Ginger 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 bought the store-bought version. Soaked raw cashews blended with fresh lemon juice, lemon zest, nutritional yeast, and a hint of garlic come together into something that genuinely mimics the texture and savory depth of traditional ricotta — thick enough to dollop, smooth enough to spread. The nutritional yeast adds that subtle cheesy note without any dairy, and a short rest in the fridge lets the flavors settle into something even more satisfying. Many spiced or flavored cheese alternatives sneak in warming spices that can be a real problem if you're avoiding ginger, but every ingredient here is clean and straightforward — nothing hidden, nothing unnecessary. Fresh basil stirred in at the end is optional but highly recommended if you want a little herby brightness. Use it on toast, layered into pasta, spooned over roasted vegetables, or honestly just eaten straight from the bowl with a good cracker.
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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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