Barley Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is made entirely from soaked raw cashews blended with lemon juice, lemon zest, nutritional yeast, and garlic. The result is a thick, spreadable cheese alternative that holds its shape on a spoon and tastes far more indulgent than its short ingredient list suggests. For anyone navigating grain sensitivities, this recipe is naturally free of barley and any grain-derived thickeners — every ingredient is straightforward and easy to verify. Soaking the cashews first is the real secret, softening them just enough so the blender can work them into a silky, ricotta-like texture in just a few minutes. A short chill in the fridge lets the flavors deepen and the texture firm up beautifully. Fold in the optional fresh basil and you have something that works equally well dolloped onto pasta, spread on toast, or layered into a savory tart. It's the kind of recipe that makes you wonder why you ever bought the store-bought version.
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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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