Mushroom Free Vegan Cashew Ricotta

Creamy, tangy, and surprisingly rich, this plant-based ricotta is the kind of recipe that makes you wonder why you ever reached for the store-bought version. Soaked raw cashews blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic come together into something that genuinely mimics the texture and savory depth of traditional ricotta. The nutritional yeast does a lot of heavy lifting here — it adds that subtle cheesy, umami quality without any dairy or, importantly, without any mushroom-derived ingredients that can sneak into some store-bought vegan cheese alternatives. A short rest in the fridge after blending lets it firm up beautifully and allows the flavors to meld, so patience pays off. Fold in the optional fresh basil and you've got a spread that works on toast, stuffed into pasta, layered into a lasagne, or simply scooped onto a plate with good crusty bread. Every ingredient is straightforward and easy to verify, which makes this a genuinely stress-free option when you need to avoid fungal or mushroom-based additives that sometimes appear in processed vegan products. It's the kind of versatile kitchen staple you'll find yourself making on repeat.

About Fig

Fig 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 →