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Best Vegan Ricotta Cheese Recipe with Cashews and Almonds

Today I’m excited to share with you my new vegan ricotta cheese recipe with a cashew-almond base. I’m not big on bragging, but I’m quite sure that this is the best vegan ricotta I’ve ever tasted, both in flavor and texture!

Any vegan who used to love cheese in their pre-vegan days would probably agree that ricotta cheese has a special place in the cheese hierarchy. It’s an important “building block” of so many delicious Italian-inspired dishes like lasagna, stuffed shells, all kinds of pastas, etc.

So what does one do about ricotta when they go vegan? Look for a perfect vegan ricotta cheese recipe, of course!

Vegan ricotta cheese recipe with almonds and cashews

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I’ve tried countless vegan ricotta recipes over the years, and while some of them were better than others, most of the time they left me missing the real thing.

Tofu-based vegan ricotta cheese recipes tend to be on the leaner side, so they often lack the creamy depth of flavor that the full-fat ricotta has.

Nut-based vegan ricotta cheeses tend to be creamier, but the texture can be hit or miss.

So in my search for a perfect vegan ricotta in the 5+ years since going vegan, I’ve made countless batches of vegan ricotta cheese recipes off the internet.

I used that ricotta in a variety of my favorite Italian recipes like lasagna, pizza, stuffed shells, etc. The flavors were often spot-on, especially when my homemade vegan ricotta was mixed in with other ingredients of each recipe.

But what about the texture? I was still on a lookout for the perfect vegan ricotta cheese that would taste and feel spot-on when eaten off the spoon.

Soy-free vegan ricotta cheese recipe - made from almonds and cashews

It still took me a while to get there.

Nut-based vegan ricotta recipes often yield cheese that’s either too smooth, or its ‘grit’ is a bit harder than that of the dairy-based ricotta. If you remember the texture of the latter, its ‘grit’ is rather soft.

So for a while there, I was trying to recreate that ‘soft grit’ with various degrees of success, until one day it hit me: I should try boiled slivered almonds!

Dairy-free soy-free vegan ricotta cheese recipe

This may sound bizarre, but it worked like a charm!

I got the idea to boil slivered almonds for vegan ricotta cheese from The Superfun Times Vegan Holiday Cookbook by the brilliant Isa Chandra Moskowitz. Isa uses boiled almonds to make the filling for her arancini (stuffed italian rice balls).

I loved the perfect soft ‘grit’ of Isa’s ricotta recipe, but I wanted to make it a bit creamier so that it tasted just like the real deal off the spoon.

So I decided to make a liquidy cashew base with the ‘usual suspects’ of vegan cheese recipes like nutritional yeast, garlic and lemon juice.

The resulting vegan ricotta was ah-ma-zing! I used it in lots of recipes in the past year, and every time it got rave reviews both from vegans and omnivores.

Most recently, I made vegan stuffed shells for Rob’s birthday party, and our guests were thoroughly impressed.

Dairy-free vegan ricotta cheese recipe made from almonds and cashews

How to make vegan ricotta cheese

Making my vegan ricotta cheese recipe is actually quite easy!

You’ll need blanched slivered almonds, raw cashews, lemon juice, water, nutritional yeast, fresh or granulated garlic, and salt (see the exact proportions in the recipe below).

First, you boil the almonds for 30 minutes. While they’re boiling, you combine the rest of the ingredients in a blender (a high-speed one like Vitamix works great) and blend until smooth.

Lastly, you add the drained boiled almonds to the cashew mixture in the blender, and blend for a few seconds to let the almonds break down to form that familiar gritty ricotta texture.

How much almonds and cashews does this vegan ricotta recipe call for?

Since I posted this recipe, I’ve had readers comment that they have gotten different consistency (too thick or too watery) even if they follow this recipe exactly.

This most likely happens because slivered almonds can take up the same volume in 1 1/2 cup measure but weigh differently.

To fix this issue, we need to measure the nuts by weight.

I discovered that 8 oz of slivered almonds and 4 oz of cashews will provide the most consistent result for texture and thickness of the finished ricotta cheese.

Note that 8 oz of almonds and 4 oz of cashews will look a bit more than 1 1/2 cups and 1/2 cups respectively (the amounts listed in the recipe card below).

As for the rest of the ingredients, 1 cup of water listed in the recipe card will likely be enough. However, if you clearly hear the blender struggling (like it’s “spinning its wheels”), add more water, 1/4 cup at a time.

The rest of the ingredients don’t need to be adjusted since ricotta naturally has a milder taste.

How many calories are in vegan ricotta?

This recipe yields about 2.5 cups of vegan ricotta. If you use 1/2 cup as the serving size, it has 254 calories, with 20.8 grams of total fat, 2.4 grams of saturated fat, zero cholesterol or trans fat, 12 grams of carbohydrates, and 9 grams of protein.

For more detailed nutritional information, please refer to the recipe below. (Note: this nutritional data is approximate.)

Vegan ricotta cheese with almonds and cashews - a dairy-free ricotta cheese recipe

Isn’t it expensive to use both cashews and almonds in this recipe?

Sure, I’ll agree that using both types of nuts here can get pricey. Other vegan ricotta recipes, tofu-based in particular, can be easier on the wallet.

But consider this: if you’re making a special occasion dinner, or planning a nice meal to entertain vegan and/or omnivore guests, this recipe is 100% worth the money.

If your guests are not impressed, feel free to send me an angry email 🙂

Yield: 2.5 cups

Vegan Ricotta Cheese with Cashews and Almonds

Vegan ricotta cheese recipe with almonds and cashews

This vegan ricotta cheese recipe calls for raw slivered almonds and cashews to yield a delicious and versatile vegan ricotta that can be used in a variety of recipes. This dairy-free, soy-free vegan ricotta cheese will impress vegans and omnivores alike. *PLEASE READ NOTE BELOW for tips on achieving proper consistency.*

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes


  • 8 oz (1.5 cups or a little more*) blanched slivered almonds
  • 4 oz (1/2 cup or a little more*) raw cashews, soaked for 1-2 hours (no need to soak if using a high-powered blender)
  • 1 cup filtered water (plus a little more if needed)
  • 1/4 cup fresh lemon juice
  • 1 Tbsp nutritional yeast
  • 1-2 garlic cloves OR 1/2 tsp granulated garlic
  • 1 tsp salt (or to taste)



  1. In a small saucepan, bring about 4 cups of water to a boil. Add slivered almonds and boil for 30 min. Drain and set aside.
  2. Meanwhile, combine the rest of the ingredients in a blender (high-powered blenders like Vitamix work best, but regular is OK too). Blend until the mixture is smooth, scraping down the sides with a rubber spatula as needed.
  3. Mix in the boiled almonds and blend for 20-30 seconds more, or until the almonds break down into a slightly gritty, ricotta-like consistency.
  4. Use right away in your favorite recipes, or refrigerate in an airtight container for up to 5 days.


* Weighing almonds and cashews for this recipe will provide the most consistent result for texture and thickness of the ricotta cheese.

Note that 8 oz of almonds and 4 oz of cashews will look a bit more than 1 1/2 cups and 1/2 cups respectively. 1 cup of water will likely be enough, but if the ricotta looks too thick in the blender (or if you clearly hear the blender "struggling" like it's spinning wheels), add more water, 1/4 cup at a time.

The rest of the ingredients don't need to be adjusted since ricotta naturally has a milder taste.

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Nutrition Information:



Serving Size:

1/2 cup

Amount Per Serving: Calories: 254Total Fat: 20.8gSaturated Fat: 2.4gTrans Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 12gFiber: 4.5gSugar: 2.2gProtein: 9.2g

Please note that the provided nutritional information data is approximate.

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Alina Zavatsky - Vegan Runner Eats
Alina first made a switch to a vegan diet in 2013 to optimize her athletic performance as a marathon runner. Eventually she embraced veganism as a way to be kinder to fellow living beings and the environment. Alina hopes that this blog helps its readers on their path to becoming vegan and making this world a better place.


Thursday 14th of September 2023

My favorite vegan ricotta recipe:

Cashew Cheese (ricotta-like) ½ c cashews, soaked overnight or with a 30 min. soak in boiling water 2/3 c water ½ t kosher salt or ¼ t regular salt juice of ½ a lemon ½ T arrowroot or 1 t cornstarch ¼ t garlic powder

Combine all with stick blender in blender cup. If using for a recipe in which it will NOT be heated later, pour into saucepan and heat until thickens (You do not need to do this if you use arrowroot.).


Monday 13th of February 2023

Hi! First time making this and my grocery store sells already blanched almond slivers. Can I skip the boiling almond step if I use those?

Alina Zavatsky - Vegan Runner Eats

Wednesday 15th of February 2023

Hi Jackie! Texture-wise, I wouldn't recommend skipping boiling because it softens the almonds and keeps them from getting completely blended into the ricotta (this will mimic the slightly grainy, chewy texture of dairy ricotta). However, if getting that texture isn't very important to you, feel free not to boil the almonds.


Thursday 27th of May 2021

What would the weight of the almonds be? I'm still seeing 1 1/2 cups. I'm reluctant to try it and have it come out watery. Food processor? Or blender? I have a blender, but I don't have a Vitamix :(, but my food processor is pretty beefy. Which would you recommend? Thanks much!

Alina Zavatsky - Vegan Runner Eats

Thursday 27th of May 2021

Hi Suzy! I just updated the post and the recipe card with the weight of nuts that I've found works best. Please see all the details above.


Tuesday 31st of December 2019

whew, i feel better ?thanks so much! i’m gonna try it again. also, good to know about jambalaya recipe too.

Teresa Oakley

Monday 23rd of December 2019

love this recipe. when I made the it 1st time it came out perfect and tasted delicious, however the last 2 times i’ve made it, way to much liquid, it was like water. I thought i did everything exactly the same, apparently not. What could I be doing wrong ?


Saturday 5th of December 2020

I'm trying to recreate the Italian cookie, "Ricotta Egg Biscuits" for my husband. If I eliminate the garlic do you think this ricotta recipe might work in a cookie? The cookies tend to be a bit soft and crumbly in texture when you follow the traditional recipe. Thanks!

Alina Zavatsky - Vegan Runner Eats

Monday 30th of December 2019

Hi Teresa! It's hard to say what went wrong, especially since it came out good the first time. Did you make it with white or brown rice? I usually make it with white basmati rice, and it works fine every time. But if I use brown rice, it will take much longer for all liquid to absorb.

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