Wheat Free Vegan Cashew Ricotta
Creamy, tangy, and surprisingly rich, this plant-based ricotta is made entirely from soaked raw cashews blended with lemon juice, lemon zest, nutritional yeast, and garlic — no dairy, no wheat, no fuss. The soaking step is what makes the magic happen, softening the cashews until they blend into a thick, spreadable texture that genuinely rivals the real thing. Nutritional yeast adds a subtle savory depth that keeps it from tasting flat, while the lemon brings brightness and that classic fresh-cheese lift. A short chill in the fridge lets the flavors come together and firms the texture just enough to hold its shape beautifully on a spoon or spread across a plate. Fold in the optional fresh basil and you've got something that feels restaurant-worthy with almost zero effort. It works as a dip, a pasta filling, a toast topper, or a base for a gorgeous grain bowl — and because every ingredient here is naturally free of wheat and gluten, there's no label-reading required.
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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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