Vegan cashew ricotta cheese

Ingredients

• 200 gcashews, soaked in water for at least 30 minutes
• 200 gsilken tofu
• 1 tbspcoconut oil, melted
• 1 mediumlemon, juiced
• 0.25 tspsalt
• 2 tspnutritional yeast

Instructions

1. 1

   Blend the cashews

   Drain and rinse the soaked cashews with fresh water. Put them in a blender or food processor and blend until they form a smooth paste.

2. 2

   Mix the ingredients

   Add the silken tofu, melted coconut oil, lemon juice, salt and nutritional yeast. Blend again until the mixture is as smooth as possible.

What is vegan cashew ricotta?

Ricotta is an Italian fresh cheese traditionally made from whey. This plant-based version uses cashews and silken tofu to create a creamy, mild mixture with a gentle tang from lemon.

Cashews provide richness, while tofu softens the texture and nutritional yeast adds savoury depth. The result is versatile enough to spread, stuff or stir through other dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 337 calories, 12g protein, 17g carbs, 27g fat.

Cashews and coconut oil provide most of the fat, while the cashews and silken tofu contribute protein. The cashews also account for much of the carbohydrate, with smaller amounts from the other ingredients. Serve a portion with vegetables and a wholegrain or another substantial accompaniment for a more balanced plate.

Why soak the cashews?

Soaking softens the cashews so they blend more readily into a smooth paste. The recipe calls for at least 30 minutes; drain and rinse them before blending.

Getting a smooth texture

Equipment: A solid food processor or a sturdy, powerful stick mixer is useful for breaking down the nuts evenly. Scrape down the sides if needed so larger pieces are returned to the blades.

Blending: Start with the cashews and blend them to a paste before adding the remaining ingredients. Then blend again until the tofu is fully incorporated.

Balancing the flavour

Lemon: Use the juice of one medium lemon to bring a fresh, tangy note to the mild cashew and tofu base.

Savoury notes: Nutritional yeast adds a deeper, savoury flavour, while the measured salt helps bring the ingredients together.

How to use it

Spread this ricotta on toast or use it as a filling for pasta and vegetables. You can also spoon it over a salad or serve it alongside roasted vegetables.

Serving and timing

The recipe makes 4 servings, and the listed preparation time is not specified. Allow at least 30 minutes for soaking the cashews, then blend until smooth.

Recipe notes & tips

• Soak the cashews for at least 30 minutes so they are easier to blend.
• Drain and rinse the cashews before adding them to the blender.
• Melt the coconut oil before measuring and mixing it in.
• Blend the cashews to a paste before adding the rest of the ingredients.
• Blend again until the tofu is evenly incorporated and the texture is as smooth as possible.

Variations

• Herb version: Blend in fresh herbs for a more aromatic spread.
• Garlic note: Add a little garlic for a stronger savoury flavour.
• Peppery finish: Grind black pepper into the mixture before serving.
• Thicker texture: Blend briefly after adding the other ingredients and stop when the mixture reaches your preferred consistency.

Common mistakes to avoid

• Skipping the soak: The cashews may be difficult to blend smoothly; soak them for at least 30 minutes.
• Leaving the cashews undrained: Excess soaking water can change the consistency; drain and rinse them first.
• Adding everything at once: The nuts may not form a smooth paste; blend the cashews before adding the other ingredients.
• Using a weak mixer: The mixture can stay coarse; use a solid food processor or a sturdy stick mixer.
• Stopping too soon: Pieces of cashew may remain; blend again until the mixture is as smooth as possible.

How to store

Keep the ricotta in a covered container in the fridge and use it within 3–4 days. It is served cold, so stir it before serving rather than reheating it.

Frequently asked questions