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Overhead view of a round white plate with a schmear of whipped vegan pumpkin ricotta topped with toasted pepitas

Vegan Pumpkin Ricotta Cheese

Brittany Roche
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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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer
Cuisine Food processor, Vegan
Servings 9 1/4 cup servings
Calories 52 kcal

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.

Nutrition

Serving: 1/4 cupCalories: 52kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 201mgPotassium: 93mgFiber: 1gSugar: 1gVitamin A: 19IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Keyword pumpkin recipes, vegan cheese
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