Oats 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 blend into a luscious, thick spread that genuinely mimics the texture of traditional ricotta — smooth enough to dollop onto pasta or flatbread, sturdy enough to layer into a lasagna. A hit of fresh lemon juice and zest keeps things bright, while nutritional yeast adds that subtle savory depth you'd expect from a good dairy cheese. The small clove of garlic rounds everything out without overpowering, and the optional fresh basil makes it feel like something you'd find at a nice Italian restaurant. Every single ingredient here is naturally free from oats and oat-derived additives, so there's no label-scanning required — just whole, simple foods doing all the work. A short chill in the fridge before serving lets the flavors settle and the texture firm up beautifully, making it even more versatile as a spread, filling, or dip.
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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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