Soy Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly close to the real thing, this plant-based ricotta is made entirely from whole, simple ingredients — no soy, no dairy, no mystery additives. Raw cashews are the star here: soaked until plump and then blended with bright lemon juice, lemon zest, nutritional yeast, and a touch of garlic until the mixture reaches that thick, spreadable texture you'd expect from a good ricotta. It's the kind of recipe that makes you wonder why you ever reached for a store-bought alternative, especially when so many packaged vegan cheeses rely heavily on soy-based proteins or fillers. The nutritional yeast adds a subtle savory depth that rounds everything out beautifully, and the optional fresh basil takes it somewhere almost gourmet. A quick chill in the fridge lets the flavors settle and the texture firm up just enough to hold its shape on a spoon or spread across a slice of crusty bread. Use it layered into lasagna, dolloped onto flatbread, or spooned straight from the container — 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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