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Bowl of Vegan Cashew Ricotta with lemon slice on the side

Vegan Cashew Ricotta

Servings 8
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes

Ingredients
  

  • 2 cups raw cashews (soaked for 4 hours or boiled for 10 minutes to make soft)
  • 1/2 cup water (start with 1/4 cup water and adjust for desired thickness)
  • 2 -3 tablespoons lemon juice
  • 1/2 tablespoon apple cider vinegar
  • 1/2 teaspoon salt (adjust to taste)
  • 1 tablespoon olive oil
  • 1 tablespoon nutritional yeast
  • 1 garlic clove (optional)

Instructions
 

  • If you haven’t soaked the raw cashews overnight, you can boil them in water for about 10 minutes until soft. Drain and rinse the cashews.
  • In a food processor or high-speed blender, add the softened cashews, lemon juice, apple cider vinegar, nutritional yeast, garlic (if using), salt, and a few tablespoons of water. Blend until smooth.
  • Slowly add more water, to reach your desired ricotta-like texture. You want it to be thick and creamy, but not runny.
  • Taste and adjust seasonings. Add more lemon juice for tang, salt for flavor, or nutritional yeast for cheesiness. You can also drizzle in olive oil for extra richness.
  • If desired, pulse in fresh herbs like basil, parsley, or thyme for a more complex flavor.
  • Use your vegan cashew ricotta as a filling for lasagna, spread on toast, or as a dip for veggies and crackers.