Low Sodium Vegan Ricotta

Creamy, dairy-free, and bursting with flavor, this Low Sodium Vegan Ricotta is a wholesome plant-based alternative that’s perfect for health-conscious foodies. Made with protein-packed tofu and soaked cashews, this recipe combines the tangy brightness of fresh lemon juice and the nutty umami of nutritional yeast, balanced with aromatic garlic and onion powders. Unlike traditional ricotta, this version is completely salt-free, making it ideal for those watching their sodium intake. Ready in just 10 minutes of prep, it’s incredibly versatile—use it to elevate your pasta dishes, spread it on toast, or enjoy it as a nutritious dip. Plus, a sprinkle of fresh basil adds an optional herby twist that’s sure to impress. Whether you're vegan or simply craving a lighter alternative, this easy-to-make ricotta is a creamy, guilt-free indulgence that stores beautifully for up to five days.

Nutriscore Rating: 87/100

Prep Time:10 mins

Cook Time:0 mins

Total Time:10 mins

Servings: 8

Ingredients

• 1 cup (soaked in water for 4-6 hours or overnight) Raw cashews
• 1 block (14 ounces, drained) Firm tofu
• 3 tablespoons Lemon juice
• 2 tablespoons Nutritional yeast
• 3 tablespoons Unsweetened almond milk (or any plant-based milk)
• 1 teaspoon Garlic powder
• 1 teaspoon Onion powder
• 0.25 teaspoon Ground white or black pepper
• 2 tablespoons Fresh basil (optional, finely chopped)

Directions

Step 1

1. Drain the soaked cashews and add them to a high-powered blender or food processor.

Step 2

2. Crumble the firm tofu into the blender/food processor.

Step 3

3. Add lemon juice, nutritional yeast, unsweetened almond milk, garlic powder, onion powder, and pepper to the blender/food processor.

Step 4

4. Blend until the mixture is smooth but still slightly textured (similar to ricotta cheese). Scrape down the sides as needed to ensure even blending. If the mixture is too thick, add a splash more plant-based milk, one tablespoon at a time.

Step 5

5. Taste and adjust seasonings if necessary. Remember that this is a low-sodium recipe, so avoid adding salt.

Step 6

6. If desired, fold in finely chopped fresh basil for extra flavor.

Step 7

7. Transfer the ricotta to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld.

Step 8

8. Serve as a filling for lasagna, spread on toast, or use as a dip. Store in the refrigerator for up to 5 days.

Nutrition Facts

Serving size	(617.0g)

Amount per serving	% Daily Value*
Calories	1030.5

Total Fat 68.5g	0%
Saturated Fat 11.2g	0%
Polyunsaturated Fat 0.0g
Cholesterol 0mg	0%
Sodium 128.2mg	0%
Total Carbohydrate 58.0g	0%
Dietary Fiber 11.5g	0%
Total Sugars 12.7g
Protein 70.0g	0%

Vitamin D 18.8IU	0%
Calcium 754.6mg	0%
Iron 14.5mg	0%
Potassium 1657.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.6%

Protein: 24.8%

Carbs: 20.6%