MSG Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is the kind of thing that makes you wonder why you ever bought the store-bought version. Soaked raw cashews blended with fresh lemon juice, lemon zest, garlic, and nutritional yeast come together into a thick, spreadable cheese that genuinely holds its own against the dairy original. The nutritional yeast adds a subtle savory depth without any additives or flavor enhancers — just clean, whole ingredients you can actually pronounce. That matters a lot when you're trying to avoid hidden glutamates that sneak into so many packaged foods and processed cheese alternatives. A short chill in the fridge lets the texture firm up and the flavors meld beautifully, so a little patience goes a long way. Fold in the optional fresh basil and you've got something that works on pasta, flatbreads, grain bowls, or just spread thick on crusty bread.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!