Ricotta is traditionally a soft Italian cream cheese made from cow, sheep, goat, or Italian water buffalo milk whey leftover from the cheese production. Furthermore, it’s definitely much better than store-bought alternatives!īesides, being simple, healthy, and relatively budget-friendly, this homemade vegan cashew ricotta contains no additives or preservatives, and it’s so delicious! You can use it for any Italian dishes, including pasta, ravioli, tortellini, lasagna, gnocchi, tomato soup, or whatever you love! Plus, it makes a great spread for homemade bagels, vegan Naan, toast, bread baguette, etc. Anyway, whatever version you’ll try – it’s so easy to make vegan ricotta from scratch. Here on the blog, you’ll also find an almond tofu ricotta version using almonds, tofu, and dairy-free yogurt which is also very delicious.
Anyway, I thought that this amazing dairy-free ‘cheese’ alternative deserves an extra blog post so you can find it easily at any time! Almond Tofu Ricotta There are many ways to make vegan ricotta cheese but this cashew version is my favorite! I’ve already used it in my recipe for vegan dumplings stuffed with spinach and cashew ricotta but you can also find this recipe in my cookbook. This vegan cashew ricotta cheese recipe is quick and easy to make with just 5 ingredients in under 3 minutes and the perfect homemade pantry staple! It is naturally gluten-free, soy-free, healthy and a delicious dairy-free ricotta alternative that adds extra nutrition and flavor to your favorite meals! My favorite quick and easy Cashew Ricotta recipe
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