This recipe works nicely as a vegan cheese in lasagna. It is also an excellent vegan cheese replacer in other recipes, too.

You can make this either with nuts, in which case it is soy-free, or with tofu, in which case it is nut-free.

The finished cheese is salty, creamy, and a bit like ricotta cheese.

Lasagna Cheese
Prep time
Total time
Dairy-free cheese replacer -- great in lasagna, or in everything else!
Recipe type: dairy-free cheese replacer
Serves: 1 cup
EITHER choose the soy version:
  • 1/2 pound of tofu
OR choose the nut version:
  • 1/3 cup cashews
  • 1/3 cup sunflower seeds or pumpkin seeds (shells removed)
  • 1/3 cup water
PLUS ALSO include this for both versions:
  • 2 tablespoons olive oil
  • 2/3 teaspoon dried herbs, such as basil or oregano
  • 1/2 teaspoon salt
  • pepper
  • 1 tablespoon cider vinegar
  1. Place all ingredients in blender or food processor. Blend until smooth.



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