Sweet Dairy-Free Ricotta
A lightly sweet, creamy dairy-free ricotta perfect for desserts like cannoli, cheesecake, pastries, and toast. Made from cashews and tofu, this ricotta delivers a smooth, rich texture with classic ricotta flavor — without any dairy.
This recipe uses: Dairy-Free Cannoli Dip with Sweet Ricotta
Ingredients
Base
- 1 cupRaw cashews (soaked)
- 14 ozExtra-firm tofu (pressed at least 30 min)
- 2 tbspLemon juice
- 2 tbspCoconut cream
Sweetener
- 3 tbspPowdered sugar
Flavor
- 1 tspVanilla extract
- 0.25 tspSalt
Optional
- 1 tspLemon zest (optional)
Instructions
- 1
Press the tofu for at least 30 minutes before starting. Wrap it in a clean kitchen towel or several layers of paper towels and place a heavy pan or cutting board on top. Alternatively, use a tofu press. Thorough pressing is especially important for dessert applications — excess moisture will make the ricotta loose and difficult to pipe or set.
- 2
Soak the raw cashews in water for 2–4 hours or quick-soak in very hot water for 15 minutes. Drain and rinse well.
- 3
Add the soaked cashews, lemon juice, and coconut cream to a food processor. Pulse until the mixture is mostly smooth but still slightly textured.
- 4
Crumble the pressed tofu into the food processor and pulse until a ricotta-like texture forms. For dessert applications, blend slightly smoother than savory ricotta.
- 5
Add powdered sugar, vanilla extract, and salt. Blend until fully incorporated and creamy. Taste and adjust sweetness by adding more powdered sugar one teaspoon at a time. For a more complex, caramel-like sweetness, substitute some or all of the powdered sugar with maple syrup — start with 2 tablespoons and adjust to taste, keeping in mind maple syrup adds moisture and a distinct flavor.
- 6
Fold in lemon zest if using.
- 7
Chill for 20–30 minutes before serving to allow the texture to firm up and flavors to develop. Note: unlike the savory ricotta in this series, this version omits nutritional yeast — its cheesy, savory flavor is not appropriate for dessert applications.
Dairy Substitutions Used
Traditional sweetened ricotta is replaced with a blend of cashews and tofu for structure and creaminess. Coconut cream replaces the olive oil used in the savory version of this ricotta, adding richness with a neutral-to-sweet flavor more suited to dessert applications. Powdered sugar provides clean, neutral sweetness without dairy.
Tips & Variations
Texture control: Blend longer for a smoother texture (great for cheesecake filling or piping) or less for a slightly grainy, traditional ricotta feel.
Sweetener swap: Substitute maple syrup for powdered sugar for a more complex, caramel-like flavor — ideal for toast or cheesecake. Start with 2 tablespoons and adjust to taste.
Flavor boost: Add orange zest or almond extract for a classic cannoli-style flavor.
Make it thicker: Reduce coconut cream slightly or chill longer for a firmer set.
Storage: Keeps in the refrigerator for up to 5 days in an airtight container.