Lactose Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta delivers everything you love about the classic Italian cheese — without a drop of dairy in sight. Soaking the raw cashews until plump is the secret to that silky, spreadable texture; once blended with bright lemon juice, lemon zest, and nutritional yeast, the result is genuinely hard to distinguish from the real thing. The nutritional yeast adds a subtle savory depth that mimics the mild funk of traditional ricotta, while the garlic keeps things interesting without overpowering the spread. A short rest in the refrigerator lets the flavors meld and the texture firm up just enough to hold its shape on a spoon or dollop beautifully onto pasta. Fresh basil folded in at the end takes it somewhere almost luxurious. Spread it on toast, layer it into lasagna, or spoon it over roasted vegetables — this ricotta pulls its weight in just about any application you'd reach for the dairy version.
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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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