In this post I’m sharing my video tutorial with you for how to make a really delicious high protein vegan ricotta cheese. This is one of my favorite tofu recipes to create a creamy texture, perfect for adding to any vegan recipes. This homemade vegan cheese is simple to make and can be used in various dishes, from pasta to lasagna, making it a versatile ingredient for your plant-based kitchen. This ricotta vegana is a great dairy free recipe option for all your ricotta cheese recipes.
Watch this video tutorial:
High-Protein Vegan Ricotta (Cashew–Tofu)
Ingredients
- ½ cup raw cashews
- 1 package (14 oz) firm tofu
- 4 tablespoons nutritional yeast
- 1 tablespoon ground flaxseeds (use golden color if you prefer no brown speckles, otherwise brown flaxseeds work great too)
- 1 teaspoon salt
Directions
Blend cashews and water for 1 minute on high speed until creamy. Add tofu to the blender and blend for another 3-5 seconds to combine. Transfer to a mixing bowl and add salt, nutritional yeast, and ground flaxseeds, as well as any other herbs or seasonings. Let sit for 30 minutes to thicken. Enjoy as is or use in your favorite recipe for pasta, lasagna, on toast, or similar dish!
Estimated Protein (Entire Recipe)
- Firm tofu (14 oz): ~35–40 g
- ½ cup cashews: ~12–15 g
- 4 tbsp nutritional yeast: ~8–12 g
- 1 tbsp ground flaxseeds: ~2 g
- Total Protein: ~57–67 g
- Per Serving (Makes 6 Servings)
57–67 g ÷ 6 = ~9.5–11 g protein per serving
Comparison to Dairy Ricotta
Traditional whole milk ricotta contains:
~12–14 g protein per cup
~6–7 g protein per ½ cup
If each of these 6 servings is about ½ cup, this vegan version provides:
~9.5–11 g protein per serving
Compared to ~6–7 g in ½ cup of dairy ricotta**
That’s roughly 40–70% more protein per serving than traditional whole milk ricotta.
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