• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

VegKitchen logo

  • Vegan Recipes
    • Appetizers
    • Baking and Sweets
    • Breakfast
    • Main Dishes
    • Pasta and Noodles
    • Salads
    • Sandwiches and Wraps
    • Sauces, Dressings, and Condiments
    • Side Dishes
    • Soups, Stews, and Chilis
    • Snacks and Dips
    • Desserts
    • Drinks
    • Canning and Preserving
    • Cheese-y Delights
    • Global Recipes
    • Raw Vegan
    • Slow-Cooker
  • Vegan Living
    • Vegan Substitutions Guide
    • Green Kitchen
    • Healthy Eating Tips
    • Food and Produce Guides
    • Vegan Food Hacks
    • Kid Friendly
    • Vegan Product Reviews
    • More Vegan Living
  • About
  • Shop Cookbooks
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
  • Vegan Recipes
  • Vegan Living
  • Cookbooks
  • About Us
  • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Vegan Recipes
    • Vegan Living
    • Cookbooks
    • About Us
    • Freebie!
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Vegan Breakfast Recipes

    Sweet Vegan Ricotta

    Published: Jun 13, 2013 · Updated: Aug 18, 2021 · This post may contain affiliate links.

    Here’s something a little creamy, a little sweet, and easy to pair with nearly anything. Behold, shockingly simple, pretty, sumptuous sweet vegan ricotta. This spread pairs beautifully when slathered on crackers or toast, crowns fruit in a gorgeous way, adds oomph to baking recipes, and is a creamy, dreamy topping for oatmeal and granola. I like mine nestled between french toast and marmalade.

    A small dish of this is an elegant addition to any brunch table or party (when paired with fruit and sweet biscuits for dipping). Making a strawberry shortcake? You’re gonna need this. Extra perk: I’ve made this before for kiddos and they lap it up. And since there are no processed sugars, grains, or gluten, it’s a sweet treat everyone can feel nice about. Recipe and photo contributed by Ashlee Piper, from The Little Foxes.

    Makes: About 2 cups

    • ⅔ cups raw cashews
    • ½ cup raw almonds
    • 5 dates, skins on
    • 1 cup water
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon vanilla extract

    In a medium sized dish, place the cashews, almonds, and dates, and cover with 1 cup of water. Allow to soak for 30 minutes.

    Once soaked, add the entire mixture (soaking water included), lemon juice, and vanilla extract in to a high-speed blender. Blend until creamy and thick. The consistency doesn’t have to be completely smooth (when making this more like traditional sweet Ricotta, I use a bit less water and allow the blend to be chunkier).

    This recipe will keep covered in the fridge for up to a week. When ready to use, just stir and slather on!

    Variations and notes:

    This recipe is a base for many wonderful variations. I encourage you to be creative! Add fresh orange peel, a dash of cardamom, orange blossom water, or some light espresso powder (not all together, though) for different flavors. You could get really Italian with this and serve topped with some Bee-Free Honee and pine nuts for a gorgeous treat.

    I especially like this basic recipe paired with sour marmalade on fresh toast, and topped with some Flower Pepper (a nice mixture of peppercorns and edible dried flowers).

    • For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.
    • Here are more easy vegan breakfast recipes and ideas.

    Ashlee Piper is a governmental strategist, writer, and wellness coach living in Chicago. She owns All Is Wellness, a boutique plant-based lifestyle consultancy, and manages the Vegucated Schoolhouse Online Community, a free space that offers expert advice and support to thousands of people in transition to veganism. Her writing can be found in Ecorazzi, Reader’s Digest, Our Hen House, and Girlie Girl Army, and on her own vegan food and style website, The Little Foxes.

    More Vegan Breakfast Recipes

    • vegan scones
      Vegan Lemon Ginger Scones
    • healthy vegan waffles
      Vegan Pumpkin Waffles
    • Light and fluffy pancakes
      Vegan Banana Oat Pancakes
    • raw strawberry jam
      Raw Vegan Strawberry Jam

    Reader Interactions

    Comments

    No Comments

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    nicole malik from vegkithen.com

    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

    More about me →

    vegan substitution chart

    Featured Recipes

    • recipes for a vegan Christmas dinner menu
      Best Vegan Christmas Recipes
    • vegan christmas cookies
      Vegan Christmas Cookies
    • vegan irish stew
      Old-Fashioned Vegan Stew
    • vegan breakfast casseroles
      10 Make-Ahead Vegan Breakfast Casseroles
    • Sticky Sesame Cauliflower
    • vegan jalapeno poppers
      Vegan Jalapeno Poppers

    Footer

    ↑ back to top

    • Shop Cookbooks
    • Free Vegan Cheat Sheet
    • About Us
    • Work with Me
    • Contact
    • Privacy Policy
    • Terms of Use

    Still hungry? Check out our delicious family of blogs.


    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2021 Hook & Porter Media