Gelatin Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew ricotta delivers everything you love about the classic Italian cheese — without a drop of dairy or any animal-derived setting agents. Traditional ricotta substitutes can be a minefield, since many store-bought versions rely on gelatin or other hidden binders to achieve that thick, scoopable texture. Here, soaked raw cashews do all the heavy lifting: blending them with lemon juice, lemon zest, nutritional yeast, and a touch of garlic produces a spread that holds its shape on a spoon and tastes genuinely bright and savory. The nutritional yeast adds a subtle umami depth that makes this feel indulgent rather than like a compromise. A short chill in the fridge lets the flavors meld and the texture firm up beautifully, so it's worth the wait. Fold in fresh basil if you have it — that little addition takes the whole thing somewhere special. Spread it on crostini, dollop it over pasta, or use it anywhere a recipe calls for ricotta and watch it disappear.
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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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