Shellfish Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta delivers everything you want from the classic Italian cheese — without a drop of dairy or any animal products. Soaking the raw cashews until they're plump and soft is the key step that makes the final texture genuinely smooth and spreadable rather than grainy. Lemon juice and zest bring brightness, nutritional yeast adds a subtle savory depth, and a small garlic clove ties it all together in a way that tastes far more complex than the ingredient list suggests. A short rest in the fridge after blending lets the flavors meld and the texture firm up into something that holds its shape beautifully on a spoon or a cracker. Fresh basil folded in at the end is optional but highly recommended if you want that extra herby lift. Spread it on toast, dollop it over pasta, layer it into a lasagna, or use it as a dip — it's endlessly versatile and comes together with nothing more than a blender and a little patience.
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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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