Gluten Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta delivers everything you love about the classic Italian cheese — without any dairy or gluten in sight. Soaking the raw cashews until plump is the secret to that lush, spreadable texture; blended with bright lemon juice, lemon zest, and nutritional yeast, the result genuinely rivals the real thing. A small clove of garlic adds subtle depth, while a handful of fresh basil folded in at the end keeps things vibrant and fresh. Every single ingredient here is naturally free of gluten, so there's no label-scanning or cross-contamination stress — just wholesome, whole-food cooking. It firms up beautifully after a short chill in the fridge, making it perfect for spreading on gluten-free crackers, layering into pasta, or dolloping onto a flatbread. Whether you're cooking for a crowd with mixed dietary needs or just looking for a lighter, plant-based alternative, this ricotta 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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