Rice Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is made entirely from soaked raw cashews blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic. The result is a thick, spreadable cheese that holds its shape on a spoon and tastes far more indulgent than its short ingredient list suggests. Because every component here is naturally grain-free, there's no need to scan labels or swap anything out — it just works as written. Soaking the cashews is the key step that transforms them from crunchy nuts into something genuinely silky, so don't rush that part. A short rest in the fridge after blending lets the flavors deepen and the texture firm up beautifully. Fold in the optional fresh basil and you've got something that works equally well dolloped onto pasta, spread on flatbread, layered into a lasagna, or eaten straight off the spoon.
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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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