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–+ servings
An overhead image of a round, white rimmed plate, which holds a slice of toast with vegan ricotta and agave drizzle on top.
3.94 from 44 votes

10 Minute Vegan Ricotta Cheese

Author - Gena Hamshaw
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Cook Time: 10 minutes
Time for soaking the cashews 2 hours
Total Time: 2 hours 10 minutes
Yields: 6 servings

Ingredients

  • 3/4 cup raw cashews (105 g)
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons nutritional yeast
  • 1 teaspoon salt (or to taste)
  • 1/4 teaspoon garlic powder (optional—not traditionally in ricotta, but nice if you add the cheese to pasta dishes)
  • Pinch freshly ground black pepper
  • 14-16 ounces extra firm tofu, pressed for at least 1 hour to remove moisture (1 standard-sized block tofu)

Instructions

  • Submerge the cashews in enough water to cover them by a few inches. Soak them for at least 2 hours, or transfer them to the fridge (uncovered is fine) and soak them overnight. Drain the cashews and rinse them before proceeding.
    An overhead image of a clear mixing bowl, which is filled with plain cashews. It rests on a white surface.
  • Place the cashews into a food processor fitted with the S blade. Add two tablespoons water, lemon juice, nutritional yeast, salt, garlic powder, if using, and black pepper.
    Cashews and nutritional yeast are pictured in the bowl of a food processor.
  • Pulse a few times, then process for about a minute, to break the cashews down.
    A food processor is being used to grind up cashews.
  • Crumble the tofu into the processor. 
  • Continue processing all ingredients for another 2 minutes, stopping a few times to scrape the sides of the processor down. When the ricotta is completely creamy and smooth, stop the processor. Taste and adjust the salt/pepper/lemon to your liking. Serve as desired or store in an airtight container in the fridge for up to 4 days.
    An overhead image of a food processor, which is filled with a creamy white mixture.