Almond Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly close to the real thing, this plant-based ricotta is made entirely from raw cashews blended with bright lemon juice, lemon zest, nutritional yeast, and a touch of garlic. The result is a thick, spreadable cheese that holds its shape on a spoon and works beautifully on pasta, toast, flatbreads, or stuffed into anything you'd normally reach for dairy ricotta to fill. Because the base is cashews rather than almonds or almond-derived ingredients, it's a genuinely safe pick for anyone navigating tree nut sensitivities specific to almonds — no swaps or substitutions needed. Soaking the cashews until plump is the key step that makes the final texture silky rather than grainy, so don't rush it. A short chill in the fridge after blending lets the flavors deepen and the ricotta firm up just enough to feel luxurious. The optional fresh basil folds in at the end and adds a herby lift that takes the whole thing from simple to seriously impressive.
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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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