Easy Vegan Cream Cottage And Ricotta Cheese

Easy Vegan Cream Cottage And Ricotta Cheese Recipes

Easy Vegan Cream Cottage And Ricotta Cheese

Easy Vegan Cream Cottage And Ricotta Cheese Recipes

Finding suitable alternatives to dairy products can be exciting and challenging for those following a vegan lifestyle.

Fortunately, plant-based cuisine offers many options to recreate beloved dairy-based foods. Regarding creamy and versatile cheeses like cottage and ricotta, wonderful vegan alternatives can be easily made at home.

This blog will explore simple and delicious recipes for vegan cream cottage cheese and ricotta cheese. These dairy-free alternatives are easy to prepare and provide the creamy textures and flavours that make these cheeses so appealing.

Whether you're a seasoned vegan or just beginning your plant-based journey, these recipes will satisfy your cheese cravings while aligning with your dietary choices.

By opting for homemade vegan cream cottage and ricotta cheese, you can control the ingredients, adjust the flavours to your liking, and eliminate any additives or preservatives in store-bought options.

Preparing these cheeses is a fun and rewarding activity that allows you to experiment with different flavours and textures.

So, let's dive into the world of vegan cheese-making and discover how to create creamy, luscious vegan cream cottage and ricotta cheese that will elevate your plant-based meals to new heights!

Vegan Cream Cheese Recipes

Easy Vegan Cashew Cream Cheese

1. Easy Vegan Cashew Cream Cheese


  • Raw cashews: 2 cups, soaked in water for 4-8 hours, drained and rinsed
  • Lemon juice: 1½-3 tablespoons
  • Sea salt: 1 teaspoon or to taste

Ingredients For Flavour (Optional)

  • Chives and other fresh herbs, chopped
  • Sun-dried tomatoes, finely chopped
  • Roasted red peppers, chopped
  • Chilli peppers, seeds removed and finely chopped


  1. Fill a bowl halfway with water and add the raw cashews. Allow for 4 to 8 hours of soak time to soften them up.
  2. Rinse and drain the soaked cashews, then combine them with lemon juice and salt in a blender.
  3. Blend until smooth! Depending on how powerful your blender or food processor is, it will take some time. Wait patiently! Stop the machine now and then to scrape down the interior with a rubber scraper.
  4. I don't advocate reducing the batch size unless you use a tiny blending device. It's possible that you won't be able to mix everything. Instead, double the recipe and freeze half of it for later.
  5. Put your add-ins in now to create flavoured vegan cream cheese.
  6. Taste your vegan cream cheese and make any necessary alterations — extra salt, lemon juice, or add-ins.
  7. Now spread it on a bagel and enjoy it!

Vegan Cashew Cream Cheese With White Miso Paste

2. Vegan Cashew Cream Cheese With White Miso Paste

The creamy foundation is made of cashews. A combination of apple cider vinegar, lemon juice, and white miso paste is added for flavour. 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, somewhat sour, and spreadable.


  • Raw cashews: 1 cup, softened
  • Refined coconut oil: 2 tablespoons
  • Lemon juice: ¼ cup, freshly squeezed
  • Apple cider vinegar: 1 tablespoon
  • White miso paste: 2 tablespoons
  • Sea salt: ¼ teaspoon or to taste

Method 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 them with water, and cook for approximately 10 minutes or until they are extremely soft.
  2. 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 the cashews, drain and rinse them.

Method To Make The Cashew Cream Cheese

  1. Combine the softened cashews, coconut oil, lemon juice, apple cider vinegar, white miso paste, and salt in a food processor. Blend until the mixture is as smooth as possible, occasionally pausing 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 With Liquid Nutritional Yeast

3. Vegan Cashew Cream Cheese With Liquid Nutritional Yeast


  • Cashews: 250g
  • Liquid nutritional yeast: 2 tablespoons
  • Lemon: 1
  • Chives: 1 cup, chopped (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. Five minutes of whizzing till extremely smooth Stop and scrape the sides down with a spatula if necessary.
  3. Transfer the cashew cheese to a plate or bowl and add the chives. Cover and set in the fridge for 1 hour to firm up a bit. The cheese will last 3-4 days in the refrigerator.

Creamy, Cheesy Vegan Cream Cheese Recipe

4. Creamy, Cheesy Vegan Cream Cheese Recipe

This vegan cream cheese is easy to make and tastes creamy and cheesy! This cream cheese recipe is one of my favourites because it is so close to the dairy version. We spread it on French bread or crackers or use it as a dip for vegetables.


  • Raw cashews:  cups (225g), soaked in hot water for 1 hour
  • Lemon juice: 2 tablespoons
  • Coconut cream: ½ cup (120ml)
  • Distilled white vinegar: 1 teaspoon
  • Sea salt: 1 teaspoon or to taste
  • Onion powder: 1 teaspoon
  • Dried dill: ½ teaspoon (optional)
  • Add the soaked cashews (drained) to the blender jug, lemon juice, coconut cream, white vinegar, salt and onion powder, and blend. If you have a stick attachment with your blender, then push the cream cheese down onto the blades, making it easier to blend. If you don’t have a stick attachment, then stop regularly and scrape down the sides and give it a stir and then continue until it’s very smooth.
  • Transfer the blended mix to a bowl, add the dried dill, and stir or whisk it in.* Your cream cheese is now ready to use.
  • Keep it stored in the fridge. It will firm up overnight in the fridge so will have a firmer texture on day 2 vs on the day you make it.

Delicious Vegan Cashew Cream Cheese

5. Delicious Vegan Cashew Cream Cheese


  • Raw cashews: ½ cup
  • Water: ½ cup
  • Lemon juice: 3 tablespoons
  • Sea salt: ¼ teaspoon or to taste
  • Apple cider vinegar: 1 teaspoon
  • Fresh chives: 3 tablespoons, 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.

Vegan Cottage Cheese Recipes

Easy Vegan Cottage Cheese With Tofu

1. Easy Vegan Cottage Cheese With Tofu


  • Soft or silken tofu: 300g (about 1⅓ cups)
  • Nutritional yeast: 1 tablespoon
  • Apple cider vinegar: 1 teaspoon
  • Lemon juice: 1 teaspoon
  • Sea salt: ¼ teaspoon
  • Firm tofu: 210g (about 1½ cups), crumbled


  1. Combine the soft or silken tofu, nutritional yeast, apple cider vinegar, lemon juice, and salt in a blender. 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.

Vegan Cottage Cheese With Cashews And Coconut Cream

2. Vegan Cottage Cheese With Cashews And Coconut Cream


  • Raw cashews: 1½ cups (225g), soaked in hot water for 1 hour
  • Lemon juice: 2 tablespoons
  • Coconut cream: ½ cup (120ml), unsweetened
  • Water: ⅓ cup water (80ml)
  • Distilled White Vinegar: 1 teaspoon
  • Sea salt: 1 teaspoon or to taste
  • Nutritional yeast: 1 tablespoon
  • Onion powder: 1 teaspoon
  • Garlic powder: 1 teaspoon (optional)
  • Extra firm tofu: 8 oz (226g)
  • Fresh chives: 1 tablespoon, chopped


  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.

Quick & Easy Vegan Cottage Cheese

3. Quick & Easy Vegan Cottage Cheese

Vegan cottage cheese tastes just like the dairy you're accustomed to! You only need four ingredients, one bowl, and five minutes to prepare a batch.

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 savoury.

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: 14 oz (400g)
  • Plain, unsweetened vegan yogurt: ½- cups
  • Lemon juice: 1 tablespoon
  • Fine sea salt: ¾-1 teaspoon or to taste
  • Garlic powder: ½ teaspoon


  1. Drain the tofu first. To remove part of the water, wrap it in a tea towel or paper towel and softly compress it 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 well. Adjust the quantity of yogurt, garlic powder, and salt to your liking.

Vegan Cottage Cheese With Plant-Based Yogurt

4. Vegan Cottage Cheese With Plant-Based Yogurt


  • Firm tofu: 8 oz(225g)
  • Dairy-free unsweetened yogurt: ½ cup(120 g)
  • Sea salt: ½ teaspoon or to taste
  • Onion powder: ¼ teaspoon or to taste
  • Garlic powder: ¼ teaspoon or to taste
  • White vinegar: 1½ teaspoons
  • Nutritional yeast: 1 teaspoon (optional)
  • Pepper: ¼ teaspoon or to taste
  • Fresh chives: 2 tablespoons, chopped (for garnish)


  1. Crumble tofu with your fingers or use a fork in a medium bowl. Leave the pieces on the larger side because you need them for the texture.
  2. Add all the remaining ingredients (except the chives) to a small glass container and mix the ingredients.
  3. Pour the creamy mixture over the crumbled tofu and stir to combine.
  4. Adjust the seasoning to your taste.
  5. Add fresh chives, stir, and chill for at least one hour. Enjoy this vegan cottage cheese on French bread or boiled potatoes!

Vegan Cottage Cheese With Buckwheat, Coconut And Berries

5. Vegan Cottage Cheese With Buckwheat, Coconut, Banana And Berries

Creamy and chunky, slightly sweet with a coconut aftertaste – this vegan cottage cheese recipe makes a great filling, delicious recipe for your breakfast.


  • Buckwheat: 1 cup, soak, drain and rinse
  • Full-fat coconut milk: ⅓ cup
  • Coconut meat:  cup
  • Banana: 1
  • Vanilla extract: 1 teaspoon (optional)
  • Maple syrup: 1 tablespoon (optional)
  • Fresh or frozen berries: ½ cup


  • Soak the buckwheat groats in a medium size bowl with 2-3 cups of water for 2-3 hours or overnight.
  • After soaking, rinse the buckwheat and place it into the blender/food processor (or a bowl if you use an immersion blender). Add the remaining ingredients except the berries and blend until the desired consistency.
  • Defrost the berries in you are using frozen ones.
  • Serve this deliciously sweet vegan cottage cheese with berries and any other toppings you choose.

Vegan Ricotta Cheese Recipes

Quick Vegan Tofu Ricotta

1. Quick Vegan Tofu Ricotta

Vegan ricotta has many 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.


  • Firm tofu: 14 oz
  • Garlic: 3 cloves, finely minced
  • Lemon juice: ½ tiny lemon
  • Extra virgin olive oil: 2 tablespoons
  • Nutritional yeast: 1 teaspoon
  • Dried basil: 1-2 tablespoons
  • Dried oregano: 1-2 tablespoons
  • Dried parsley: 1-2 tablespoons
  • White miso paste: ½ tablespoon (optional)
  • Sea salt: ½-1 teaspoon or to taste
  • Black pepper: ½ teaspoon or to taste


  1. If the ricotta is too thick, add 1-2 teaspoons of water 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; stir the ricotta before using.
  3. If you don't have a food processor, you may make this ricotta cheese in a blender, but the outcome will differ. You may need to pulse mix it if the blender makes it too smooth. Another method is to combine all ingredients in a big mixing basin and mash them 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 mincing 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 or to taste.
  5. Skip the garlic and herbs in a sweet dish if you want this ricotta cheese.

Vegan Ricotta Cheese With Onion And Garlic

2. Vegan Ricotta Cheese With Onion And Garlic

This is an interesting version of homemade vegan ricotta cheese. It is ideal for serving as a vegetable dip or with boiled potatoes.


  • Extra-virgin olive oil: 1 tablespoon
  • Yellow onion: 1 chopped
  • Garlic: 2 cloves, minced
  • Extra-firm tofu: 12 oz (350g), drained
  • Lemon juice: ¼ cup
  • Nutritional yeast: 1 teaspoon
  • White miso paste: 1 tablespoon
  • Sea salt: ¼ teaspoon or to taste


  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, garlic from the sauté pan, and other ingredients. Blend until the mixture is smooth and creamy, scraping down the sides as required. If your ricotta is overly thick, thin it with 1 to 2 tablespoons of water to get the proper consistency.

Easy Vegan Ricotta Cheese With Extra-Firm Tofu

3. Easy Vegan Ricotta Cheese With Extra-Firm Tofu

This vegan ricotta cheese is made with extra-firm tofu. It is healthy and versatile. It is fast and simple since you don't have to press the tofu. We skip the garlic and nutritional yeast for a sweet ricotta cheese dish.


  • Extra-firm tofu: 12 oz (350g) (there's no need to press it)
  • Lemon juice: 3-4 tablespoons
  • Extra-virgin olive oil: 3 tablespoons
  • Nutritional yeast: 3 tablespoons
  • Garlic: 2 medium cloves
  • Fine-grain sea salt: ½-¾ teaspoons


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

Quick Vegan Ricotta Cheese With Almonds

4. Quick Vegan Ricotta Cheese With Almonds

This vegan ricotta cheese recipe is quick and easy to make. With only 4 ingredients, you can whip it up in a few minutes.
  • Blanched almonds: 2 cups, slivered or sliced
  • Water: ½ cup
  • Lemon juice: ¼ cup
  • Sea salt: ½ teaspoon or to taste
  • Nutritional yeast: 1-2 tablespoons (optional)
  • Onion powder: 1 teaspoon or to taste (optional)
  • Garlic powder: 1 teaspoon or to taste (optional)
  1. Soak the blanched almonds for at least 6 hours (we usually soak them overnight)
  2. Add all the ingredients to a food processor, including the almonds and ½ the water.
  3. Blend until the ricotta cheese mixture is smooth.
  4. Add water as needed.
  5. Allow the vegan ricotta cheese to harden in the refrigerator.
  6. Serve with French bread, crackers or boiled potatoes.

Vegan Tofu Ricotta

5. Vegan Tofu Ricotta

Tofu comes to the rescue when you want to make vegan ricotta but don't have any nuts! We already have a fantastic vegan ricotta recipe using almonds (see previous recipe), so this tofu ricotta is a great alternative for people who are allergic to nuts or 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.


  • Garlic: 1 clove. crushed
  • Lemon juice: 2 tablespoons, freshly squeezed
  • Firm tofu: 14 oz (400g)
  • Olive oil: 2 tablespoons
  • Nutritional yeast flakes: 2 tablespoons
  • Dried oregano: 1 teaspoon
  • Onion powder: 1 teaspoon
  • Sea salt: ½ teaspoon or to taste
  • Ground black pepper: ¼ teaspoon or to taste


  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. Combine the mashed tofu, garlic, lemon juice, olive oil, nutritional yeast, oregano, onion powder, sea salt, and black pepper in a food processor. 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.

Conclusion To The Easy Vegan Cream Cottage And Ricotta Cheese


Incorporating vegan alternatives like cream, cottage and ricotta cheese into your plant-based lifestyle is easy and rewarding. Making these cheeses at home allows you to control the ingredients and flavours while enjoying the creamy textures that entice them.

Homemade vegan cream cottage and ricotta cheese offer endless culinary possibilities. From spreading them on toast to adding them to pasta dishes or desserts, these cheeses elevate your meals with their rich and creamy goodness.

By making your own vegan cheeses, you can avoid additives and preservatives often found in store-bought options, ensuring a wholesome and nourishing experience.

So, embrace the art of vegan cheese-making, experiment with flavours, and indulge in the delights of homemade cream, cottage and ricotta cheese. Happy cooking!

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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