Best Vegan Ricotta Cheese Recipe with Cashews and Almonds

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Any vegan who used to love cheese in their pre-vegan days would probably agree that ricotta cheese has a special place in the cheese hierarchy. It’s an important “building block” of so many delicious Italian-inspired dishes like lasagna, stuffed shells, all kinds of pastas, etc.

So what does one do about ricotta when they go vegan? Look for a perfect vegan ricotta cheese recipe, of course!

Today I’m excited to share with you my new vegan ricotta cheese recipe with a cashew-almond base. I’m not big on bragging, but I’m quite sure that this is the best vegan ricotta I’ve ever tasted, both in flavor and texture!

Vegan ricotta cheese recipe with almonds and cashews

What’s the big deal about this particular ricotta cheese, you may ask? I’ve tried countless vegan ricotta recipes over the years, and while some of them were better than others, most of the time they left me missing the real thing.

Tofu-based vegan ricotta cheese recipes tend to be on the leaner side, so they often lack the creamy depth of flavor that the full-fat ricotta has. Nut-based vegan ricotta cheeses tend to be creamier, but the texture can be hit or miss.

So in my search for a perfect vegan ricotta in the 5+ years since going vegan, I’ve made countless batches of vegan ricotta cheese recipes off the internet to use in a variety of my favorite Italian recipes like lasagna, pizza, stuffed shells, etc. The flavors were often spot-on, especially when my homemade vegan ricotta was mixed in with other ingredients of each recipe.

But what about the texture? I was still on a lookout for the perfect vegan ricotta cheese that would taste and feel spot-on when eaten off the spoon.

Soy-free vegan ricotta cheese recipe - made from almonds and cashews

It still took me a while to get there.

Nut-based vegan ricotta recipes often yield cheese that’s either too smooth, or its ‘grit’ is a bit harder than that of the dairy-based ricotta. If you remember the texture of the latter, its ‘grit’ is rather soft.

So for a while there, I was trying to recreate that ‘soft grit’ with various degrees of success, until one day it hit me: I should try boiled slivered almonds!

Dairy-free soy-free vegan ricotta cheese recipe

This may sound bizarre, but it worked like a charm! I got the idea to boil slivered almonds for vegan ricotta cheese from The Superfun Times Vegan Holiday Cookbook by the brilliant Isa Chandra Moskowitz. Isa uses boiled almonds to make the filling for her arancini (stuffed italian rice balls).

I loved the perfect soft ‘grit’ of Isa’s ricotta recipe, but I wanted to make it a bit creamier so that it tasted just like the real deal off the spoon. So I decided to make a liquidy cashew base with the ‘usual suspects’ of vegan cheese recipes like nutritional yeast, garlic and lemon juice.

The resulting vegan ricotta was ah-ma-zing! I used it in lots of recipes in the past year, and every time it got rave reviews both from vegans and omnivores. Most recently, I made vegan stuffed shells for Rob’s birthday party, and our guests were thoroughly impressed.

Dairy-free vegan ricotta cheese recipe made from almonds and cashews

Frequently Asked Questions:

How do I make vegan ricotta cheese?

Making my vegan ricotta cheese recipe is actually quite easy! You’ll need blanched slivered almonds, raw cashews, lemon juice, water, nutritional yeast, fresh or granulated garlic, and salt (see the exact proportions in the recipe below).

First, you boil the almonds for 30 minutes. While they’re boiling, you combine the rest of the ingredients in a blender (a high-speed one like Vitamix works great) and blend until smooth. Lastly, you add the drained boiled almonds to the cashew mixture in the blender, and blend for a few seconds to let the almonds break down to form that familiar gritty ricotta texture.

How many calories are in vegan ricotta cheese?

This recipe yields about 2.5 cups of vegan ricotta. If you use 1/2 cup as the serving size, it has 254 calories, with 20.8 grams of total fat, 2.4 grams of saturated fat, zero cholesterol or trans fat, 12 grams of carbohydrates, and 9 grams of protein.

For more detailed nutritional information, please refer to the recipe below. (Note: this nutritional data is approximate.)

Vegan ricotta cheese with almonds and cashews - a dairy-free ricotta cheese recipe

Isn’t it expensive to use both cashews and almonds in this recipe?

Sure, I’ll agree that using both types of nuts here can get pricey. Other vegan ricotta recipes, tofu-based in particular, can be easier on the wallet. But consider this: if you’re making a special occasion dinner, or planning a nice meal to entertain vegan and/or omnivore guests, this recipe is 100% worth the money. If your guests are not impressed, feel free to send me an angry email 🙂

Yield: 2.5 cups

Vegan Ricotta Cheese with Cashews and Almonds

Vegan Ricotta Cheese with Cashews and Almonds

This vegan ricotta cheese recipe calls for raw slivered almonds and cashews to yield a delicious and versatile vegan ricotta that can be used in a variety of recipes. This dairy-free, soy-free vegan ricotta cheese will impress vegans and omnivores alike.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 1.5 cups blanched slivered almonds
  • 1/2 cup raw cashews, soaked for 1-2 hours (no need to soak if using a high-powered blender)
  • 1 cup filtered water
  • 1/4 cup fresh lemon juice
  • 1 Tbsp nutritional yeast
  • 1-2 garlic cloves OR 1/2 tsp granulated garlic



  1. In a small saucepan, bring about 4 cups of water to a boil. Add slivered almonds and boil for 30 min. Drain and set aside.
  2. Meanwhile, combine the rest of the ingredients in a blender (high-powered blenders like Vitamix work best, but regular will work too). Blend until the mixture is smooth, scraping down the sides with a rubber spatula as needed.
  3. Mix in the boiled almonds and blend for 20-30 seconds more, or until the almonds break down into a slightly gritty, ricotta-like consistency.
  4. Use right away in your favorite recipes, or refrigerate in an airtight container for up to 5 days.

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Nutrition Information:



Serving Size:

1/2 cup

Amount Per Serving: Calories: 254Total Fat: 20.8gSaturated Fat: 2.4gTrans Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 12gFiber: 4.5gSugar: 2.2gProtein: 9.2g
Please note that the provided nutritional information data is approximate.
Perfect vegan ricotta cheese recipe - nut based, soy-free, gluten-free, oil-free plant-based cheese recipe

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About Alina Zavatsky - Vegan Runner Eats

Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Eventually she embraced veganism as a way to be kinder to fellow living beings and the environment. Alina hopes that this blog helps its readers on their path to becoming vegan and making this world a better place.

13 Responses to Best Vegan Ricotta Cheese Recipe with Cashews and Almonds

  1. What a great idea! I love that you used almonds and cashews to make “ricotta cheese”. I’m going try try and see if I can do it justice. Thanks for sharing.

  2. Mari says:

    Any chance of the stuffed shell recipe being added please 😊

  3. Teresa Oakley says:

    love this recipe. when I made the it 1st time it came out perfect and tasted delicious, however the last 2 times i’ve made it, way to much liquid, it was like water. I thought i did everything exactly the same, apparently not. What could I be doing wrong 🙃

    • Hi Teresa! It’s hard to say what went wrong, especially since it came out good the first time. Did you make it with white or brown rice? I usually make it with white basmati rice, and it works fine every time. But if I use brown rice, it will take much longer for all liquid to absorb.

      • Teresa says:

        Hi Alina,
        I’m confused, I was referring to the vegan ricotta cheese recipe. I don’t remember using or seeing rice as an ingredient. Am I missing something?
        Thanks much

        • Oh, I was confused too – my website backend doesn’t show me what post you’re commenting on if I’m looking on my phone, and I haven’t had access to my computer for over a week, so I thought you were commenting on my IP jambalaya recipe – it gets a lot of comments these days.

          Anyway, re: ricotta – it’s possible that the amount of almonds was a bit off. When we pack them in a measuring cup, it looks like there are 1.5 cups by volume every time, but because the pieces are so chunky (compared to, say, if you’re measuring flour), they may have more space in between one time, and less space another time.

          This happened to me too, actually – sometimes this ricotta comes out more watery. I need to measure it by weight, not volume, next time I make it, and update the recipe.

  4. Teresa says:

    whew, i feel better 😬thanks so much! i’m gonna try it again. also, good to know about jambalaya recipe too.

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