Nutmeg 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 result is a thick, spreadable cheese that holds its shape on a spoon and tastes far more luxurious than the ingredient list might suggest. Traditional ricotta recipes and even some store-bought dairy-free alternatives can sneak in warm spices you might not want — this one keeps things clean and straightforward, with zero hidden seasonings to worry about. Soaking the cashews first is the real secret: it softens them enough to blend into a silky, smooth texture that genuinely mimics the body of ricotta. A short rest in the refrigerator after blending lets the flavors settle and the texture firm up just enough to make it perfect for spreading on toast, layering into pasta, or dolloping onto a flatbread. The optional fresh basil adds a lovely herby lift if you want to take it somewhere a little more special.
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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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