Vegan Ricotta Cheese for Lasagna Spanakopita Etc
Creamy, versatile, and entirely plant-based, this Vegan Ricotta Cheese is the ultimate dairy-free alternative for elevating your favorite dishes like lasagna, spanakopita, and stuffed shells. Made with extra-firm tofu, soaked cashews, and a touch of lemon juice for tang, this quick 15-minute recipe achieves the perfect texture and flavor with the help of nutritional yeast, garlic, and optional fresh herbs like basil or parsley. Smooth and rich, yet light, this homemade ricotta is easy to whip up in a food processor and can be customized to suit your taste. Whether layering it into a pasta bake or spreading it on crackers, this vegan cheese is sure to become a staple in your kitchen. Plus, it’s gluten-free, packed with protein, and stores beautifully for up to 5 days—making it ideal for meal prep or quick weeknight cooking.
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Recipe Information
Ingredients
- 14 oz Extra firm tofu
- 0.5 cup Raw cashews
- 2 tbsp Fresh lemon juice
- 2 tbsp Nutritional yeast
- 1 tbsp Olive oil
- 2 Garlic cloves
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 3 tbsp Unsweetened plant milk (such as almond, soy, or oat)
- 2 tbsp Fresh basil or parsley (optional, for flavor)
Instructions
Place the raw cashews in a bowl and cover them with hot water. Let them soak for 10 minutes to soften. Drain the cashews before using.
In a food processor, crumble the extra firm tofu into smaller chunks and add it to the bowl.
Add the soaked cashews, fresh lemon juice, nutritional yeast, olive oil, garlic cloves, salt, black pepper, and plant milk to the food processor.
Pulse the mixture in short bursts until it begins to resemble ricotta cheese. Scrape down the sides of the bowl as needed to ensure the mixture blends evenly.
Taste the ricotta and adjust the seasoning by adding more salt, pepper, or lemon juice, if needed.
If using fresh basil or parsley, chop it finely and mix it into the ricotta by hand. This adds a fresh herbaceous flavor to the cheese.
Transfer the vegan ricotta cheese to an airtight container and refrigerate for at least 30 minutes to allow flavors to meld. Serve immediately or store in the fridge for up to 5 days.
Use the ricotta as a filling for lasagna, spanakopita, stuffed shells, or as a spread on bread and crackers.
Nutrition Facts
Calories |
1069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.6 g | 94% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1285 mg | 56% | |
| Total Carbohydrate | 34.2 g | 12% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 5.8 g | ||
| Protein | 79.5 g | 159% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2805 mg | 216% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 1575 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
