Pecan 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. Raw cashews are soaked until plump and then blended with fresh lemon juice, lemon zest, nutritional yeast, and a touch of garlic to create a thick, spreadable cheese that genuinely holds its own against the dairy original. The nutritional yeast adds a subtle savory depth that rounds everything out beautifully, while the optional fresh basil gives it a bright, herby finish. Because the ingredient list is built entirely around cashews rather than tree nuts like pecans, you can blend this up with total confidence if pecans are something you need to avoid. It works as a spread on toast, a filling for stuffed pasta, a dip for vegetables, or a dollop on top of a warm grain bowl. A short rest in the fridge before serving is worth the wait — the texture firms up just enough and the flavors come together in the best way.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!