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It Doesn't Taste Like Chicken

Fuss-Free Vegan Recipes

August 13, 2014 46 Comments

Homemade Vegan Cashew Ricotta

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Oh cashews, is there anything you can’t do? If you have been vegan for a while, or if you are just into interesting and healthy recipes, you may have discovered the glory of the cashew. If it’s all new to you, then be prepared to fall in love with cashews on a whole other level. No, I’m not talking roasted nut mix in a tin, I’m talking vegan cheeses, creamy dressings, luxurious sauces, just so many delicious things can be done with this wonder nut.

Today I wanted to give you an easy one. Cashew ricotta is creamy, spreadable, and can be seasoned in endless ways. Think zest, chives, black pepper, chili flakes, olive oil, truffle oil, herbs, it really is endless. I love serving this just with some crackers, spreading it on a sandwich, or to replace dairy based ricotta in almost any recipe that might call for it. Plants you’ve done it again!

Just make sure you allot yourself the 2 hours soaking time for the cashews before you want to prepare this bad boy. Or you could always toss them in water before you head to work or go to bed. They will be totally happy chillin’ for up to 12 hours I’m pretty sure.

Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken



I just got back from the health food store. In general I try to avoid health food stores, because my wallet hates them. As I explained to always patient Andrew, “You see, fancy pre-made products are more expensive then say, a banana”. Very important conversations going on over here. The good news is I grabbed some ridiculously fancy treats which will keep me sane as I do a bit of a road trip to Montreal this weekend. Fast food joints ain’t got nothing on my fancy health food store treats! Seriously though, this drive is going to take 6 hours, and I have unfortunately done it a million TRILL-E-ON times before. Does anyone have some good audio book or podcast recommendations?

Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

I am literally thinking of packing soaking cashews so I can make sure to have this cashew ricotta when I get to there. There is just something about the French cities that makes me want to whip out a vegan cheese board. Is it totally crazy to have cashews soaking in a tupperware on a road trip?

Uh, no officer, those are just cashews… in water… TO-TAL-LY normal.

Hmmm… I’ll let you know how this one goes.

Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

Cover cashews in plenty of water and let soak for at least 2 hours. Overnight is totally cool too.

Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

Drain your cashews and toss them in a food process with everything else.

Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture. Garnish as you like. You could use lemon zest, chives, black pepper, a drizzle of olive oil, chili flakes, or just leave it as is.

Spread on a cracker, use as a spread on a sandwich or just lick a spoon. Yum!

Homemade Vegan Ricotta. Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy based ricotta. Dairy, gluten, and oil free. #itdoesnttastelikechicken

4.25 from 4 votes
Print
Homemade Vegan Cashew Ricotta
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Just soak cashews, then blend with some seasonings! So easy and a much healthier alternative to dairy-based ricotta. 

Course: Appetizer, Side Dish, Snack
Cuisine: American, British, Italian
Servings: 8
Calories: 143 kcal
Author: Sam Turnbull • It Doesn't Taste Like Chicken
Ingredients
  • 1 1/2 cups raw cashews
  • 1 teaspoon lemon zest
  • 3 tablespoons lemon juice
  • 1 tablespoon nutritional yeast
  • 1 teaspoon white miso paste
  • 1 clove garlic
  • 1/4 cup non-dairy milk (such as soy or almond)
  • 1/4 cup water (use as needed to desired consistency)
Instructions
  1. Cover cashews in plenty of water and let soak for at least 2 hours. OR if you want to make this right away, boil the cashews for 10 minutes until tender.
  2. Drain your cashews and toss them in a food processor with everything else. Blend it all up, stopping to scrape down the sides every now and then until you reach your preferred ricotta texture.

Bon Appetegan!

Sam.

310 Days, 92 Recipes to go!

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Categories: 10 ingredients or less Tags: appetizer, best, Cashew, cheese, cracker, creamy, dairy free, dip, easy, gluten free, healthy, homemade, Lemon, oil free, quick, quick and easy, raw, recipe, ricotta, sandwhich, snack, spread, step by step, vegan, vegetarian

Previous Post: « Tofu Scramble: Breakfast of (vegan) Champions
Next Post: Kale & Cashew Ricotta Pasta Bake »

Reader Interactions

Comments

  1. Rita says

    December 29, 2018 at 9:55 am

    I read the comments first before making it. Based on Christine’s comment, I used less lemon and that worked well. If I used the amount in the recipe, I think it would have been too much lemon for my taste. My friends couldn’t believe it was vegan.

    Reply
    • Sam Turnbull says

      January 3, 2019 at 10:45 am

      Glad you enjoyed it, Rita 🙂

      Reply
  2. Shannon says

    December 10, 2018 at 1:17 pm

    Sorry if this has already been answered somewhere else, but does this freeze well?

    Reply
    • Sam Turnbull says

      December 13, 2018 at 9:15 am

      This will freeze just fine. Enjoy!

      Reply
  3. Mare says

    April 19, 2017 at 3:54 pm

    Does this recipe really need the miso? I have to be grain free.

    Reply
    • Sam Turnbull says

      April 20, 2017 at 8:51 am

      The miso adds a nice umami flavour. You could skip it if you like, but you might want to amp up some of the other flavours. Enjoy!

      Reply
    • Michelle says

      June 14, 2017 at 3:06 pm

      When I am out of miso, and don’t want to run to the store, I use gluten-free tamari in place of the miso (I’m not GF, I just use GF tamari). I don’t know if this will mess with the consistency or not, since my recipe I use this sub in is a vegan queso, but I thought this might be an option for you. Just an untested suggestion 🙂

      Reply
      • Sam Turnbull says

        June 15, 2017 at 10:16 am

        I would worry about using tamari here as it’s pretty dark and will add a brown colour to the ricotta…

        Reply
        • Michelle says

          June 15, 2017 at 11:20 am

          I didn’t think of that, it would look really gross! I can’t imagine brown ricotta…yikes!

          Reply
    • Lisa says

      June 29, 2017 at 12:57 pm

      Can I use this ricotta in a veggie lasagna? Does it melt or should I use it on top after veggies cooked?

      Reply
      • Sam Turnbull says

        June 30, 2017 at 10:09 am

        Absolutely, it works great in lasagna. Enjoy!

        Reply
  4. Harleyann says

    March 14, 2017 at 2:33 pm

    My local store only sells red miso paste, besides color will it taste the same??

    Reply
    • Sam Turnbull says

      March 15, 2017 at 9:10 am

      Red miso paste is much stronger in flavour, so I would start with only a little, and add more to taste as needed. Enjoy!

      Reply
  5. Laura Ferejohn says

    November 4, 2016 at 8:30 pm

    I have been looking a good vegan ricotta cheese recipe to use for a dessert. I’m concerned the miso and nutritional yeast might make it too savory. My family makes buckwheat pancakes and spreads sweetened ricotta and whatever fruit is in season. As I am newly vegan, I’d like to swap this for the dairy version. What do you think? P.S. I love your site!

    Reply
    • Sam Turnbull says

      November 5, 2016 at 9:06 am

      Thank you 🙂
      I don’t think it will be too savoury, as dairy based ricotta has the umami and cheesy flavours that those ingredients provide. That said, you can always make it without the miso and nutritional yeast to start, then slowly add them in until you reach your desired taste. Enjoy!

      Reply
  6. Christine says

    October 13, 2016 at 3:13 pm

    Just made this today in the hopes of putting it on pizza later tonight. I found it to be FAR too lemony for my use. I followed the recipe as directed. Next time, I’d start with 1.5 TBSP and taste and add as needed. To fix it, I’m adding some raw cashews and almond milk to try to dilute it… the texture is great and I’m glad I got to use some more of my miso paste!

    Reply
    • Sam Turnbull says

      October 14, 2016 at 9:04 am

      Oh that’s too bad, I love the lemony taste. Hope you were able to adjust it to your own taste preference 🙂

      Reply
  7. Alyson says

    April 7, 2016 at 7:49 pm

    How many batches would serve 40 people alongside your olive and sun dried tomato tapenade? Using this recipe for a school assignment. 🙂

    Reply
    • Sam says

      April 10, 2016 at 8:30 am

      Hmmmm… Well I guess it would depend on how many other appetizers there are but I would say double, maybe even triple the recipe. If you have leftovers, you can use it on top of a pizza or in a pasta dish later 🙂

      Reply
      • Alyson says

        April 14, 2016 at 11:49 pm

        Ok thank you 🙂

        Reply
  8. Karen says

    December 8, 2015 at 1:08 pm

    Does anyone know how long this will last in the refrigerator? (Assuming no one starts munching it.) I’m catering a large party and am doing a lot of vegan options. I’d love to make this about a week in advance.

    Reply
    • Sam says

      December 9, 2015 at 11:01 am

      Hi Karen,
      I would say it should last a week, but you could pop it in the freezer, just to be sure. Hope that helps 🙂

      Reply
      • Karen says

        December 9, 2015 at 11:26 am

        So obviously it freezes well. Good. I’m going to have quite a spread. I’ll take some pics and share them with you.

        Reply
        • Sam says

          December 10, 2015 at 10:24 am

          Yay! I look forward to it 🙂

          Reply
  9. Keisti says

    October 29, 2015 at 9:14 am

    Hi Sam! I’m making this for your kale cashew ricotta pasta bake tonight. I ran out of raw cashews so I have just under one cup raw and just over half a cup roasted salted cashews soaking right now. Do you think it will work or will the flavor be off because of the roasted ones? I’m blowing through raw cashews…never thought that would happen. Haha!

    Reply
    • Sam says

      October 29, 2015 at 11:56 am

      Hahaha! I know the feeling, going vegan = requiring never ending supply of cashews! Yes I think the roasted cashews will be fine. You might need to cut back in the salt, and they might be a bit more of a pain to blend, so make sure to really soften them first. Enjoy!

      Reply
  10. Livvey says

    May 31, 2015 at 9:44 pm

    I’m not sure I can get hold of white miso – can I use a smaller amount of “standard” miso or sub it out with something else? Thanks!

    Reply
    • Sam says

      June 1, 2015 at 3:45 pm

      Hi Livvey!
      I’m not sure what you mean by standard miso, but whatever kind you have should work just fine. The flavour and colour may vary but I bet any miso would taste great. Here is an article on the different types of miso so you can determine what kind you have: http://www.bonappetit.com/entertaining-style/article/know-your-miso hope that helps! 😀

      Reply
      • Livvey says

        June 5, 2015 at 9:27 pm

        My miso doesn’t tell me what type it is D: it’s dark brown so I think it’s most similar to red miso. As long as the general taste, etc, is the same I’m sure it’ll be great :). Thank you!

        Reply
        • Sam says

          June 6, 2015 at 9:57 am

          I’m sure it will be great too! No problem 🙂

          Reply
  11. Irene Helmich says

    May 18, 2015 at 4:19 pm

    Could you use another kind of nut? Legume?

    Reply
    • Sam says

      May 18, 2015 at 10:43 pm

      Welcome Irene!
      I think macadamia nuts would probably work well too. If you try it, let us know how it turns out 😀

      Reply
  12. Liz says

    December 30, 2014 at 6:44 pm

    I’ve made this twice….. Twice it was gobbled up (by both vegans and omnivores)
    It’s a new quick go to. More interesting than hummus and a great thing for a party! Thanks!!

    Reply
    • Samantha Turnbull says

      December 30, 2014 at 7:07 pm

      Aww that’s great!! Thanks for sharing Liz!! These kind of comments make my day. 🙂

      Reply
  13. Debbie says

    October 27, 2014 at 7:42 pm

    Looking forward to giving this a try. My daughter can’t eat dairy so fingers crossed that she loves this!

    Reply
    • Samantha Turnbull says

      October 31, 2014 at 5:16 pm

      Oh great! I’m glad you found the recipe Debbie. I hope your daughter likes this recipe 🙂

      Reply
  14. vegantarian lifestyle says

    September 5, 2014 at 8:41 am

    This looks totally great. I just looove cashews 🙂
    best, Lou

    http://vegantarianlifestyle.com

    Reply
    • Samantha Turnbull says

      September 5, 2014 at 8:52 am

      Thanks Lou! I love cashews too! They are like a wonder nut! haha

      Reply
  15. amanda says

    August 14, 2014 at 9:58 am

    yum!

    Reply
    • Samantha Turnbull says

      August 14, 2014 at 1:25 pm

      It totally is yum.

      Reply
  16. Cheryl says

    August 14, 2014 at 9:56 am

    YUM. I am envisioning cashew-ricotta ravioli.. dear God!

    Reply
    • Samantha Turnbull says

      August 14, 2014 at 1:24 pm

      Um, yum!!!! Why am I not eating that right this second??

      Reply
  17. Meredith @ Unexpectedly Magnificent says

    August 14, 2014 at 9:39 am

    Cashews are the bomb. My favorite way to utilize them is in vegan mac and cheeze. Soooo goooood!!!

    Reply
    • Samantha Turnbull says

      August 14, 2014 at 1:24 pm

      Haha! They really are. Dates are pretty impressive too! And I love Mac and cheese cashew sauce!

      Reply
    • Anonymous says

      January 15, 2015 at 1:06 pm

      please give me a good cashew mac and cheese recipe. have not ever found one I like.

      Reply
      • Samantha Turnbull says

        January 15, 2015 at 3:22 pm

        No problem, here you go: https://itdoesnttastelikechicken.com/2014/02/19/vegan-mac-and-cheese-gluten-free-and-oil-free/ 🙂

        Reply

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I'm Sam, welcome to my blog! Here you'll find my favourite fuss-free vegan recipes. You might be surprised to hear that the moment I decided I was going to go vegan, I was completely and utterly bummed about it. Here's my story →

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