Citric Acid Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly close to the real thing, this dairy-free ricotta is built entirely from soaked raw cashews blended until silky smooth. The nutritional yeast adds a subtle savory depth, while fresh garlic and a little lemon bring the brightness you'd expect from a good ricotta without relying on anything processed or packaged. For anyone navigating a citric acid sensitivity, store-bought vegan cheeses can be a minefield — most are preserved or flavored with additives that sneak citric acid right onto the label. Here, every ingredient is whole and straightforward, so you know exactly what you're eating. A short soak is really all it takes to transform raw cashews into something thick, spreadable, and genuinely satisfying. Fold in the optional fresh basil and let it chill for half an hour, and the texture firms up beautifully — perfect for spreading on toast, layering into pasta, or dolloping onto a flatbread. It's the kind of recipe that earns a permanent spot in your weekly rotation.
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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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