Vegan Ricotta Cheese

This is a stretch, mainly because I’ve never had omni ricotta cheese in my life! I recently made lasagna soup and it called for ricotta cheese. Growing up we weren’t that fancy and we just used cottage cheese when we made lasagna, so I never had it.
Making this, I’m just going off of my own taste preferences!

I made this recipe fast because baby was crying so I didn’t have a chance to perfect it or take pics. These pics (minus the soup one, which is mine) are from google under the Creative Commons license.

As always, please make this recipe to fit your tastes! Next time I make it, I’ll add more salt since cashews are a bit sweet. I guess that’s the beauty of cooking (as much as I hate cooking), is that you can tailor it and change it every time!

What You’ll Need:

-A package of cashews, I just used a bag I bought from target.



-Lemon juice

-Other seasonings like salt, onion and garlic powder

How to do it:

If you’re more prepared that me, you’ll soak your cashews over night. If you’re like me, you won’t do this and you’ll just add more water or lemon juice. Soaking just makes the cashews softer and easier to blend. You can 100% not soak them and it’s fine! Just add more liquid. How much liquid? No idea, just water water or lemon juice until it makes a creamy texture!

I added about a 1/4 cup of nooch which gives it that cheesy taste. For the garlic and onion powder, I added less than I normally would, so maybe a TBS each. Salt, about a tsp. Lemon juice I didn’t even measure, I added it slowly because it will overpower, so add slowly. The lemon juice adds a tangy note that a lot of omni cheeses have.
These measurements will change based on how much cashews you use.

I don’t know what else ricotta cheese is used for, but it goes incredibly well with my lasagna soup!

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