Capsaicin Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is the kind of thing that makes you wonder why you ever reached for the dairy version. Soaked raw cashews blended with bright lemon juice, lemon zest, nutritional yeast, and a touch of garlic create a texture that genuinely holds its shape on a spoon while staying perfectly spreadable. For anyone navigating a capsaicin-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and free from the chili-derived compounds that can sneak into spice blends, store-bought cheeses, and processed condiments. The nutritional yeast brings a subtle savory depth that rounds out the lemon without any heat, so the flavor is bold in all the right ways. A short chill in the refrigerator lets the ricotta firm up and the flavors settle into something that tastes like it took far more effort than it did. Fold in some fresh basil at the end and you have a versatile spread that works on toast, pasta, flatbreads, or straight off the spoon.
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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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