Made with just 6 simple ingredients, this almond and cashew vegan ricotta cheese taste just like the real deal! It’s easy to make without any dairy. Serve it with pasta or as a dip with your favorite crackers.
I’m fully convinced that if you did a blind taste test of this vegan ricotta with a regular ricotta you wouldn’t know the difference. The taste, the texture, the everything. It’s just too good!
This particular ricotta is made with a base of cashews and almonds with some garlic, lemon, nutritional yeast and salt for flavor.
It’s incredibly easy recipe that takes all of 3 minutes to make. All you need is a few simple ingredients and a food processor and you’ll have a fresh bowl of ricotta in no time. It’s the perfect recipe if you’re new to making nut based cheese since it is so simple to make.
How to make this recipe
I have found the most success with this vegan ricotta without soaking the cashews. So that really cuts down on the prep time and allows the recipe to be ready to eat in just 5 minutes! First things first, add all ingredients to a food processor.
Start with ¾ cup of water and add more if you prefer after it processes.
Process until smooth, scraping down the sides of the food processor as needed. It should look somewhat like hummus, but not quite as creamy and slightly thicker.
You want there to still be a little bit of texture, it should almost look a bit bumpy. I know that sounds odd, but it should look similar to regular ricotta cheese.
Taste and add more salt, pepper or other seasonings as desired.
Does it keep?
Once prepared, this recipe will store in the fridge for about a week. Keep it in an air tight container and mix it up well before serving for best results.
However, this recipe is freezer friendly! You can make a double batch and save some in an air tight container in the freezer for up to 2 months. Allow it to defrost in the fridge overnight, then give it a quick stir and it’ll be (almost) good as new.
Tips & tricks
You can use all slivered almonds or all cashews for this recipe, but I prefer the flavor/texture with a mix of both. Delicious either way!
Be sure to use blanched and slivered almonds for this recipe. You don’t want regular raw almonds because you don’t want any of the skin in the ricotta.
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Vegan Almond and Cashew Ricotta
- Add all ingredients to a food processor.
- Start with ¾ cup of water and adjust as needed.
- Process until smooth, scraping down the sides of the food processor as needed. It should look somewhat like hummus, but with a bit more texture. You can add more water as needed to achieve your desired consistency.
- Taste and add more salt, garlic, pepper or other seasonings as desired.