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Vegan Cashew Ricotta

Learn how to make creamy Vegan Cashew Ricotta in just minutes! Perfect for lasagna, pizza, or as a spread, this easy recipe is dairy-free, delicious, and versatile.
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Prep Time 5 minutes
Soak Time 30 minutes
Total Time 35 minutes
Course Side Dish
Cuisine Italian
Servings 6 servings
Calories 137 kcal

Equipment

  • food processor

Ingredients
  

  • 1 1/2 cups raw cashews (soaked in hot water for 30 minutes or overnight)
  • 3 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 clove garlic (optional, for a savory twist)
  • 1/2 tsp salt
  • 1/4 cup unsweetened plant-based milk or water (add more if needed for consistency)
  • 1 tsp olive oil
  • Fresh herbs (like basil or parsley)

Instructions
 

  • Soak Cashews
    If not already soaked, place cashews in a bowl with hot water and let sit for at least 30 minutes. Drain and rinse.
  • Blend Ingredients
    In a food processor or high-speed blender, combine the soaked cashews, lemon juice, nutritional yeast, garlic (if using), salt, and plant-based milk or water.
  • Adjust Consistency
    Blend until smooth but slightly textured, resembling ricotta. Scrape down the sides as needed. If it’s too thick, add a bit more liquid, 1 tablespoon at a time.
  • Taste and Customize
    Adjust salt, lemon juice, or nutritional yeast to taste. For added flavor, mix in fresh herbs or a touch of olive oil.
  • Serve
    Use immediately or store in an airtight container in the fridge for up to 5 days.
Keyword cheese spread, ricotta