This Cashew Tofu Ricotta is a creamy, dairy-free alternative perfect for lasagna, stuffed shells, dips, and spreads. Made with tofu, cashews, lemon, and garlic, it has a rich, cheesy texture without any dairy. Ready in 5 minutes!
If you're asking if tofu and cashews could really replace that creamy, slightly tangy richness of traditional ricotta, I'm here to say that it can.
This cashew tofu ricotta is ridiculously easy, comes together in five minutes, and somehow manages to taste both rich and light simultaneously, much like the traditional.
I love that it’s versatile enough for everything from my Vegan Lasagna and Vegan Stuffed Shells to dolloping Vegan White Lasagna Soup. It’s also one of those recipes that is prepped ahead.
Whether you’re making a cozy pasta dish or just need a quick dairy-free spread or dip, this recipe never lets me down!
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Why You'll Love This Recipe
- It's ready in just 5 minutes with a blender or food processor.
- A perfect vegan ricotta substitute for lasagna, stuffed shells, and manicotti.
- Can also be used in pizza, as a spread, or as a dip.
- Flavor is adjustable to your liking!
- Stores really well in the fridge for up to 5 days, making meal prep easy.
Ingredients
Tofu: Firm tofu creates a thick texture like the one pictured, while soft tofu makes it creamier - choose based on your preference.
Cashews: Use one of the methods in Guide to Soaking Cashews to soften up the cashews before blending. Even if you have a high-speed blender or food processor, I think the ricotta benefits from a bit of softening.
See the recipe card for quantities and a complete list of ingredients.
Variations
- Blend in fresh basil, parsley, or chives.
- Add roasted garlic instead of raw.
- Stir in red pepper flakes or a dash of hot sauce for some heat.
- Mix in a tablespoon of white miso for a deeper umami flavor.
How To Make Cashew Tofu Ricotta
This is an easy dump-and-blend recipe. See the recipe card for details.
Step 1: Combine all the ingredients in a food processor or blender.
Step 2: Adjust flavor as needed.
Top Tips
- I prefer using a food processor over a blender because scraping ricotta out of a blender is like squeezing the last bit of lotion from a pump bottle. It’s a battle you never win. No matter how much I try, there’s always a rogue scoop hiding under the blades, mocking me. The food processor, on the other hand, makes life easier. With a quick scrape, every creamy bit is ready to go!
- Always soak the cashews no matter what equipment you use to blend for the best and most effortless results. See Guide to Soaking Cashews for quick methods.
- For a thinner ricotta, add some water. It makes a smoother, spreadable version.
- Store in an airtight container to keep it fresh. If it sits out for a while, the top might begin to look a little yellowish, don’t worry. Just stir it, and it’ll return to its smooth, creamy self - same flavor and texture, and you’re good to go!
Serving Suggestions
- Use it in ravioli or as a creamy filling for manicotti.
- Dollop into Vegan Pizza Rolls or on top of 100% Biga Neapolitan Pizza.
- Slather it on toasted sourdough, crostini, or crackers for a simple appetizer.
- Add a scoop to grain bowls, roasted veggies, or fresh tomato salads for extra creaminess.
Recipe FAQS
If using a high-speed blender, soaking isn’t absolutely necessary, but it is recommended. If using a regular blender or food processor, soak cashews for at least 4 hours or use a quicker method in my Guide to Soaking Cashews. I love to microwave them for the fastest turnaround.
Yes, but I find that freezing slightly changes the texture. Thaw in the fridge and stir well before using.
Got a minute? I'd love for you to comment and rate Cashew Tofu Ricotta. Your feedback is invaluable. Did you love it? Did you make any fun twists? Let me know how my directions worked so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
Cashew Tofu Ricotta
Ingredients
- 1 cup raw cashews softened*
- 1 block firm tofu
- ½ cup nutritional yeast
- 3 tablespoons lemon juice about 1 ½ lemons
- 2 cloves garlic
- 2 tablespoons Italian seasoning
- ½-1 teaspoon salt to taste
- ¼ teaspoon pepper to taste
Instructions
- Blend Tofu Ricotta: Make the tofu ricotta by combining the drained tofu, softened cashews*, nutritional yeast, lemon juice, garlic, Italian seasoning, salt, and black pepper in a food processor or blender. Blend until the mixture is smooth and creamy.
- Adjust: If the mixture is too thick, add a splash of water one tablespoon at a time, until it reaches your desired consistency. Scrape down the sides as needed to ensure everything is well blended. Taste and adjust the seasoning. Add more lemon for brightness, salt for depth.
- Store or Use: Once smooth and well combined, use immediately or refrigerate for later.
Regi Pearce says
This Cashew Tofu Ricotta is creamy, rich, and perfectly textured without any dairy. I love how quick and easy it is to make -just toss everything in a food processor, blend, and it’s ready to go. The texture is spot on, and the flavors get even better after a little time in the fridge. I’ve used it in lasagna, stuffed shells, and even as a spread on toast.