Honey Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta is the kind of plant-based staple that earns a permanent spot in your fridge rotation. Soaking the raw cashews until plump is the secret to that ultra-smooth, spreadable texture — once blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic, the result genuinely rivals the dairy version in both flavor and versatility. Many store-bought alternatives sneak in sweeteners like honey or agave to balance acidity, but this recipe keeps things completely free of any added sweetener without sacrificing a single bit of depth. The nutritional yeast brings a subtle savory, almost cheesy note that ties everything together beautifully. Fresh basil folded in at the end is optional, but it adds a gorgeous herby lift if you have it on hand. A short rest in the refrigerator lets the ricotta firm up and the flavors meld, so it's worth the wait before you start spreading it on toast, layering it into pasta, or dolloping it over roasted vegetables.
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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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