Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Cashew Ricotta Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 45 reviews

This Vegan Ricotta recipe transforms raw cashews into a creamy, tangy dairy-free cheese alternative. Using a combination of sweet white miso, cultures, and transglutaminase enzyme, the cashew milk is fermented and set to create a luscious ricotta perfect for spreading, baking, or adding to your favorite dishes. This plant-based ricotta offers a healthy, flavorful option for vegans and those seeking dairy alternatives.

  • Total Time: Approximately 18.5 to 24 hours including soaking and draining
  • Yield: About 20 oz (approximately 600 g) vegan ricotta

Ingredients

Cashew Milk Base

  • 1 and 1/2 cup (225 g) raw cashews, soaked overnight
  • 3 cups (750 ml) water
  • 2 tsp (11 g) sweet white miso (optional)
  • 1/4 tsp salt
  • 1/8 tsp salt

Culture and Enzyme

  • 2 capsules acidophilus or 1/8 tsp mesophilic culture
  • 2 tsp transglutaminase

Instructions

  1. Make the cashew milk. Drain the soaked cashews and place them in a blender. Add the water, sweet white miso, and salt. Blend on high speed, scraping down the sides occasionally until the mixture is smooth and creamy.
  2. Add the culture and enzyme. Add the mesophilic or acidophilus culture to the blender and blend for another 10 seconds. Dissolve the transglutaminase in 2 tablespoons of water, add it to the blender, and blend again for 10 seconds to combine thoroughly.
  3. Curdle the milk. Pour the cashew milk into a large glass bowl and cover it with plastic wrap. Maintain the temperature around 104°F (40°C) for 4 hours to activate the transglutaminase and thicken the mixture. You can use an Instant Pot on yogurt mode, a yogurt maker, or an oven set to 104°F (40°C) to keep the temperature steady.
  4. Ferment the culture. After 4 hours, remove the bowl from the heat; the cashew milk should be thicker. Leave it to ferment at room temperature for an additional 6 hours or overnight to develop flavor.
  5. Drain the ricotta. Set a plastic or cookie grid over a large baking sheet or dish to allow whey to drain freely. Place two ricotta molds (about 10 oz / 0.3 kg each) on the grid. Using a large spoon, transfer the thickened cashew mixture into the molds, filling them to the top, while leaving behind any liquid at the bottom of the bowl.
  6. Refrigerate and drain. Carefully place the baking sheet with the ricotta molds in the refrigerator. Let it drain overnight or for at least 8 hours to firm up and lose excess moisture.
  7. Remove and enjoy. The next day, your vegan ricotta will be firm and ready. Carefully remove it from the molds and serve as desired in recipes that call for ricotta cheese.

Notes

  • This recipe is adapted from Anderson Santos’ vegan ricotta recipe.
  • Maintaining a consistent temperature of around 104°F (40°C) during the curdling step is crucial for activating the enzyme properly.
  • If you don’t have ricotta molds, you can use cheesecloth-lined colanders or similar tools to drain the ricotta.
  • Sweet white miso is optional but adds a subtle umami depth to the ricotta flavor.
  • Author: Adeline
  • Prep Time: 15 minutes (plus overnight soaking of cashews)
  • Cook Time: 4 hours (curdling) + 6 hours to overnight (fermentation) + 8 hours (draining)
  • Category: Cheese Alternative
  • Method: Instant Pot
  • Cuisine: Vegan, Dairy-Free
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-cashew-ricotta-cheese-recipe/