Pistachio 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 dairy version. Soaked raw cashews blend into a luscious, spreadable texture that genuinely mimics the body of traditional ricotta — thick enough to dollop onto pasta, pizza, or toast, but smooth enough to swipe across a cracker without a second thought. Lemon juice and zest bring the brightness, nutritional yeast adds a subtle savory depth, and a hint of garlic ties it all together. The optional fresh basil folds in at the end and makes the whole thing feel a little more special with almost zero extra effort. For anyone navigating tree nut restrictions, it's worth knowing this recipe is built entirely around cashews with no pistachios in sight — no blends, no mixed nut bases, just one clean ingredient doing all the heavy lifting. A short chill in the fridge before serving lets the flavors settle and the texture firm up beautifully. It keeps well in an airtight container, so you can make a batch ahead and have it ready to elevate whatever you're cooking throughout the week.
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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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