Hazelnut Free Vegan Cashew Ricotta

Total time2 hr 10 min

Prep time10 min

Cook time0 min

4.6

(20)

Creamy, tangy, and surprisingly close to the real thing, this plant-based ricotta is made entirely from soaked raw cashews blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic. The result is a thick, spreadable cheese that holds its shape on a spoon and works beautifully on toast, pasta, flatbreads, or stuffed into vegetables. Many store-bought dairy-free cheeses rely on tree nut blends that can include hazelnuts or shared processing lines — making this homemade version a genuinely cleaner option when you need to be careful about what goes into your food. The nutritional yeast adds a subtle savory depth that rounds out the lemon and garlic without tipping the flavor into anything artificial or sharp. A short chill in the fridge before serving lets the texture firm up and the flavors settle into something that tastes like it took far more effort than it did. Fresh basil folded in at the end is optional but highly recommended if you want that extra herby lift. Once you have a batch in the fridge, you'll find yourself reaching for it constantly.

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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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