Vegetarian 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. Raw cashews are soaked until plump, then blended with bright lemon juice, lemon zest, nutritional yeast, and a hint of garlic to create a texture that genuinely holds its shape on a spoon while staying perfectly spreadable. The nutritional yeast does a lot of heavy lifting here — it adds that subtle savory, cheesy depth without any actual cheese in sight. A short rest in the fridge lets the flavors come together and firms the ricotta up just enough to make it feel luxurious. Fresh basil stirred in at the end is optional, but it takes the whole thing to another level if you have it on hand. Spread it on toast, dollop it over pasta, layer it into a lasagna — this one earns its place in your regular rotation fast.
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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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