Vegan Basil Ricotta | The infinebalance Food Blog
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Vegan Basil Ricotta

Fresh and easy plant-based ricotta
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Condiment
Cuisine: Vegan
Keyword: vegan cheese
Servings: 1 cup
Author: Trish Cowper | the infinebalance food blog


  • 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.