Macadamia Free Vegan Cashew Ricotta
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 soaking step is the secret — it softens the cashews until they blend into a thick, spreadable texture that genuinely holds its own on a spoon. Nutritional yeast adds that subtle savory depth you'd expect from dairy cheese, while the lemon keeps everything fresh and lively. A short rest in the fridge lets the flavors come together and firms the texture up beautifully, so it's worth the wait. Optional fresh basil folds in at the end for a herby lift that makes it feel almost luxurious. Spread it on toast, dollop it over pasta, or use it anywhere you'd reach for traditional ricotta — it's endlessly versatile and completely free of any tree nut you're trying to avoid beyond cashews. Store-bought dairy-free cheeses can be hit or miss, but this one is made from scratch with ingredients you can actually read.
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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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