Celery 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 dairy version. Soaked raw cashews blend into a thick, spreadable cheese with a texture that genuinely holds its shape on a spoon — no gums, no fillers, just whole ingredients doing their thing. Nutritional yeast adds a subtle savory depth, while fresh lemon juice and zest keep it bright and lively. A small garlic clove rounds everything out, and the optional fresh basil takes it somewhere almost Italian. Since every ingredient here is straightforward and whole, there's no need to scan labels for hidden additives or worry about cross-contact from processed foods. The ricotta firms up beautifully after a short chill in the fridge, making it ideal for spreading on toast, layering into pasta, or dolloping over roasted vegetables. Make a batch on Sunday and you'll find yourself reaching for it all week.
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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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