Easy Vegan Cream Cottage And Ricotta Cheese

Easy Vegan Cream Cottage And Ricotta Cheese

Easy Vegan Cream, Cottage And Ricotta Cheeses

Vegan Cashew Cream Cheese – Recipe #1


  • Cashews in their natural state. It's critical that they're uncooked. This indicates that they have not been roasted. Roasting cashews brings out their nutty flavor, which we don't want.
  • The juice of a lemon Please make sure to use freshly squeezed juice. It will enhance the taste of your cheese.
  • Salt.
  • Water. If you're having trouble getting your cashews to mix up, or simply want to thin down your cashew cream cheese a little, add a dash of water.
  • Add-ins. Make flavored cream cheese by mixing together some of your favourite ingredients. I'm a big fan of chives. Other fresh herbs, strawberries, vegetables, and chilli peppers are also possible additions.


  1. Fill a bowl halfway with water and add your cashews. Allow for 4 to 8 hours of soak time. This softens things up, making them easier to combine!
  2. Rinse and drain the soaked cashews, then combine them with lemon juice and salt in a blender.
  3. Blend until smooth! It will take some time, depending on how powerful your blender or food processor is. Wait patiently! Stop the machine every now and then to scrape down the interior with a rubber scraper.
  4. I don't advocate reducing the batch size unless you're using a tiny blending device. It's possible that you won't be able to mix everything together. Instead, double the recipe and freeze half of it for later.
  5. Put your add-ins in now if you want to create flavored vegan cream cheese.
  6. Pulse the machine to combine the ingredients. In the photographs below, I've added some chives.
  7. Taste your vegan cream cheese and make any necessary alterations — extra salt, lemon juice, or add-ins, for example.
  8. Now spread it on a bagel and eat it up!

Vegan Cashew Cream Cheese

Vegan Cashew Cream Cheese – Recipe #2

The creamy foundation is made of cashews. For flavour, a combination of apple cider vinegar, lemon juice, and white miso paste are added. When mixed, they offer just the right amount of tang and umami. Coconut oil is also used to help the cheese firm up in the fridge and melt slightly when spread over a heated bagel. The outcome is a vegan cream cheese that is perfectly creamy, slightly sour, and spreadable.


  • 1 cup softened raw cashews
  • 2 tablespoons coconut oil (refined)
  • ¼ cup of lemon juice
  • 1 tablespoon apple cidre vinegar
  • 2 tablespoons of white miso paste
  • ¼ teaspoon salt (or to taste)

Instructions On How To Prepare The Cashews

  1. You may either boil or soak the cashews to soften them. To boil cashews quickly, place them in a small saucepan, cover with water, and cook for approximately 10 minutes, or until they are extremely soft. To soak the cashews, place them in a dish with enough water to cover them. Allow 4 hours or overnight to soak until soft. Before using cashews, drain and rinse them.

Instructions On How To Make The Cashew Cream Cheese

  1. In a food processor, combine the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt. Blend until the mixture is as smooth as possible, pausing occasionally to scrape the sides.
  2. Fill a small dish halfway with cream cheese and smooth the top with a spatula. Cover and chill for at least 1 hour, or until ready to serve. The vegan cream cheese will thicken and become spreadable. Refrigerate leftovers for up to two weeks, covered.

Vegan Cashew Cream Cheese – Recipe #3


  • 250 grams of cashews
  • 2 tablespoons liquid nutritional yeast
  • 1 lemon
  • A handful of chopped chives (optional)


  1. Soak the cashews in water in a large mixing dish. Cover the bowl with plastic wrap and soak for at least 4 hours or overnight.
  2. Drain and rinse the cashews before combining them with the nutritional yeast, lemon juice, ½ teaspoon salt, and 1 tablespoon water in a food processor. 5 minutes of whizzing till extremely smooth Stop and scrape the sides down with a spatula if necessary.
  3. If using, transfer the cashew cheese to a plate or bowl and toss in the chives. To firm up a bit, cover and set in the fridge for 1 hour. The cheese will last 3-4 days in the refrigerator.

Vegan Cashew Cream Cheese – Recipe #4


  • ● ½ cup raw cashews, unsalted
  • ● ½ cup of water
  • ● 3 tablespoons of lemon juice
  • ● ¼ teaspoon salt, or more to taste 1 teaspoon apple cider vinegar
  • ● 3 tablespoons fresh chives, chopped


  1. In a bowl, combine the cashews. Cover with hot water and soak for 5 to 10 minutes. Drain the water and put it in a blender.
  2. Blend in ½ cup water, lemon juice, vinegar, and salt until smooth, scraping down the sides occasionally. Add the chives and mix well.
  3. Serve immediately or refrigerate for a few minutes before serving.

Quick & Easy Vegan Cottage Cheese

Quick & Easy Vegan Cottage Cheese – Recipe #1


  • 1 300g soft or silken tofu block (about 1⅓ cups)
  • 1 tablespoon dietary yeast
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon lemon extract or lemon juice
  • ¼ teaspoon of salt
  • ½ of a 420g block firm tofu (210g or around 1½ cups) crumbled


  1. In a blender, combine the soft or silken tofu, nutritional yeast, apple cider vinegar, lemon juice, and salt. Stop to scrape the edges as required while mixing until everything is perfectly smooth.
  2. Fill a medium bowl halfway with the soft tofu mixture. In a mixing bowl, crumble the firm tofu and add it to the silky tofu mixture. To blend, stir everything together.

Quick & Easy Vegan Cottage Cheese – Recipe #2



  • 1½ cups raw cashews (225g) soaked in hot water for 1 hour*
  • 2 tablespoons lemon juice
  • ½ cup coconut cream (120ml) canned, unsweetened
  • ⅓ cup water (80ml)
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon salt
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 8 ounces extra firm tofu (226g) crumbled
  • 1 teaspoon chopped chives


  1. Blend the soaked cashews, lemon juice, canned unsweetened coconut cream, water, white vinegar, salt, nutritional yeast, onion powder, and garlic powder until smooth.
  2. Toss the tofu in a basin and crumble it. Pour the combined cheese mixture over the tofu, sprinkle with chopped chives, and carefully fold everything together to avoid breaking up the tofu.
  3. Refrigerate for at least an hour to firm up before serving.

Pro Suggestions

  • The cashews must be soaked in boiling water for 1 hour. So you put them in a dish, pour boiling water over them from the kettle until they're completely covered, and then leave them for precisely one hour.
  • If you soak them for too long, they will absorb too much water and you will end up with a less delicious cottage cheese, so don't leave them soaking for hours; set a timer.
  • The coconut cream must be unsweetened and canned. This will not be a good outcome if you use sweetened coconut cream! However, I believe that is self-evident.
  • White vinegar is ideal for this since it is excellent at imparting a cheese taste. If all you have is apple cider vinegar, though, it will suffice in a pinch.
  • Firm tofu is required since you do not want it to crumble into the rest of the cheese, which would occur if you use soft tofu. It's best if you can get extra firm tofu and use it instead.
  • Allow it to rest in the fridge for at least an hour after you've finished preparing it. It will thicken and achieve the right texture in the fridge.
  • It's a bit mushy when you first mix it, which is necessary so the tofu can mix properly without entirely breaking up, but you'll need to chill it and thicken it up, which it does beautifully in the fridge.

Quick & Easy Vegan Cottage Cheese – Recipe #3

Vegan cottage cheese that tastes just like the dairy one you're accustomed to! To prepare a batch, all you need are four ingredients, one bowl, and five minutes. It's creamy, packed with plant-based protein, and versatile enough to replace dairy cottage cheese in any recipe. It's delicious hot or cold, sweet or savory. This tofu cottage cheese is tangier than sour, but it still has the creaminess and curd structure that you'd expect from cottage cheese.


  • Extra firm tofu – I use extra-firm tofu for this recipe since it produces curds that are frighteningly identical to conventional cottage cheese in texture. If you prefer a slightly softer and creamier version, you can use regular firm tofu.
  • For this dish, search for a basic, unsweetened vegan yogurt made from oats, cashews, almonds, or soy. You can always create your own if you can't locate one in your local grocery shop.
  • Lemon juice lends a slight tanginess and helps to mask the mild tofu taste.
  • Garlic powder – a little provides a cheesy undertone and makes this taste more like traditional cottage cheese, but you may taste it without it first to see whether you need it.
  • Sea salt is essential for achieving a true cottage cheese flavor. Otherwise, you'll end up with a bland, somewhat acidic tofu dish. So don't forget to add salt!


  1. Drain the tofu first. To remove part of the water, wrap a tea towel or paper towels over it and softly compress over the sink. There's no need to press the tofu completely. Combine it with the remaining ingredients in a mixing basin.
  2. Mash the tofu with a fork and mix everything together well. Adjust the quantity of yogurt, garlic powder, and salt to your liking.

Where To Use Vegan Cottage Cheese

  • Breakfast may be served with fruit, toast, oats, biscuits, muffins, or even a tofu scramble.
  • Lunch – for a refreshing, tangy creaminess, add vegan cottage cheese to salads, sandwiches, and wraps.
  • Snacks & Appetizers – Serve with raw vegetables and crackers or spread over crostini.
  • Use vegan cottage cheese in hot meals in the same way you would ricotta. Think stuffed shells, lasagna, pizza, and pasta with a dollop of sauce on top. It also works well as a sour cream alternative.

Variations in Flavour

This one is simple to alter depending on how you want to serve it, much like most handmade vegan versions of dairy items.

  • Serve with fruit, waffles, pancakes, and toast with jelly and maple syrup or your preferred sweetener.
  • Herbs – add chopped fresh basil, parsley, chives, or dill to savory meals; fresh mint to sweet or spicy cottage cheese.
  • Think beyond the box when it comes to spicy foods! Add a few dashes of hot sauce to make a tasty dip for crusty bread, or use curry powder, chili powder, cayenne, or a sweet-and-spicy chili sauce instead.

Quick Vegan Tofu Ricotta

Quick Vegan Tofu Ricotta – Recipe #1

Vegan ricotta has a wide range of uses and may be substituted for dairy ricotta cheese in virtually any recipe. It goes well with spaghetti, pizza, sandwiches, and even desserts. We also have a baked ziti dish that compliments this one well.

This vegan ricotta recipe starts with tofu, and then adds a few additional basic ingredients to create a plant-based cheese that tastes just like the “genuine” thing.

The greatest thing is that it's quite easy to prepare and can be completed in just a few minutes. All you'll need is a food processor to get started. If you don't have one, you may mash the tofu with a fork and mix in the rest of the ingredients using a fork if you don't have one.

We guarantee you'll be a champ at creating vegan cheese after this! If you want to try additional vegan cheese recipes, we also have a baked almond cheese ball and a vegan mozzarella dish that are both delicious!


  • Firm tofu, 14 oz.
  • 3 garlic cloves, finely minced
  • ½ tiny lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon of nutritious yeast
  • 1–2 tablespoons dried basil, oregano, parsley, or Italian spice ½ tablespoon white miso paste (optional)
  • ½–1 teaspoon salt, or according to personal preference
  • Black pepper to taste


  1. If the ricotta is too thick, add 1-2 teaspoons of water as required until the appropriate consistency is achieved.
  2. Ricotta may be kept in the refrigerator for up to a week in an airtight container. Separation occurs naturally as it stands; just stir the ricotta before using.
  3. You may make this ricotta cheese in a blender if you don't have a food processor, but the outcome will be different. You may need to pulse mix it if the blender makes it too smooth. Another method is to combine all of the ingredients in a big mixing basin and mash them together with a fork or a potato masher. This method will not break down the garlic as thoroughly as a food processor or a blender, thus coarsely mince the garlic is recommended.
  4. If you don't want to use miso, leave it out. I would replace it with a pinch of salt (to taste).
  5. If you want to use this ricotta cheese in a sweet dish, skip the garlic and herbs.

Simple Vegan Tofu Ricotta – Recipe #2

Vegan ricotta is quite delectable. It's flavorful, cheesy, quick to prepare, and has a fantastic ricotta texture! You'll believe you're eating the non-vegan version since it tastes so fantastic. Furthermore, since it is prepared with tofu, it is high in protein.

This dish is so easy to prepare that you may make it every day. It's a terrific and simple technique to make vegan cheese, and it's also less costly since no nuts are needed. It's the ideal cheese for individuals who are unable to consume them.

You may also add spinach or spread it over crackers and personalize it with your favorite toppings. You may eat it with toast or use it as a dip with crudités. It's fantastic!

Tofu and other readily available ingredients are used to make vegan ricotta. It's cheesy and dairy-free, and it just takes 5 minutes to prepare. You'll never miss cheese again after trying this easy recipe!


  1. To make the tofu, chop it up and put it in a food processor or blender. I normally don't push it, but it's entirely up to you.
  2. Blend in the remaining ingredients until completely smooth.

Advice From The Experts

  • Tofu should be firm or extra-firm. It's not a good idea to use silken or soft tofu.
  • Lime juice may be substituted for lemon juice.
  • Other spices like garlic or onion powder, as well as fresh or dried herbs like oregano or basil, might be added.
  • This recipe's cheesy taste comes from nutritional yeast, but if you can't locate it, vegan Parmesan cheese will suffice.

What Is The Shelf Life Of This Vegan Ricotta?

  • Because it's produced with fresh ingredients, this cheese can last for a long time if kept correctly. It will keep for up to 5 days in an airtight container in the fridge.

Vegan Ricotta Served In A Variety Of Ways

  • This vegan ricotta goes well with a variety of foods. It may be served as a dip with crudités or toast, or it can be spread over crackers or pizza. You can also use it in dishes like vegan filled shells or vegan lasagna, as well as any other ricotta-based dish.

Is It Possible To Freeze This Vegan Ricotta?

  • Yes, you certainly can. If you don't eat it all right away, you may freeze the leftovers for up to 2 months in an airtight container. To defrost, just place it in the fridge overnight to thaw and mix before using.


  • 1 tablespoon extra-virgin olive oil
  • 1 chopped yellow onion
  • 2 garlic cloves, minced
  • 1 block (350g) extra-firm tofu, drained ¼ cup lemon juice
  • 1 teaspoon of nutritious yeast
  • 1 tablespoon miso paste (white)
  • ¼ teaspoon of salt


  1. In a skillet or frying pan, heat the oil over medium-high heat. When the pan is heated, add the onion and garlic and cook until the onions are transparent and browning.
  2. Toss the tofu into four pieces in a food processor or blender (preferred). Add the onions and garlic from the sauté pan, as well as the other ingredients. Blend until the mixture is smooth and creamy, scraping down the sides as required. If your ricotta is overly thick, thin it up with 1 to 2 tablespoons of water as required to get the proper consistency.

Easy Vegan Tofu Ricotta

Easy Vegan Tofu Ricotta – Recipe #3

How to Make Vegan Ricotta from Tofu


  • 1 block (350g) extra-firm tofu (there's no need to press it)
  • 3-4 tablespoons lemon juice (about 1 large lemon)
  • 3 tablespoons extra-virgin olive oil
  • 3 tablespoons nutritional yeast
  • 2 medium garlic cloves
  • ½-¾ teaspoon fine grain sea salt

Here's how to create this quick and easy dish:

  1. In a food processor, combine extra-firm tofu, lemon juice, olive oil, garlic, nutritional yeast, and salt.
  2. Process for approximately 30 seconds, or until thick and creamy.
  3. Taste and season with more salt, garlic, or lemon juice as desired.

Recipe Notes

  • This dish is fast and simple since you don't have to press the tofu!
  • Skip the garlic and nutritional yeast if you want to use this ricotta in a sweet dish. Add half a teaspoon of salt to the mix.

Vegan Tofu Ricotta – Recipe #4

When you're looking to make vegan ricotta but don't have any nuts on hand, tofu comes to the rescue! We already have a fantastic vegan ricotta recipe using almonds, so this tofu ricotta is a great alternative for people who are allergic to nuts or just have tofu but no nuts on hand.

This ricotta can be used in vegan cannelloni or vegan stuffed shells, or it can be layered in vegan lasagna. It tastes quite similar to typical ricotta cheese, but without the dairy. So it's a great all-around substitute for traditional ricotta, and it's also packed in protein.


  • Nutritional yeast just provides a cheesy taste to the dish. Instead of powder, we utilized flakes.
  • Lemon juice — for the finest taste, use freshly squeezed lemon juice.
  • Firm tofu – firm or extremely firm tofu may be used without being pressed beforehand.


  1. Allow 5 minutes for smashed garlic to soak in fresh lemon juice in a bowl.
  2. In a mixing basin, mash the tofu with a fork.
  3. In a food processor, combine the mashed tofu, garlic, lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt, and black pepper. Pulse until the contents are well blended but the texture remains chunky.
  4. Serve with crackers or crusty bread on the side, garnished with crushed black pepper and oregano.

Tips From The Chef

  • Soak the raw garlic in lemon juice for a few minutes. This removes the raw garlic's bite while retaining all of its taste.
  • In a food processor, pulverize it. You don't want this to turn into a paste, so don't let the food processor run. Pulse it a couple of times until the ricotta is chunky.
  • It can be made without tofu. If you don't like tofu, try our almond ricotta with slivered almonds instead.


I always loved cream cheese, cottage cheese and ricotta cheese. However, I am vegan and asthmatic. So I had to stay away from dairy. In this blog post I showed you how easy it is to make these soft cheeses the vegan way at home. They are delicious and don't cause problems like dairy does.

I trust you enjoyed this article about the Easy Vegan Cream Cottage And Ricotta Cheese. Please stay tuned for more blog posts to come shortly. Take care!




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Your Opinion Is Important To Me

Are you a vegan expecting a child? Do you have any questions or ideas? I would love to hear from you. Would you please leave me your questions, experience, and remarks about this article on the Easy Vegan Cream Cottage And Ricotta Cheese in the comments section below? You can also reach me by email at Jeannette@LivingTheVeganLifestyle.org.



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