I developed this vegan ricotta cheese to transform my own go-to vegetarian lasagna recipe to a vegan one when we transitioned to a fully vegan diet. That lasagna was my standard for guests, pot lucks, and family gatherings. It had all the taste of something that took a lot of effort, but it actually came together in no time, and with hardly any mess (the magic of not cooking the noodles). It could be prepared ahead and put in the fridge. Obviously, my motivation to create the vegan ricotta was huge!
Crowd-Pleasing Vegan Ricotta Cheese
After several adjustments, I ended up with a vegan ricotta cheese that pleased and fooled many an omnivore. They often asked for the recipe for the lasagna. One cheese snob friend even said, “What is the cheese you are using in this? It is amazing!!” That was the moment I knew it was as good as I had hoped. If only I had a photo of their faces when I told them it was made from cashews and wasn’t dairy at all! 🙂 That lasagna recipe eventually became our extremely popular Vegan Gluten-Free Lasagna.
Not Just For Lasagna!
For years, I only made the vegan ricotta cheese for that lasagna. Recently, however, it has become my go-to recipe for dishes that call for a cheese that is creamy with a little tang (like this Spinach Pie). We have also used it for stuffed shells, pizza, and on baked potatoes (really yummy!).
Greg and I decided it was time to break it out of the lasagna recipe and give it the respect it was due as a stand-alone. As we continue to develop delicious vegan recipes, and in day-to-day life, we keep finding new ways to use it. We hope that you will enjoy making this and use it to add a yummy vegan touch to many dishes.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race. She thinks dogs are actually angels (in dog suits).