If you’re looking for a plant-based cheese option, try this vegan ricotta cheese recipe. It’s super quick and easy, with 8 ingredients and only 10 minutes to prepare.

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Vegan Ricotta Cheese

This vegan ricotta cheese is so creamy, thick and delicious. Use it in dishes like lasagna and pizza, or as a spread for toasts and sandwiches. However you choose to serve it, it will not disappoint! All you need to do is blend the ingredients in a food processor. Watch how easy it is to make it!

Ingredients

To make this vegan ricotta cheese, you will need the following 8 ingredients:

• Tofu
• Cashew nuts 
• Nutritional yeast
• Miso
• Garlic
• Apple cider vinegar
• Salt
• Oat milk

Ingredient Notes

Tofu – I use firm tofu. Extra-firm tofu would work too, but silken tofu has too much water so it would not be ideal for this recipe.

Cashews – soak raw cashews in water for several hours (or overnight). If you don’t have enough time to properly soak them, you could soak them in hot water for about 15 minutes.

Miso – miso adds “umami” , an added depth of flavor and savoriness to the cheese. I use white miso paste, but any type of miso will work.

Apple cider vinegar – this can be subbed with lemon juice.

Oat milk – can be subbed with any other non-dairy milk. Just be sure to use an unsweetened, unflavored kind.

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

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