9 Delicious Vegan Ricotta Cheese Recipes For Your Kids

9 Delicious Homemade Vegan Ricotta Cheese Recipes For Your Kids

9 Delicious Vegan Ricotta Cheese Recipes For Your Kids

It's a simple dish with many options, and it's soy-free (no tofu) for people who want to restrict their soy consumption. You can make it your own by adding herbs and spices to this basic cheese. You can use this vegan ricotta in Lasagna, Manicotti, or Stuffed Shells, as a cracker topping or a sandwich spread. We even used it in a recipe for Persimmon Ricotta Scones, which turned out beautifully. With a few tweaks, you can use this in any recipe that asks for ricotta.

Because the ingredients for this vegan ricotta cheese are so ubiquitous, it's an excellent starting point for anybody interested in trying out vegan nut cheeses. Make some cashew ricotta cheese at home. Compared to processed cheese products, you can taste and feel the difference. You will not feel let down.

Vegan Ricotta Cheese With Cashews And Lemon Juice

1. Vegan Ricotta Cheese With Cashews And Lemon Juice

This vegan ricotta recipe contains all natural and healthy ingredients like cashews, lemon juice and garlic.

It is smooth and creamy, and you can use this homemade vegan ricotta in many different ways.

Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes | Servings: 6-8


  • Raw cashews: 1½ cups, soaked and drained
  • Lemon juice: 1 tablespoon freshly pressed
  • Nutritional yeast: 1-2 teaspoons (optional)
  • Garlic: 1 small clove
  • Onion powder: ½ teaspoon
  • Himalayan sea salt: 1 teaspoon or to taste
  • Black pepper: 1 teaspoon or to taste


  1. Soak Cashews: Before you begin, it's a good idea to soak your cashews in water. You can soak the cashews in two ways:
    1. Soak cashews in a dish for at least 2 hours in lukewarm water, covering them with around 2 – 3 inches of water since they will swell.
    2. Soak cashews in hot water for 5 minutes for a rapid soaking approach.
  2. Drain cashews and combine all remaining ingredients in a blender or food processor; mix or process until the vegan ricotta mixture is smooth, scraping down the sides every few minutes. Add any other ingredients and taste for flavour. Some people like salty ricotta, so add as much as you wish.
  3. Chill for an hour or two in an airtight jar in the refrigerator; this will thicken the mixture somewhat. If necessary, you may make your meal right away without refrigerating it. The mixture will thicken somewhat after being refrigerated. If the vegan ricotta cheese mixture gets too thick, you can add a smidgeon of water and mix it well.
  4. You can keep any leftovers of the vegan ricotta in the refrigerator for 5 – 6 days. Store the vegan ricotta in the freezer for up to 2 months in a freezer-safe container to extend the shelf life. Allow defrosting in the fridge. Before using, please give it a thorough stir.

Best Vegan Ricotta Cheese Made With Raw Cashews

2. Best Vegan Ricotta Cheese Made With Raw Cashews

This recipe makes the best ricotta cheese. The homemade vegan ricotta has a super thick and creamy texture. It is deliciously lemony, a little sweet, with a touch of garlic. This vegan ricotta is quick, easy to make, soy, dairy, and naturally gluten-free. This recipe uses healthy and nutritious ingredients and is so very adaptable.


  • Raw cashews: 1½ cups
  • Lemon zest: 1 teaspoon
  • Lemon juice: 3 tablespoons, freshly pressed
  • Nutritional yeast: 1 tablespoon
  • White miso paste: 1 teaspoon
  • Garlic: 1 clove
  • Non-dairy milk: ¼ cup (I use coconut milk)
  • Water: 1 cup (use as needed to desired consistency)


  1. Soak the cashews for at least 2 hours in a large bowl with water. OR, if you're in a hurry, boil the cashews for 10 minutes or until tender.
  2. Drain your cashews and combine them with the rest of the ingredients in a food processor. Blend it all, scraping down the sides as needed until you reach your desired ricotta texture.

 Recipe Notes

  • This may become a new favourite. It's a kitchen secret that everyone should know how to make healthy vegan ricotta in just 15 minutes! And you can use it in the same ways as the dairy ricotta cheese: on pizza, in lasagna, in pasta sauces (such as a simple creamy spaghetti sauce with fresh basil and chopped cherry tomatoes), or just spread it over crackers or toast.
  • Cashews: Softened and blended cashews are the basis that reproduces that thick cheesy texture, whether you soak them overnight or boil them for fast ricotta.
  • Nutritional yeast: Its nutty flavour gives any dish that mimics dairy cheese a varied flavour character. It's critical!
  • Lemon juice: Regular cheese has a tangy flavour enhanced by adding fresh lemon juice. It creates an ideal combination for obtaining that excellent cheese taste with nutritional yeast.
  • Garlic powder and salt: These will enhance the taste of the vegan ricotta. Instead of powdered garlic, you may use a tiny fresh garlic clove. In this situation, I suggest crushing it first before putting it in the food processor.

Easy Vegan Cashew Ricotta Cheese

3. Easy Vegan Cashew Ricotta Cheese

You can make this cashew ricotta with simple, wholesome ingredients and use it just as regular ricotta. Stuff lasagna, add it to pasta sauces, spread it on crackers or add fresh herbs to make it your own: this vegan ricotta spread is so versatile!

Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes | Servings: 1¼ cups


  • Raw cashews: 1½ cups – soaked see note.
  • Water: 3-4 tablespoons
  • Lemon juice: 3 tablespoons
  • Nutritional yeast: 1 tablespoon
  • Salt: ¾ teaspoon
  • Garlic powder: ½ teaspoon


  1. Boil the cashews for about 10-15 minutes. Then, rinse and drain them well.
  2. In a food processor, add all the ingredients and process for a couple of minutes. Keep processing the vegan ricotta mixture until you reach the texture of your liking (depending if you prefer a smoother or chunkier texture). You will have to take a few breaks scraping the walls.
  3. Delicious in pasta dishes or spread in sandwiches or on crackers.
  4. Keep the vegan ricotta in an airtight container in the fridge for up to 4 days. You can also freeze it.

Recipe Notes

  • You have to soak the cashews before making this recipe. You can soak either them in cold water for 8 hours (I soak them overnight). Or, for a quicker result, you can boil water, remove it from the heat and soak the cashews in the hot water for 10-20 minutes.

Vegan Cashew Ricotta Cheese

4. Vegan Cashew Ricotta Cheese

Easy, creamy cashew ricotta cheese recipe that is vegan and soy-free. It's made with eight simple ingredients and is drool-worthy in lasagna, on pizza, pasta, bread, and more!

Prep time: 10 minutes | Cook time: 0 Minutes | Total time: 10 minutes | Servings: 8


  • Raw cashews: 1½ cups, boiled for 15 minutes (or soaked for 8 hours)
  • Nutritional yeast: 1 tablespoon
  • Fresh basil: ¼ cup
  • Plant-based milk: 2–4 tablespoons (for desired consistency)
  • Lemon juice: 1 tablespoon, freshly squeezed
  • Himalayan salt: ⅛ teaspoon or to taste
  • Garlic powder: ⅛ teaspoon
  • Ground black pepper: pinch or to taste


  1. Add cashews, nutritional yeast, basil, lemon juice, salt, pepper, garlic powder, and 2 tablespoons of coconut milk into a high-speed blender processor and blend until smooth.
  2. Add 1-2 tablespoons to the mixture if needed.
  3. Enjoy!

Recipe Notes

  • Store the vegan ricotta in an airtight container in the fridge for a week or the freezer for about a month.

Vegan Ricotta Made With Cashews And Tofu

5. Vegan Ricotta Made With Cashews And Tofu

This homemade vegan ricotta is a smooth and delicious dairy-free cheese option for all your favourite pasta recipes.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings:


  • Raw cashews: ¾ cup (soak in boiling water for 20–30 minutes, drain before use)
  • Firm, organic tofu: 1 block
  • Garlic: 1 clove
  • Lemon juice: 1 lemon
  • Nutritional yeast: 2 tablespoons
  • Kosher salt: 1¼ teaspoons
  • Ground black pepper: ¼ teaspoon or to taste
  • Unsweetened almond milk: 2 tablespoons


  1. Add cashews, unsweetened almond milk and ⅓ of the tofu block to a high-powered blender.
  2. Blend on high until cashews are creamy and smooth (scrape down the sides intermittently as you do this).
  3. Add lemon juice, the remaining tofu, salt, pepper and nutritional yeast and blend on low until thoroughly combined and smooth.
  4. Taste and add additional salt, pepper or lemon juice, as desired.
  5. Use in your favorite dairy-free, plant-based recipe!

 Recipe Notes

  • You can easily store the vegan ricotta in an airtight container in the fridge for 5 days or in your freezer for 3-4 months.

Vegan Ricotta Made With Almond Slivers And Coconut Cream

6. Vegan Ricotta Made With Almond Slivers And Coconut Cream

This vegan ricotta has the perfect taste and texture like the dairy ricotta. It's deliciously cheesy, tangy and wonderful on pizza or spread on crackers.

Prep Time: 10 minutes | Cook time: 0 minutes | Total Time: 10 minutes | Servings: 8


  • Slivered almonds: 1½ cups (195g), soaked in hot water for 1 hour
  • Canned coconut cream: ½ cup (120ml) (unsweetened)
  • Nutritional yeast: 1 tablespoon
  • Distilled white vinegar: 1 tablespoon
  • Lemon juice: 1 tablespoon, freshly pressed
  • Sea salt: 1 teaspoon or to taste
  • Garlic powder: ½ teaspoon


  1. Add your slivered almonds to a glass bowl, pour boiling water from the kettle over them and leave them soaking for one hour.
  2. Then drain almonds and addt hem to your blender along with the coconut cream, white vinegar, nutritional yeast, lemon juice, sea salt and garlic powder.
  3. Blend the almond sliver mixture until there are no more chunks. The mixture will still be grainy, but that is fine because that is what you want in a ricotta.
  4. Transfer the ricottat mixture to a sealable glass container and keep it stored in the fridge for up to one week. The vegan ricotta is also freezer friendly if you want to freeze some.

 Recipe Notes

  • If you don't have canned coconut cream, then full-fat canned unsweetened coconut milk will also work.
  • You can omit the nutritional yeast, but you will lose some cheesy flavours.
  • Distilled white vinegar works best for flavour though apple cider vinegar will work in a pinch.
  • If you want to use this recipe in another recipe, then this makes approximately 1 and ⅔ cups of vegan ricotta.
  • The preparation time for the vegan ricotta does not include the time to soak the slivered almonds.
  • Keep the vegan ricotta stored in the fridge for up to a week. It's also freezer friendly.

Vegan Ricotta Cheese Made With Sunflower Seeds

7. Vegan Ricotta Cheese Made With Sunflower Seeds

If you're looking for a vegan ricotta that is also soy-free, and nut-free, this sunflower seed-based version is the answer! The creamy basil-infused sunflower seed ricotta is perfect for all your favourite Italian-baked pasta dishes, such as baked ziti or lasagna. It also makes a flavourful cracker spread and pizza topping!

Prep time: 25 minutes | Cook time: 0 minutes | Total time: 25 minutes | Servings: 6-8 people


  • Raw sunflower seed kernels: 1½ cups (see instructions for soaking methods)
  • Filtered water: ¾ cup (plus 1-2 tablespoons more if needed)
  • Nutritional yeast: 1 tablespoon
  • Lemon juice: 1 tablespoon freshly squeezed
  • Sea salt: 1 teaspoon
  • Apple cider vinegar: ½ teaspoon
  • Fresh basil leaves: ½ cup, chopped
  • Freshly ground pepper: ¼ teaspoon
  • Garlic powder: ¼ teaspoon


  1. First of all, you want to soak the sunflower seeds. The quickest method to soak them is by covering them with boiling water for about 20 minutes. If you prefer and have lots of time, you can cover them with cold water for 6-8 hours instead. Then you will keep them in the fridge overnight.
  2. Drain and rinse sunflower seeds. If you use the hot water method to soak your seeds, it's crucial to rinse them with cold water. so the almonds are not hot when you add them to the blender or food processor, because it will change the consistency of the ricotta.
  3. Add the sunflower seeds to a high-powered blender or food processor. Add water, nutritional yeast, lemon juice, salt and apple cider vinegar to the blender. Blend on high until sunflower seeds have been thoroughly blended. You don't want to see any visible chunks of the seeds remain. You will have to stop to scrape down the sides as needed. Add 1-2 tablespoons more water if it is needed and blend again. The final product should be creamy with a consistency resembling traditional ricotta. Be careful not to over-blend, or the consistency will become paste-like.
  4. Transfer the vegan ricotta mixture to a large bowl and stir in chopped basil, black pepper and garlic powder. You can use the cheese immediately, but if you have time, I suggest refrigerating it for at least one hour to infuse the different flavours.

 Recipe Notes

  • You can store the vegan ricotta cheese in the refrigerator in a covered glass container for up to 5 days.
  • The cashew ricotta freezes well and lasts for up to two months in freezer-safe containers.

Vegan Ricotta Cheese Made With Chickpea

8. Vegan Ricotta Cheese Made With Chickpea

This recipe makes an easy vegan ricotta made with chickpeas and almond flour (with no tofu and no cashews)! Quick to make, healthy, and oil-free.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes | Servings: 1½ cups


  • Chickpeas: 1- 15 oz (rinsed and drained)
  • Almond flour: ⅓ cup almond flour (super-fine, natural)
  • Nutritional yeast: 3 tablespoons
  • Lemon juice: 1 tablespoon, freshly pressed (more/less to taste)
  • Garlic powder: ¼ – ½ teaspoon (or fresh garlic or roasted garlic)
  • Salt: ¼ teaspoon
  • Water: ¼ cup (more/less to desired consistency)

Optional Ingredients

  •  Optional: fresh basil, dried basil, Italian seasonings


  1. Add all ingredients of the vegan ricotta to a food processor and blend. I start with about 3 tablespoons of water, then add 1 more tablespoon at a time to achieve desired consistency. (The ricotta should be creamy and very thick.) You will have to stop and scrape down the sides a few times between blending.
  2. Taste and adjust flavours if needed. (More salt, nutritional yeast, lemon, herbs, etc.)
  3. Enjoy immediately or refrigerate to let flavours combine further.

Recipe Notes

  • I love to add roasted garlic and fresh herbs like basil, oregano, or even rosemary.
  • We always use Bob's Red Mill natural almond flour.

Classic Vegan Ricotta Cheese Made With Tofu

9. Classic Vegan Ricotta Cheese Made With Tofu (TheHiddenVeggies)

Classic-tasting ricotta made with tofu. Add spinach for healthy spinach ricotta!

Prep time: 5 minutes | Blend time: 2 minutes | Total Time: 7 minutes | Servings: 4


  • Extra-firm tofu: 1- 14 oz package, drained and pressed
  • Nutritional yeast: 2½ tablespoons
  • Light olive oil: 1 tablespoon
  • Salt: 1 teaspoon
  • Garlic: 1 clove or ¼ teaspoon garlic powder (omit for sweet dishes)
  • Fresh basil: 1 handful or 1 tablespoon of pesto or dried herbs (omit for sweet dishes)
  • Plain soy milk or water: 1 splash (to thin it out if necessary)

Ingredients For Veggies (Optional)

  • Veggies of your choice: 1 cup (like broccoli), chopped and steamed

 Ingredients For The Spinach Ricotta

  • Frozen spinach: 1 cup, thawed, drained, and pressed


  1. Drain and press a pack of extra-firm tofu getting out as much liquid as possible.
  2. Crumble the tofu into a large food processor.
  3. Add 2 tablespoons of nutritional yeast, 1 tbsp olive oil, 1 tsp salt, a clove of garlic, and a handful of basil. (Omit the garlic and basil if you use the ricotta for a sweet dish recipe).
  4. Pulse for 2 minutes in a food processor. Then, add a splash of almond or soy milk if needed to thin out the ricotta to a smooth, spreadable texture.
  5. Use as you would ricotta in your favorite recipes, like stuffed shells, lasagna, ravioli, and more.

Method For The Spinach Risotto

  1. Thaw the frozen spinach and put it in a colander. Then, press out the water, and add the spinach to the ricotta mixture. Stir in the spinach with a spoon if you want it to stay in more significant pieces, or add the spinach to the high-speed food processor and blend if you want it more hidden in the ricotta.

Recipe Notes

  • Different brands of tofu vary greatly in firmness and water content. You may not need any additional plant-based milk if your tofu is softer.
  • You may add a tablespoon or 2 of sugar to the ricotta if you are using it to fill blintzes or cannoli, and be sure to leave out the garlic and herbs.
  • If using this ricotta for stuffed shells or manicotti, double the recipe to make enough to fill 16 oz. of jumbo stuffed shells or manicotti.

Conclusion To The 9 Delicious Homemade Vegan Ricotta Cheese Recipes For Your Kids


Add Your Touch To The Vegan Ricotta Recipes

This vegan ricotta is delicious on its own, but there are plenty of ways to make it your own.

  • Add fresh dill or parsley, softened and chopped sun-dried tomatoes, chopped kalamata olives, and lemon zest for a Mediterranean flair.
  • For an Italian variation, combine fresh basil, sliced cherry tomatoes, capers, and a generous drizzle of balsamic vinegar.
  • Mexican style: Use this combination as a taco foundation or burrito filling with black beans by replacing the lemon juice with lime juice and adding a dash of chilli + cumin powder and fresh cilantro.

Ideas On How To Use Vegan Ricotta Cheese

  • Stuff it: This ricotta would make a fantastic lasagna filling; use it as regular dairy ricotta. Also, try stuffing it inside spaghetti shells and drizzling tomato sauce. Alternatively, use it as a crepe filling! Yum!
  • Spread it on crackers or use it as a mayonnaise substitute in sandwiches (it goes well with sliced cucumbers and tomatoes).
  • Adding a sprinkling of sugar on top or dipping it in Swap ordinary hummus for this ricotta. This cheese is especially great on top of heated roasted veggies. A liberal scoop over a robust salad would also add creaminess.

I trust you enjoyed this article about the 9 Delicious Vegan Ricotta Cheese Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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