Walnut 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 — no animal products, no walnuts, no compromise on texture. A hit of fresh lemon juice and zest keeps things bright, while nutritional yeast adds that subtle savory depth you'd expect from a good ricotta. The small garlic clove and a crack of black pepper round everything out, and the optional fresh basil takes it somewhere genuinely special. Many store-bought vegan cheeses rely on mixed nut blends that can be tricky to navigate, but this one is built entirely around cashews, so you know exactly what's in it. A short chill in the fridge is all it takes for the flavors to settle and the texture to firm up into something you'll want to spread on everything — pasta, toast, flatbread, you name it.
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!