Vegan Pumpkin Ricotta
This vegan pumpkin ricotta will instantly bring cozy fall vibes to any dish it touches. It makes a wonderful appetizer sprinkled with toasted pepitas and served with crackers, tucked into any pasta dish, or slathered on toast for an easy fall breakfast. Best of all, it comes together in minutes with a simple cashew base right in your food processor.
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This pumpkin cashew ricotta was actually born out of our Tikka Masala Lasagna recipe. We shared it on social media a few years ago, and it was such a hit that it felt only right to give it a permanent home on the blog!
If you’ve ever dreamed of an easy way to transform an ordinary pasta dish into a cozy fall feast, this is your answer. You’ll love it stuffed into shells, layered into lasagna, swirled into baked ziti, or even dolloped onto pizza.
It’s also got major fall appetizer energy! Serve it with crostini or crackers at your next fall get-together, and watch it disappear.
The flavor is tangy, savory, and perfectly autumnal thanks to pumpkin puree and a few special seasonings. Once you try it, it’ll earn a spot on your must-make fall recipe list every year.
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Ingredients (with notes)
Canned pumpkin puree – We love the canned pumpkin from Farmers Market Foods, but any 100% pure pumpkin will work.
Raw cashews – Soak in hot water for at least 30 minutes, or overnight in cool water, to help them blend into a creamy base.
Nutritional yeast – Adds that nutty, cheesy flavor
Lemon juice – Fresh is best; it brightens everything up!
White miso – A little fermented tang that nails the ricotta-like flavor!
Garlic powder, onion powder, black pepper – For extra depth. Omit these if you want to make a dessert-friendly version for pancakes, cookies, or other baked goods, and replace with pumpkin pie spice instead.
Sea salt – To round everything out.
How to Make Pumpkin Ricotta
This recipe sounds fancy, but it couldn’t be easier.
Simply add all of the ricotta ingredients to your food processor. Start by pulsing a few times to chop everything down, then blend on low until you reach a creamy ricotta-like texture.
Scrape down the sides as needed, but that’s it. You’re done!
How to Serve
Use this vegan pumpkin ricotta anywhere you’d normally use ricotta to instantly add fall flair. A few of our favorite ways:
- Slathered on pumpernickel toast with toasted pepitas (so good for breakfast or with crostini as a party appetizer)
- Stuffed into pasta shells or layered into lasagna with creamy vegan garlic sauce
- Spread on pizza as a seasonal base layer
- Mixed into baked ziti or ravioli filling
Recipes to Use It In
Here are some recipes to get you started:
- Vegan Stuffed Shells
- Vegan Ricotta Pancakes – Sub pumpkin pie spice for the onion powder, garlic powder, and black pepper for this one!
- Zucchini Lasagna
- Vegan Baked Ziti
- Homemade Vegan Ravioli
How to Store Leftovers
Fridge: Store in an airtight container for up to 5 days.
Freezer: Yes, you can freeze pumpkin ricotta! Freeze in silicone molds for easy portions, or use a freezer-safe bag or container. It will keep for up to 2 months. To thaw, transfer to the fridge overnight, then stir well before using.
More Vegan Fall Recipes
If you’re craving more cozy seasonal recipes, try these next:
- Spicy Pumpkin Soup
- Stovetop Cinnamon Apples
- Sweet Potato Mac and Cheese
- Apple Cider Waffles with Ginger Snap Syrup
I hope you love this recipe and that it helps bring cozy fall spirit into your kitchen in an easy, fun, and totally delicious way!
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Plus, we absolutely love hearing how you use our recipes in your kitchen. It brings them to life in the best way!
Vegan Pumpkin Ricotta Cheese
Ingredients
- 1 (15-oz) can pumpkin puree
- 1/2 cup raw cashews
- 2 Tbsp nutritional yeast
- 1 Tbsp lemon juice
- 1 Tbsp white miso
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp sea salt
- 1/4 tsp ground black pepper
Instructions
- Place all ricotta ingredients in your food processor and blend on low, pulsing a few times at first to chop everything up, until it reaches a creamy ricotta texture.
- Use in place of ricotta in any recipe to instantly up the cozy fall factor! This vegan pumpkin ricotta is also fantastic slathered on pumpernickel toast and sprinkled with toasted pepitas for a quick breakfast or crowd-pleasing appetizer.
