Anti Inflammatory Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta delivers everything you want from a classic cheese spread — without any dairy in sight. Raw cashews are the star here: soaked until plump and then blended with bright lemon juice, lemon zest, and a touch of nutritional yeast, they transform into something genuinely luxurious. Garlic and black pepper add a savory backbone, while fresh basil (if you choose to fold it in) lifts the whole thing with a pop of herbal freshness. From an anti-inflammatory standpoint, this recipe leans on whole-food ingredients that pull their weight — cashews bring healthy fats, lemon juice offers vitamin C, and there's no processed dairy or additives that tend to work against the body's natural balance. The blending process takes a few minutes but the payoff is a thick, spreadable texture that holds its shape beautifully on a spoon or a cracker. A short chill in the fridge lets the flavors deepen and the ricotta firm up just enough to make it even more satisfying. Spread it on toast, dollop it over roasted vegetables, or use it anywhere you'd reach for traditional ricotta — it's that versatile.
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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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