Low Sugar Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is made entirely from whole-food ingredients with zero sweeteners added at any stage. Raw cashews are the magic here — soaked until plump, then blended with fresh lemon juice, lemon zest, nutritional yeast, and garlic into a thick, spreadable cheese that genuinely rivals the dairy version in texture. Nutritional yeast brings a subtle savory depth that rounds out the brightness of the lemon without leaning sweet, so every element is working in a clean, savory direction. A short chill in the fridge after blending lets the flavors settle and the texture firm up beautifully, making it even more versatile as a spread, filling, or dollop on top of your favorite dishes. The optional fresh basil folds in at the end and adds a herby lift that makes the whole thing feel a little more special. If you've been skeptical about dairy-free cheese alternatives, this one earns its place — no gums, no fillers, no hidden sugars, just real ingredients blended into something genuinely delicious.
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Learn more →Ingredients
6 servings
- 1 ½ cups raw cashews
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tsp lemon zest
- 2 tbsp nutritional yeast
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
- 3–4 tbsp water, plus more as needed
- 2 tbsp fresh basil, finely chopped (optional)
Instructions
- 1
Place the cashews in a bowl and cover with cold water by at least 2 inches. Soak for 2 hours at room temperature, or overnight in the refrigerator, until the cashews are plump and noticeably softened.
- 2
Drain the cashews through a fine-mesh strainer and rinse under cold running water.
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