Breastfeeding Friendly Vegan Cashew Ricotta
Creamy, tangy, and surprisingly satisfying, this dairy-free ricotta is made entirely from whole-food ingredients that are genuinely nourishing — something worth thinking about when you're feeding yourself and a baby at the same time. Raw cashews are the star here: soaked until plump and then blended with bright lemon juice, lemon zest, nutritional yeast, and garlic until the texture is thick, spreadable, and honestly hard to distinguish from the real thing. Nutritional yeast brings a subtle savory depth along with B vitamins, which are a welcome bonus during the postpartum period. The recipe is completely plant-based and free from anything processed or artificial, so you know exactly what's going into every bite. A handful of fresh basil stirred in at the end takes it from simple to genuinely special. Spread it on toast, dollop it over pasta, or use it as a dip — it's versatile enough to work into meals all week long. A short rest in the fridge lets the flavors settle and the texture firm up just right, making it easy to prep ahead on a busy day.
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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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