Emulsifier Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is made entirely from whole, recognizable ingredients — no stabilizers, no additives, nothing you'd need to squint at on a label. That matters more than it might seem, because most store-bought dairy-free cheeses lean heavily on emulsifiers and gums to achieve that smooth, spreadable texture. Here, soaked raw cashews do all the heavy lifting on their own, blending down into something genuinely luscious with just lemon juice, nutritional yeast, garlic, and a little water. The result is thick enough to dollop onto pasta or toast, yet light and bright from the fresh lemon zest. A short rest in the fridge lets the flavors settle and the texture firm up beautifully, so it's worth the wait. Fresh basil stirred in at the end takes it somewhere almost herbaceous and elegant. Whether you're spreading it, layering it, or eating it straight off the spoon, this one 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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