Mustard Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta is the kind of dairy-free staple that earns a permanent spot in your fridge rotation. Soaking the raw cashews until plump is the secret to that silky, spreadable texture — blend them long enough and you genuinely get something that holds its shape on a spoon just like the real thing. Nutritional yeast adds a subtle savory depth, while fresh lemon juice and zest keep it bright and lively rather than flat or one-note. The optional fresh basil folds in beautifully if you want an herby finish that works especially well dolloped over pasta or spread on toast. For anyone navigating mustard sensitivities, this recipe is a breath of fresh air — every ingredient is straightforward and easy to verify, with no condiments, dressings, or spice blends that tend to hide mustard in their formulas. The whole thing comes together with pantry staples and a blender, so there's no guesswork about what went into it. A short chill in the fridge before serving lets the flavors settle and the texture firm up just enough to make it genuinely versatile — use it anywhere you'd reach for traditional ricotta.
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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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