Seed Oil 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 store-bought version. Raw cashews are soaked until plump, then blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic to create a thick, spreadable cheese that genuinely holds its own against the dairy original. Every single ingredient here is whole and recognizable — no refined oils, no emulsifiers, no mystery additives that tend to sneak into commercial dairy-free alternatives. The nutritional yeast brings a subtle savory depth that rounds out the lemon without tipping into anything artificial, and a handful of fresh basil folded in at the end adds a fragrant, herbaceous lift. A short rest in the fridge lets the texture firm up and the flavors settle into something that tastes like it took far more effort than it did. Spread it on toast, dollop it over pasta, layer it into a lasagna, or eat it straight off the spoon — it's that good.
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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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