Simple Mondays: Sweet Vegan Ricotta

It’s Monday, and while I’ve been working on a delish recipe for tomorrow’s ever-awaited Tuesday’s Cookie (I know you have your calendars marked, foolios), I figured I would ease us all in to the week with something a little creamy, a little sweet, and easy to pair with nearly anything. Behold, shockingly simple, uber pretty, sumptuous sweet vegan ricotta.

Sweet vegan ricotta the little foxes ashlee piper vegan recipe style vegetarian

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. Do this – It will change your whole damn life. A small dish of this is an elegant addition to any brunch table or party (when paired with firm 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, gluten, or any other crap, it’s a sweet treat everyone can feel nice about.

Sweet vegan ricotta the little foxes ashlee piper vegan recipe style vegetarian crepes

Sweet Vegan Ricotta

  • Yields: About 2 cups
  • Prep Time: 30 minutes, including soaking
  • Cook Time: None! Praise be!


  • 2/3 cups raw cashews
  • 1/2 cup raw almonds
  • 5 dates, skins on
  • 1 cup of water
  • 1 tbsp fresh lemon juice
  • 1 tbsp 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.

Sweet vegan ricotta the little foxes ashlee piper vegan recipe style vegetarian

  • 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).

Sweet vegan ricotta the little foxes ashlee piper vegan recipe style vegetarian

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

Sweet vegan ricotta the little foxes ashlee piper vegan recipe style vegetarian crepes



This recipe is also part of Ricki Heller’s Wellness Weekend. Check out the other entries here.



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  • The Savvy Sister

    Very nice! And it doesn’t require a lot of brain power so it’s perfect for me!

  • An Unrefined Vegan

    Definitely need some of this in my refrigerator. Dag.

  • Maggie Muggins

    I’ve been wanting to do something with a sweet ricotta lately, thanks for saving me half the work! 😉 I love that you kept it natural by using dates and nuts. This would be awesome on some fruit!

  • Becky

    Woah, I think I have all of the ingredients for this in my pantry, and I am going to make this. TOMORROW.

  • Abby @ The Frosted Vegan

    Shoot dang, I’ll just eat this out of the bowl, thanks! See ya tomorrow for that cookie recipe! : )

  • luminousvegans

    This sounds delicious and is really versatile. I love how simple it is.

  • An Unrefined Vegan

    I have sinister plans for this today, my dear!

    • The Little Foxes

      I can’t wait to see what you have planned, you saucy lady, you!

  • Sophie33

    I love the real sheep’s ricotta but I must make your vegan take on this! Yum!

  • Allison (Spontaneous Tomato)

    This sounds delicious! (I bet it would win over tons of non-vegans too…)

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  • biggsis

    Sounds wonderful – love the cashew/almond combo and the endless possibilities for flavor variation… may try some lavender…. Thanks!

    • The Little Foxes

      Thanks, lady! It lives up to its simple name! Let me know how your variations go! And thanks for stopping by. :)

  • Heather @Gluten-Free Cat

    Oh this sounds so good! I’m envisioning a raw lasagna with this ricotta! Would you like to share this at Raw Foods Thursdays? This is such a perfect recipe!

    Hope to see you there!

    • The Little Foxes

      I’d love to, thanks! If you’re going to use this ricotta in a lasagna, I would just tone down the dates and omit the vanilla (and maybe add some nooch or something to make it savory). :) would love to include in the Raw Foods Thursdays! Thank you!

  • Trish @infinebalance

    Very nice! Definitely something I need in my fridge for breakfast.

    • The Little Foxes

      Thanks for popping by, lovely! Let me know how the ricotta works for ya! :)

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  • medievalwench

    Reblogged this on Traci's Life and commented:
    Ooh, an early entry for “Things I discovered last week”!

  • Gretchen @gfedge

    Vegan cheese is my next big endeavor – you make it look so easy! Thanks for posting on Wellness Weekend!

  • Kristel

    Looks devine!