creamy vegan ricotta

Creamy Ricotta Cheese (vegan | simple)

Spread on bread or rice cake, garnish lasagna, make cannelloni, dip for appetisers… there are too many reasons why you would want to always have some creamy ricotta cheese on hand.

And good new, all you have to do for that is to put ingredients into a blender and press a button, so I don’t see what’s stopping you now..


Why would you still want to consume dairy cheese when you know you can make a dairy-free cheesy creamy perfection? Here is my favourite video online about dairy if you are interested to know more about this subject!

Don’t fear the fact there is tofu in this recipe! Tofu is made from soybeans, healthy legume full of nutrients such as iron, magnesium, and potassium. Soybeans do contain phytoestrogens, which are thousands of time weaker than estrogen. So don’t worry, the negative hormonal effects of soy are just a myth!

Calories per serving (for 1/12 of recipe): 90 – Macros: 5g P/ 4g C/ 6g F

Prep time: 5 minutes –     Yield: 8-12 servings


  • 120g cashew nuts
  • 400g drained firm tofu
  • Juice of 1/4 lemon
  • 1 garlic clove
  • 1/4 onion
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 tsp pepper
  • 2 tbsp soya milk (or any other plant milk, or water)
  • 2 tbsp fresh parsley (or dried)


  1. In a high speed blender or food processor, add together all the ingredients but the parsley. Blend until smooth.
  2. Add the parsley to the blender. Blend slightly on low.
  3. Transfer to a container and store in the fridge for up to ten days.


-If you have a sensitive digestive system, make sure you remove the core of the garlic and the onion as they can be difficult for some people to digest.

-You normally don’t need to soak the cashew nuts and shouldn’t for this recipe, but if you don’t have a powerful blender you should consider soaking the cashews before blending them. You can also substitute with nut butter.

-If for any reason you decide to use soft tofu rather than firm tofu, don’t add any liquid (water or plant milk) to the mixture. Otherwise the final texture will be too liquid.


Did you make this recipe? Tag @thedorkyfrench on instagram and hashtag it #thedorkyfrench

About the author

Founder and editor | + posts

Marlene is the founder, creator, and editor at Based in Glasgow, Scotland, where she completed a BA (Hons) in Business and HRM, she is passionate about sharing valuable content for her readers; encouraging them to experience the benefits of a healthier lifestyle and a growth mindset.

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