Turmeric 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 dairy version. Soaked raw cashews blend into a luscious, spreadable cheese that holds its shape beautifully — perfect for dolloping onto pasta, spreading over crostini, or layering into lasagna. Nutritional yeast adds a subtle savory depth, while fresh lemon juice and zest keep things bright and balanced. Many store-bought vegan cheeses sneak in anti-inflammatory spices like turmeric for color, which can be a real problem if you're avoiding it — this one skips all of that and relies entirely on whole, simple ingredients you can verify yourself. The optional fresh basil folds in at the end for a fragrant, herby finish that takes the whole thing up a notch. A short rest in the fridge lets the flavors settle and the texture firm up just enough to make it genuinely ricotta-like. It's the kind of versatile staple you'll want to keep on rotation.
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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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