Paraben Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-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 fresh lemon juice, lemon zest, nutritional yeast, and a hint of garlic come together into something genuinely luxurious — thick enough to dollop, smooth enough to spread. Many packaged cheese alternatives and conventional dairy products contain preservatives that people avoiding parabens need to watch out for, but every ingredient here is straightforward and whole. The nutritional yeast adds a subtle savory depth that mimics the complexity of real ricotta without any of the additives you'd rather skip. A short chill in the fridge lets the flavors settle and the texture firm up beautifully, so a little patience goes a long way. Fold in the fresh basil if you have it — it lifts the whole thing and makes it feel genuinely special. Use it on toast, layered into pasta, or spooned onto a grain bowl for an easy, clean-ingredient upgrade to almost any meal.
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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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