3gProtein: 4gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 44mgPotassium: 111mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 10mgIron: 1mg
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