Peanut Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly luxurious, 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 alternative that genuinely holds its own against the dairy version — rich enough to dollop onto pasta, layer into lasagna, or spread across a piece of crusty bread. Soaking the cashews first is the real secret, softening them until they blend into something silky and smooth rather than grainy. Nutritional yeast brings that subtle savory depth you'd expect from real cheese, while the lemon keeps everything fresh and bright. Since every ingredient here is whole and straightforward, there's no need to scan labels for hidden peanut-containing additives or worry about cross-contact from processed dairy alternatives. A handful of fresh basil folded in at the end takes it somewhere almost gourmet. Make a batch ahead of time and let it chill — it firms up beautifully and the flavors only get better.
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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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