Finally, the vegan ricotta you have been waiting for…

vegan ricotta cheese flavoured with basil

This stuff is life-changing.

I love cheese. I admit it, I do. I really, really do.

And I have yet to find a commerical vegan cheese that I like. Not-a-one. Attempts to make my own have been meh at best. I’ve dumped more batches of orange goo that I should admit. I’m convinced that there must be something out there that is good. And easy. And not requiring expensive equipment and ingredients, because I just can’t buy another largish small kitchen appliance that I never use. {I’m looking at you.. Juicer and your best friend Bread Machine}. I’ve been kinda stubborn about this.

So after all this trial and error, I’ve discovered this. A vegan ricotta cheese that is just perfect. Exactly right. Texture is right. Flavour is right. Everything is right. 

And happily, I have finally found a vegan cheese that I can dollup on top of my soup, slather on my morning toast, or stuff into a pita or two for lunch.

If you plan ahead just a bit and get the cashews soaking ahead of time, you can whip this up in about 10 minutes and then it is ready to serve. Although, I think this ricotta benefits from a 30 minute chill before serving. 

It will keep for about a week, well covered and refrigerated.

Vegan Basil Ricotta | The infinebalance Food Blog

How to make plant-based ricotta cheese:


Vegan Basil Ricotta

Fresh and easy plant-based ricotta
Prep Time10 mins
Total Time10 mins
Servings: 1 cup


  • 1 cup cashews soaked at least 30 minutes in hot boiling water or overnight in cool water
  • 1/4 cup unflavoured unsweetened almond or cashew milk
  • 1 tablespoon good quality extra virgine olive oil
  • 1 tablespoon lemon juice about juice from half a lemon
  • generous pinch of salt
  • 4 oz of firm tofu drained and patted (or gently squeezed of excess moisture)
  • 3-4 tablspoons pesto be sure to check it is vegan or dairy-free


  • Soak cashews for a least 30 minutes, but 4-6 hours is ideal. Drain after soaking. Discard soaking water.
  • Add cashews and milk to the jar of a blender and blend until smooth and creamy. This can take several minutes, depending on your blender. Scrap the sides of the bowl down several times. You are going for smooth and creamy and fluffy, not nut-butter thick. It might still be a bit grainy- and that is okay. Add lemon juice, pesto, olive oil and a generous pinch of salt. Blend again. Taste for seasoning. Adjust if necessary.
  • Crumble in tofu and pulse a few times until tofu is broken up and evenly incorporated throughout the mixture. It will look like ricotta at this point. Add a splash of milk if its a bit too thick, pulse, then serve. Cheese will keep for about a week, covered and refrigerated.


quick whiz in a blender, just soak your cashews first.
Trish Cowper | the infinebalance food blog