Legume Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly luxurious, this cashew-based ricotta is the kind of dairy-free swap that actually earns its place in your regular rotation. Raw cashews are soaked until plump and soft, then blended with bright lemon juice, lemon zest, nutritional yeast, and a touch of garlic until the texture is thick, spreadable, and genuinely ricotta-like. The nutritional yeast adds a subtle savory depth that keeps this from tasting flat or one-dimensional, while the lemon keeps every bite feeling fresh and alive. For anyone navigating a legume-free lifestyle, plant-based cheeses can be a minefield — so many store-bought versions rely on soy or pea protein as a base. This one skips all of that entirely, built entirely around tree nuts and pantry staples with zero legume ingredients in sight. A short chill in the fridge before serving lets the flavors settle and the texture firm up just enough to dollop beautifully onto pasta, toast, or a grain bowl. Optional fresh basil folded in at the end takes it from simple to genuinely impressive. Once you see how easy this comes together in a blender, you may never reach for the store-bought version again.
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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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