Caffeine Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is the kind of recipe that makes you wonder why you ever reached for the store-bought version. Soaked raw cashews blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic come together into something that genuinely mimics the texture and savory depth of traditional ricotta — thick enough to dollop, smooth enough to spread. The nutritional yeast does a lot of heavy lifting here, adding that subtle cheesy, umami quality without any dairy in sight. Every single ingredient in this recipe is naturally free of stimulants, so there's no label-scanning required — just whole, simple foods you can feel good about. A short rest in the fridge after blending lets the flavors meld and the texture firm up beautifully, making it even better if you prep it a day ahead. Fold in the optional fresh basil and you've got something that feels genuinely gourmet, whether you're layering it into lasagna, spreading it on toast, or spooning it straight from the container.
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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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