Cinnamon 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 blend into a luscious, spreadable cheese that holds its shape beautifully — think thick enough to dollop onto pasta, smear across toast, or layer into a lasagna. Nutritional yeast adds a subtle savory depth, while fresh lemon juice and zest keep things bright and balanced. A small garlic clove and a hit of black pepper round out the flavor so it tastes genuinely complex, not like a compromise. For anyone navigating spice sensitivities, this recipe is naturally free of warming spices — every ingredient is straightforward and easy to verify. A short chill in the fridge before serving lets the texture firm up and the flavors settle into something that tastes like it took far more effort than it did. Fresh basil stirred in at the end is optional but absolutely worth it if you have some on hand.
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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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