Sweet Dairy-Free Ricotta
A lightly sweet dairy-free ricotta made from cashews and tofu, smooth enough for cannoli, cheesecake, or just toast and jam.
Recipe by Andrew Tibbs, the Non Dairy Dude
Published
This is the dessert version of my regular dairy-free ricotta. Same cashew and tofu base, but I sweeten it, add vanilla, and swap in coconut cream instead of olive oil so it leans sweet instead of savory. It's what I make whenever a dessert needs that soft, slightly tangy ricotta texture and dairy isn't an option.
One batch covers a lot of ground. Fold it into dairy-free cannoli dip, layer it into dairy-free cheesecake, or just spread it on toast with jam and call it breakfast. If you need ricotta for lasagna or stuffed shells, this isn't your recipe: use the savory dairy-free ricotta instead.
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
- ¼ 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 soaked cashews, lemon juice, and coconut cream to a blender. Pulse until cashew nut texture has fully broken down and is smooth.
- 4
Crumble the pressed tofu into the blender 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.
How we make it dairy-free
- Sweetened dairy ricotta → Soaked cashews and pressed extra-firm tofu blend up into the same kind of structure and creaminess, no dairy needed.
- Olive oil (used in the savory version) → Swapped for coconut cream here. It adds richness without the savory edge, which fits a dessert ricotta a lot better.
- Sugar → Powdered sugar dissolves clean into the blend so you don't get any grit, just straightforward sweetness.
- Flavor and brightness → Lemon juice and a little zest keep it from tasting flat, and vanilla rounds it out so it actually reads as ricotta.
Press your tofu well or the ricotta ends up watery instead of thick.
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.
Frequently asked questions
Can I use a different nut instead of cashews?⌄
Cashews are doing most of the work for texture here, so they're hard to swap straight across. If you need this nut-free, try sunflower seeds soaked the same way as the cashews. The flavor shifts a bit but the texture holds up reasonably well.
Can I make this ahead of time?⌄
Yes, and honestly it's better the next day once the flavors settle. Make it up to 3 days ahead and keep it covered in the fridge until you need it.
How do I store leftovers?⌄
Keep it in an airtight container in the fridge for up to 5 days. Give it a stir before using since it can firm up a little when cold.
What should I serve this with?⌄
Cannoli shells, a graham cracker crust for cheesecake, or just toasted bread with jam. It also works as a dip for fruit if you want something lighter.
Sweet Dairy-Free Ricotta · https://nondairydude.com/recipes/sweet-dairy-free-ricotta
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