Pescatarian Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta is the kind of recipe that makes you wonder why you ever needed dairy in the first place. Soaking raw cashews until plump and then blending them with bright lemon juice, lemon zest, nutritional yeast, and a touch of garlic produces a texture that genuinely rivals the real thing — thick enough to dollop, smooth enough to spread. The nutritional yeast adds a subtle savory depth that keeps it from tasting flat, while the optional fresh basil lifts the whole thing with a little herby freshness. It works beautifully as a pasta filling, a flatbread spread, or layered into a vegetable lasagna alongside your favorite seafood-free or fish-forward sauces. Since every ingredient here is whole and plant-based, there's no guesswork about hidden animal products sneaking in through processed cheese alternatives. A short rest in the fridge after blending is worth the wait — the flavors settle and the texture firms into something that feels genuinely indulgent.
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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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