Pregnancy Friendly Vegan Cashew Ricotta
Creamy, tangy, and surprisingly satisfying, this plant-based ricotta delivers everything you want from the classic Italian cheese — without any of the ingredients that can make traditional ricotta a concern during pregnancy. Conventional ricotta is made from dairy that must be carefully pasteurized, and soft cheeses in general are a category worth scrutinizing when you're expecting. This version sidesteps that entirely by building its rich, spreadable texture from soaked raw cashews blended with bright lemon juice, lemon zest, and nutritional yeast for that savory, slightly cheesy depth. The result is thick enough to dollop onto pasta, swipe onto toast, or layer into a baked dish — genuinely versatile in the kitchen. A short chill in the refrigerator lets the flavors come together and firms the texture just enough to make it feel like the real thing. Fresh basil folded in at the end adds a fragrant lift that makes the whole bowl feel a little special. It's the kind of recipe you'll keep coming back to long after the baby arrives.
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!