Homemade Vegan Cashew Ricotta

I have some leftover pumpkin puree and want to stuff some pasta shells with it, so I thought this ricotta recipe would work better than the tofu ricotta (which I have used very successfully with lasagne, but found it a bit too lemony for this). I did not add the lemon zest because, well, pumpkin. I did add1 tbsp of apple cider vinegar to add acid without increasing the lemony flavour. It is perfection! Now I just need to nail the proportions of pumpkin puree to ricotta. I will season it with sage and black pepper, maybe a pinch of nutmeg, and will bake the shells with a bit of marinara.

This is the only ricotta recipe we use! It tastes great and is easy to make. I love being able to substitute almonds if I’m out of cashews.

I used this ricotta recipe in a baked ziti. I topped with your gooey cheese recipe. It was delicious. I’ve used other “cheese” recipes, but they always have a “taste” that isn’t horrible, but isn’t great. Neither of these recipes has that distinct taste I will make both recipes again. Thanks for sharing them.

Hi Sam,

Fantastic ricotta. I was never that big on dairy ricotta before I went vegan. I was eating this, on the other hand, by the spoonful. Worked well in (of course) lasagna. Omni partner, who otherwise isn't a fan of nut-based cheeses, liked this.

I changed my pre vegan lasagna recipe into vegan. I mixed the ricotta cheese with my spices for layering. It was delicious in my recipe. Thank you! I can’t wait to try it in other recipes.