Go Back
+ servings
Tofu cashew ricotta in a white bowl with a spoon with crackers.
Print Pin
5 from 1 vote

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.
Course Condiment, Snack
Cuisine American
Diet Gluten Free, Kosher, Low Calorie, Vegan, Vegetarian
Prep Time 5 minutes
Soak time 20 minutes
Total Time 25 minutes
Servings 8 2 tablespoons servings
Calories 46kcal
Author Meesha

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.
 
Making ricotta with spinach 
  • 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: 46kcal | Carbohydrates: 3g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 44mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg