Mediterranean Diet Friendly Vegan Cashew Ricotta
Raw cashews are the secret weapon here, soaked until plump and then blended into something genuinely creamy and satisfying — no dairy required. Bright lemon juice and zest cut through the richness, nutritional yeast adds a subtle savory depth, and a small hit of fresh garlic ties everything together in a way that feels unmistakably Mediterranean. The result is thick enough to dollop, spreadable enough to smear, and versatile enough to use anywhere you'd reach for traditional ricotta. Plant-forward eating around the Mediterranean basin has always leaned on nuts, legumes, and fresh citrus, so this preparation feels right at home in that tradition. A short chill in the fridge lets the flavors settle and the texture firm up beautifully, making it worth the wait. Fold in the optional fresh basil and you've got something that tastes like it took far more effort than it actually did.
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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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