Pork Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew ricotta delivers everything you love about the classic Italian cheese — without any dairy in sight. Soaked raw cashews blended with fresh lemon juice, lemon zest, nutritional yeast, and a hint of garlic create a texture that's thick enough to dollop, smooth enough to spread, and genuinely hard to distinguish from the real thing. The nutritional yeast adds a subtle savory depth that rounds out the brightness of the lemon beautifully. A short rest in the fridge lets the flavors meld and the texture firm up just enough, so a little patience goes a long way here. Optional fresh basil folded in at the end takes it from simple to seriously impressive. Use it layered into lasagna, spread on crostini, spooned over roasted vegetables, or eaten straight off the spoon — it holds its own in just about any application you'd reach for traditional ricotta. Completely plant-based and made from whole, recognizable ingredients, this is the kind of recipe that quietly becomes a staple in your kitchen.
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!