Vegan Ricotta

Store-bought vegan ricotta is fine—great, even—but making it yourself? That’s where the magic happens. A little patience, a little science, and suddenly you’ve got a rich, tangy, and ridiculously creamy ricotta that makes everything from pasta to toast taste like a special occasion. If you’ve never cultured cashews before, buckle up—it’s about to become your new favorite kitchen trick!

Two days ago, these cashews were just sitting there, minding their own business. Now? They’ve transformed into a creamy, tangy, spreadable magic that rivals any store-bought ricotta. This isn’t just blending and hoping for the best—this is the power of culturing, a process that gives this dairy-free ricotta the depth, complexity, and slightly sharp edge that makes real cheese so good. It’s a little patience, a little science, and a whole lot of payoff.

And the best part? This vegan ricotta is ridiculously versatile. Pipe it into ravioli, pair with pasta, smear it onto toast, dollop it onto pizza, or just eat it straight from the spoon. Store-bought versions are great for convenience, but if you love playing with flavors and textures, making it from scratch is a game-changer. The tanginess, the fluffiness, the sheer freshness—once you taste it, you’ll see why it’s worth the wait.

Why You’ll Love This Vegan Ricotta

Cultured cashew cheese might sound fancy, but it’s surprisingly easy to make—and once you taste the deep, tangy richness, you’ll never look at store-bought the same way again. Unlike quick-blended versions, this ricotta develops its flavor over time, thanks to the magic of fermentation. It’s creamy, fluffy, and perfectly balanced, making it an all-star for everything from pasta bakes to fancy toast. Here’s more reasons you’ll love it:

• Unbelievably Creamy: Thanks to cashews and culturing, this ricotta has the same dreamy texture as dairy-based versions—perfect for stuffing, spreading, and spooning straight from the jar.
• That Authentic Tang: A good ricotta needs a little edge. The fermentation process gives this its signature depth, making it taste amazing.
• Ridiculously Versatile: Use it in vegan lasagna, stuffed shells, homemade ravioli, or as a base for dips, spreads, and even desserts. Yes, desserts—just leave out the spices and spinach!
• No Special Equipment Needed: A blender, a glass jar, and some patience. No nut milk bags, no pressing, no stress.
• Easy to Customize: Want it herby? Add basil. Going for extra umami? Stir in miso. Need a sweet version? Skip the garlic and onion and add maple syrup or agave and vanilla instead.
• Better Than Store-Bought (but No Shade to Store-Bought): Pre-packaged vegan ricotta is solid, but making it yourself gives you complete control over flavor and texture. Plus, there’s just something satisfying about knowing you cultured it yourself!

What Makes This Vegan Ricotta Different?

Most vegan ricotta recipes rely on quick blending, but this one takes it a step further with a cultured process that adds depth, complexity, and that signature cheesy tang. Instead of stopping at smooth and creamy, we let probiotics work their magic, transforming cashews into something rich, fluffy, and next-level flavorful.

The result? A ricotta that isn’t just a stand-in for dairy—it’s its own thing. It’s got an authentic tang, a luxurious texture, and a versatility that goes beyond pasta (although it does make the dreamiest ravioli filling). Whether you’re spooning it onto toast, layering it into lasagna, or eating it straight from the jar, this ricotta tastes cultured, complex, and deeply satisfying—because it is.

Essential Ingredients

Great ricotta—vegan or not—is all about texture and balance. It should be creamy but not heavy, tangy but not overpowering, and smooth with just the right amount of fluff. This version nails all of that, thanks to a few key ingredients working in harmony:

• Raw Cashews: The solid base of this plant-based cheese. When soaked and blended, they create an ultra-creamy base that’s mild enough to let the culturing process shine.
• Probiotic Capsules (50–100 Billion CFUs): These little powerhouses kickstart fermentation, giving the ricotta its authentic tang. Choose a high-quality, dairy-free probiotic for the best results.
• Garlic & Onion Powder: The secret to a well-rounded flavor. Garlic adds depth, onion brings a subtle sweetness, and together they take this ricotta from good to where-have-you-been-all-my-life?
• Spinach: Because ricotta is even better when it’s packed with greens. Blanching and squeezing it dry ensures you get that fresh, earthy flavor without excess moisture.
• Vegan Parmesan: A little extra umami never hurt anyone. This adds a salty, nutty finish that makes the ricotta even more irresistible.

Simple, smart, and packed with flavor—just the way homemade ricotta should be. Ready to see how it all comes together? Let’s get started.

How To Make Cashew Ricotta

Making this vegan ricotta is a blend of science and patience—literally. The blending part is quick, but the real magic happens during culturing, where probiotics transform cashew cream into something richer, tangier, and downright irresistible. Think of it like a slow symphony: the longer it sits, the deeper the flavor gets.

Once you get the hang of it, making your own vegan ricotta is as simple as blend, wait, and stir—but the details make all the difference. From achieving the right texture to coaxing out that signature tang, here’s how to make sure every batch turns out just right. For full recipe instructions, scroll to the end of this post!

Step 1: Blend the Cashews – Start by adding your soaked and drained raw cashews to a high-powered blender. Add just enough water to cover them (about one cup) and blend until silky smooth—no grainy texture allowed! A high-speed blender is your best friend here. If your mixture looks too thick to blend smoothly, add a tablespoon of water at a time to keep things moving without watering it down.

Pro Tip: The smoother your base, the creamier your final ricotta will be. If you have time, let the blender run for an extra 30 seconds beyond when you think it’s done—it makes a difference!

Step 2: Add the Probiotics & Culture – Open your probiotic capsules and stir the powder directly into the mixture, making sure it’s evenly distributed. Then, pour the blended cashew cream into a clean glass mason jar.

Now, cover the jar with cheesecloth and secure it with a rubber band. Place it in a warm, dark spot (like the oven with the light on or near a sunny window) and let the probiotics work their magic for 24 to 48 hours. The longer it sits, the tangier it gets!

Pro Tip: Check on it after 24 hours. If it’s slightly tangy, you can stop there. If you want deeper, sharper flavors, let it go for another day. Just be sure it smells pleasantly cheesy, not funky—if it veers into “gym socks” territory, something went wrong. Throw it out!

Step 3: Season & Thicken – Once your cashew mixture has fermented to your liking, stir in garlic powder, onion powder, and salt. These seasonings round out the tangy base with a little savory depth. Remember, if you want this for a sweet application, omit these and add a little sweetener and a splash of vanilla if you’d like.

At this point, you have pure savory vegan ricotta, perfect for spreading, dolloping, or stuffing. But if you’re making a spinach-filled version (like we are today), keep going!

Step 4: Blanch the Spinach – Bring a pot of salted water to a boil. Drop in your fresh spinach and blanch for 30 seconds—just enough to lock in that bright green color. Immediately transfer it to an ice bath, then squeeze it bone-dry before finely chopping.

Pro Tip: Water is the enemy of sturdy ricotta filling! Spinach holds a ton of moisture, so squeeze harder than you think you need to to avoid soggy results.

Step 5: Mix & Use! – In a bowl, combine your ricotta base, chopped spinach, and finely grated vegan parmesan. Stir until everything is evenly mixed. Now it’s ready to pipe into homemade ravioli, layer into lasagna, or spread onto toast.

Best Tips For Perfect Vegan Ricotta

A great vegan ricotta isn’t just about blending and hoping for the best—it’s about small details that make a big difference. From achieving that silky, dreamy texture to coaxing out the perfect tang, here’s how to take your cultured cashew ricotta to the next level.

• Blend Like a Pro: Your blender (or food processor) determines whether you end up with creamy ricotta or a chunky spread. A high-powered blender, like a Vitamix, will give you the smoothest result, but if you only have a food processor, no worries—just soak the cashews a little longer (think overnight vs. a few hours) and add water slowly until you get a smooth consistency. Scraping down the sides frequently also helps.
• Master the Culture Game: Patience, friends. Culturing isn’t just for fancy homemade cheeses—it’s the key to that complex, slightly tangy depth that makes this ricotta shine. The probiotic powder kickstarts fermentation, and time + warmth do the rest. Want a bolder, funkier tang? Let it sit for 48 hours instead of 24. If you’re short on time, a little lemon juice can give it a boost, but nothing beats the real deal.
• Nail the Flavor Balance: The difference between a good vegan ricotta and an incredible one? The right ratio of salt, acidity, and umami. Garlic and onion powder add depth, while vegan parm brings that cheesy vibe. If your ricotta tastes flat, a pinch of extra salt or a dash of nutritional yeast can bring it back to life.
• Customize for Your Dish: This ricotta isn’t just a one-trick pony. Want a thicker, scoopable ricotta for stuffed pasta or lasagna? Keep the mixture on the firmer side and drain off any excess moisture. Need a spreadable version for toast or crackers? Blend in a splash of water or unsweetened plant milk to loosen it up. Craving a little extra herby goodness? Fold in fresh basil, parsley, or even a touch of truffle oil for next-level flavor.
• Spinach 101: Why Blanching Matters: If you’re mixing in spinach, don’t skip the blanch-and-squeeze step. Raw spinach can turn your ricotta watery, while blanching helps it stay vibrant and mix in smoothly. After boiling for just 30 seconds, shock it in ice water, then squeeze it like it owes you money—bone-dry spinach = creamy, not soggy, ricotta.

Common Mistakes & Fixes

Making cultured vegan ricotta is easy, but a few small missteps can throw things off. Here’s how to avoid the most common pitfalls and ensure your ricotta turns out perfectly every time.

Ricotta is too grainy? Fix it: The key to ultra-creamy ricotta is a high-powered blender and enough water to keep things moving. If it’s looking gritty, blend for longer, scrape down the sides, and add a splash of water until silky smooth.

Ricotta didn’t develop enough tang? Fix it: Fermentation takes time! If it’s too mild, let it culture longer—up to 48 hours. Just make sure it smells pleasantly cheesy, not funky.

Ricotta is too runny? Fix it: Too much water? Let it sit uncovered in the fridge for a few hours to firm up. For a thicker consistency, stir in a bit more vegan parmesan or nutritional yeast.

Ricotta tastes off or smells bad? Fix it: This shouldn’t happen often, but if it does, toss it and start over. Always use clean, sanitized jars and utensils, and make sure your probiotic capsules contain live cultures.

Spinach made it watery? Fix it: Spinach holds a ton of moisture! Blanch, shock in ice water, and squeeze it like it owes you money before mixing it in. You want it bone-dry to avoid a watery ricotta.

With these tips, you’ll be well on your way to the creamiest, tangiest, and most foolproof vegan ricotta ever!

How To Use Vegan Ricotta

his vegan ricotta is more than just a pasta filling—it’s a creamy, tangy multitasker that deserves a spot in everything from breakfast to dinner. Whether you’re layering it into lasagna or spreading it on toast, here’s how to make the most of it:

Pasta Perfection

Ricotta and pasta are a match made in comfort food heaven. Use this vegan version in classic Italian dishes for a rich, creamy texture that tastes just as indulgent as the original.

• Lasagna Layers: Swap it into any lasagna recipe for a creamy, tangy layer between your noodles and sauce.
• Stuffed Shells & Manicotti: Pipe it into pasta shells, drizzle with marinara, and bake until bubbly.
• Ravioli Filling: Homemade ravioli? Yes, please. Pair it with mushrooms, caramelized onions, or roasted butternut squash.

Savory Toasts & Sandwiches

A smear of ricotta can take toast and sandwiches from basic to gourmet. Pair it with roasted veggies, fresh herbs, or even a drizzle of balsamic for an easy, flavor-packed upgrade.

• Ricotta Toast: Spread it over crusty bread and top with roasted tomatoes, basil, and a drizzle of balsamic. Pair it with this our garlic confit if you’d like!
• Grilled Cheese Upgrade: A thin layer of ricotta between your bread and melty vegan cheese adds creaminess and tang.
• Sandwich Spread: Slather it on your favorite sandwich—try it with roasted eggplant, sun-dried tomatoes, and arugula.

Dips, Spreads & Snacks

Think beyond pasta—this ricotta makes a killer dip! Stir in garlic and herbs for a savory spread, or keep it simple with a drizzle of olive oil and a pinch of flaky salt.

• Garlic & Herb Dip: Stir in fresh basil, lemon zest, and olive oil for a next-level party dip.
• Cracker Companion: Spread it on your favorite crackers and top with a drizzle of hot vegan honey or fig jam.
• Dollop on Grain Bowls: A spoonful on quinoa, farro, or rice bowls makes everything richer and creamier.

Pizza & Flatbreads

Dollop it onto pizza or flatbreads before baking for pockets of creamy goodness, or swirl it onto a hot slice for an instant flavor boost.

• Dolloped on Pizza: Instead of (or alongside) vegan mozzarella, drop spoonfuls onto your pizza in the last couple minutes of bake time.
• Flatbread Fave: Spread it on a warm flatbread, then top with roasted veggies, pine nuts, and arugula.

Unexpected Uses

This ricotta isn’t just for Italian dishes. Add it to grain bowls, mix it into savory pancakes, or even turn it into a sweet topping for fruit and desserts.

• Savory Pancakes & Crepes: Mix it into batter for extra moisture and richness.
• Vegan Cannoli Filling: Leave out the garlic and onion, add a little maple syrup, and pipe into shells.
• Taco Topper: Who needs sour cream? A small dollop of ricotta adds creaminess without overpowering.

Bonus: How to Adjust for Sweet or Savory

Need a dessert-friendly ricotta? Skip the garlic and onion powder and add a touch of vanilla and maple syrup. Want something extra savory? Stir in sun-dried tomatoes, miso, or fresh herbs.

• For savory ricotta, stick with the garlic, onion, and vegan parm.
• For sweet ricotta, omit those, add a splash of vanilla, and a drizzle of maple syrup or agave.

FAQs

More Vegan Cheese Recipes To Try Next

• Cultured Cashew Cheese
• Vegan Cheez-Its
• Vegan Cheese Ball
• Vegan Port Wine Cheese

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