Creamy Dairy-Free Ricotta (Cashew & Tofu)
A creamy, tangy dairy-free ricotta made from cashews and tofu that scoops and bakes just like the real thing.
Recipe by Andrew Tibbs, the Non Dairy Dude
Published
Dude Note
I've got a batch of this in my fridge most weeks now. Don't skip pressing the tofu. I learned that one the soggy way and I'm still not over it.
This is the ricotta I make on repeat. Soaked cashews and pressed tofu blend into something that scoops and bakes the way real ricotta does, with the cashews doing the rich part and the tofu doing the holding-together part. Skip the tofu and you end up with a watery mess in your baking dish. I found that out the hard way.
I use this wherever a recipe calls for ricotta: layered into dairy-free lasagna, piped into stuffed shells or manicotti, or sweetened up for cannoli dip. Lemon juice and nutritional yeast do the work of getting that familiar tang.
It's one blender, a few minutes of actual work, and some soaking time you can ignore while you do something else. It keeps five days in the fridge, and it's egg-free and gluten-free without me having to try.
Ingredients
Base
- 1 cupRaw cashews (soaked)
- 14 ozExtra-firm tofu (pressed at least 30 min)
- 2 tbspLemon juice
- 2 tbspOlive oil
- 1 tbspNutritional yeast
- ¾ tspSalt
Optional
- ½ tspGarlic powder
- ½ tspOnion powder
- 2 tbspUnsweetened plant milk
Instructions
- 1
Soak the cashews in water for 2–4 hours, or quick-soak in very hot water for 30 minutes. Drain and rinse well.
- 2
Press the tofu for at least 30 minutes before starting.
- 3
Add soaked cashews, lemon juice, and olive oil to a blender. Pulse until cashew nut texture has fully broken down and is smooth.
- 4
Crumble the pressed tofu into the blender. Pulse 5–10 times until the mixture resembles ricotta.
- 5
Add salt, nutritional yeast, and optional garlic and onion powder. Pulse briefly to combine.
- 6
Adjust texture as needed. Add plant milk 1 tablespoon at a time if too dry.
- 7
If serving cold, chill for 20–30 minutes to allow flavors to meld.
How we make it dairy-free
- Whole-milk ricotta → soaked cashews plus pressed extra-firm tofu give you the same scoopable texture without going watery.
- Tang → lemon juice and a little nutritional yeast get you that familiar ricotta bite.
- Richness → a spoonful of olive oil smooths everything out.
Tips & Variations
Texture Tips: For lasagna or stuffed shells, keep the ricotta thick.
Sweet Variation: Omit garlic and onion powder, add maple syrup and vanilla.
Storage: Store in an airtight container for up to 5 days.
Frequently asked questions
What does dairy-free ricotta taste like?⌄
Made from cashews and tofu with lemon and nutritional yeast, it's creamy and a little tangy, close enough to the real thing that most people won't ask questions. The cashews give it richness and the tofu keeps it from turning runny.
How long does dairy-free ricotta last?⌄
Five days in an airtight container in the fridge. If any liquid separates, just give it a stir before using.
Can I make it nut-free?⌄
The cashews are doing most of the work on texture, but you can swap them for more tofu or a sunflower-seed base if you need it nut-free. It'll come out a bit lighter, not as rich.
What can I make with dairy-free ricotta?⌄
Anywhere regular ricotta goes: lasagna, stuffed shells, manicotti, baked ziti, white pizza. Sweeten it for cannoli dip or cheesecake. One batch covers a lot of ground.
Creamy Dairy-Free Ricotta (Cashew & Tofu) · https://nondairydude.com/recipes/creamy-dairy-free-ricotta-cashew-tofu
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