Turkey Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew ricotta is the kind of recipe that makes you wonder why you ever needed dairy in the first place. Soaking raw cashews until plump and then blending them with fresh lemon juice, lemon zest, nutritional yeast, and garlic produces a texture that genuinely rivals the real thing — thick enough to hold its shape on a spoon but smooth enough to spread effortlessly. The nutritional yeast adds a subtle savory depth that keeps it from tasting flat, while the lemon brings that bright, slightly sharp note you expect from a good ricotta. A short rest in the fridge lets the flavors settle and the texture firm up just enough to make it feel polished and intentional. Fold in the optional fresh basil and it becomes something you'd proudly dollop onto pasta, smear onto crostini, or layer into a lasagna without a second thought. Every ingredient here is straightforward and plant-based, so there's no guesswork about what's in it — just clean, whole-food components blended into something genuinely delicious.
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!