Gracious Vegan Ricotta Cheese

By the Gracious Vegan

This creamy concoction tastes rich and delicious. It’s definitely a fantastic substitute for dairy ricotta. It works well on pizzas, in calzones, in lasagna, and other recipes. See my post Vegan Pizza Like You Wouldn’t Believe for many ideas on pizza crusts, sauces, toppings, and cooking tips. You can also use this cheese in Mushroom-Ricotta Calzones, Spaghetti Squash with Cashew Ricotta, Spinach, and Peas, and Stuffed Potato Skins.

Fun fact: while the word “biscotti” means “twice cooked” (and that’s how biscotti are made — baked first as a loaf, then as individual slices), the word “ricotta” means “re-cooked” (dairy ricotta is made from the whey that is left over when other cheeses are made — the makers use of heat and acid to coagulate whey protein to form curds within the whey solution. This vegan version uses cashews and tofu to get that “curd” texture and tastes great.

Makes 2 cups

Soak cashews in cold water at least 2 hours, or pour boiling water over them, cover, and let them soak 20 minutes. (You can skip this step if you have a high-speed blender, but I prefer to soak my cashews regardless.)

• 1 cup raw cashews

In a blender or food processor, process the following ingredients until smooth. The cashews may not get 100% smooth, but that’s okay for achieving a curd-like texture. If the mixture is too thick and refuses to blend, add water, one tablespoon at a time. Wipe down the sides of the blender or food processor as needed.

• The soaked cashews

• 8 ounces (half-pound) extra firm tofu, drained

• 1.5 Tablespoons nutritional yeast 

• 1 Tablespoon apple cider vinegar

• 3/4 teaspoon salt (or to taste)

• 1/4 teaspoon garlic powder

• 1/8 teaspoon onion powder

• Water (if needed, up to 4-5 Tablespoons)

Taste for flavors. Cover and chill in the refrigerator for an hour or two, to stiffen the cheese.

Timing: 5-10 minutes if you have a high-speed blender; 25-30 if you need to soak the cashews

Gluten-free