Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this cashew-based ricotta is the kind of recipe that makes you wonder why you ever reached for the dairy version. Soaking the raw cashews until plump is the key step — it transforms them into something that blends into a genuinely smooth, spreadable cheese with real body and depth. Nutritional yeast adds a subtle savory note, while fresh lemon juice and zest keep things bright and balanced, and a small clove of garlic rounds out the flavor without overpowering it. The texture lands right where you want it: thick enough to hold its shape on a spoon but easy to spread across toast, dollop onto pasta, or layer into a lasagna. A short rest in the fridge lets the flavors settle and the ricotta firm up just a little, so it's worth the wait. Optional fresh basil folds in beautifully if you want an herby finish. This recipe makes six servings, so there's plenty to use through the week or share at the table.
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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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