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Created this plant based ricotta cheese to step up my toast game. Ricotta cheese is one of my favorites especially in some good old fashion cannoli’s, so I thought why not create my own plant based version to add to a variety of dishes for the week. So I came up with these vegan ricotta cheese which tasted like the real deal. I added it to some fresh gluten free sourdough bread with strawberries, manuka honey, and mint for a delicious quick breakfast before work.

It is super easy to prepare and makes for the perfect ingredient to prep ahead of time. You are going to need:

  1. Soaked and rinsed cashews
  2. Vanilla extract
  3. Lemon juice
  4. Dates
  5. Date water (from soaking the dates)
  6. Cinnamon
  7. Cardamom

Simple add all the ingredients to a food processor and process for 10 seconds until you reach your desired consistency. Then store in an airtight container in the refrigerator for up to 4-5 days (if it will last that long).

Vegan Cardamom Cinnamon Ricotta Cheese


  • 1 cup raw cashews soaked overnight rinse and drain
  • 1 tsp vanilla extract
  • 1/2 lemon juiced
  • 3 dates soaked overnight
  • 3 Tbsp date water water dates soaked in
  • 2 Tbsp coconut milk let sit in fridge over night in can and scoop the hard part
  • 1/2 tsp cinnamon
  • 1/2 tsp cardamom


  • Mix everything in food processor or a high powered blender. Store in an airtight Tupperware In fridge.