Easy Vegan Cashew Ricotta Recipe

Introduction

This easy vegan cashew ricotta is a creamy, flavorful alternative to traditional ricotta cheese. Made from simple ingredients and ready in minutes, it’s perfect for spreading, dipping, or adding to your favorite dishes.

Ingredients

• 1 ½ cups (210g) raw cashews
• ¼ cup (60 mL) water
• 2 tablespoons pickle juice (or distilled white vinegar)
• Zest of ½ of a medium lemon
• 3 tablespoons freshly squeezed lemon juice
• ¼ cup (20g) nutritional yeast
• 2 garlic cloves, finely chopped
• ½ tablespoon white miso paste
• ¾ teaspoon onion powder
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon extra virgin olive oil

Instructions

1. Step 1: Soak the cashews overnight by placing them in a bowl, covering with cool water, and letting them sit for at least 8 hours or overnight. Drain and rinse thoroughly.
2. Step 2: In a food processor, combine the soaked and drained cashews, water, pickle juice, lemon zest, and lemon juice. Blend until smooth and well combined.
3. Step 3: Add nutritional yeast, garlic, miso paste, onion powder, salt, pepper, and olive oil to the mixture. Pulse repeatedly until the texture resembles ricotta cheese, scraping down the sides as needed. For a smoother texture, blend continuously instead of pulsing.
4. Step 4: Taste and adjust the flavors by adding more pickle juice for tang, additional salt for saltiness, the remaining lemon zest for brightness, or extra olive oil for richness.
5. Step 5: Use immediately or refrigerate for 1 to 2 hours to thicken further. Keep leftovers in an airtight container in the fridge for up to one week.

Tips & Variations

• Substitute pickle juice with distilled white vinegar for a slightly different tang.
• For a nuttier flavor, toast the cashews lightly before soaking.
• Add fresh herbs like basil or oregano for an herby twist.
• If short on time, soak cashews in very hot water for 1 hour as a quicker alternative.

Storage

Store the cashew ricotta in an airtight container in the refrigerator for up to one week. Refrigerating for 1 to 2 hours before serving helps the texture thicken and flavors develop. To re-use, simply stir well and bring to room temperature if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use roasted cashews instead of raw?

It’s best to use raw cashews for a creamy texture and neutral flavor. Roasted cashews may alter the taste and texture of the ricotta.

Do I need to soak the cashews overnight?

Soaking softens the cashews for blending, resulting in a smoother ricotta. If short on time, soak them in hot water for at least 1 hour as a quicker alternative.

Easy Vegan Cashew Ricotta Recipe

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★★★★★

4.9 from 73 reviews

This Easy Vegan Cashew Ricotta is a creamy, tangy, and dairy-free cheese alternative made from soaked cashews blended with lemon, nutritional yeast, and savory seasonings. Perfect for spreading on toast, dolloping on pasta, or using in vegan lasagna, this ricotta delivers rich flavor and texture with simple, wholesome ingredients.

• Author: Maya
• Prep Time: 10 minutes plus overnight soaking
• Cook Time: 0 minutes
• Total Time: 10 minutes active plus overnight soaking time
• Yield: 12 servings 1x
• Category: Dairy-Free Cheese Alternative
• Method: Blending
• Cuisine: Vegan
• Diet: Vegan

Ingredients

Scale 1x2x3x

Cashew Base

• 1 ½ cups (210g) raw cashews
• ¼ cup (60 mL) water
• 2 tablespoons pickle juice (or distilled white vinegar)
• Zest of ½ of a medium lemon
• 3 tablespoons freshly squeezed lemon juice

Flavorings

• ¼ cup (20g) nutritional yeast
• 2 garlic cloves, finely chopped
• ½ tablespoon white miso paste
• ¾ teaspoon onion powder
• 1 teaspoon kosher salt (plus more to taste)
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon extra virgin olive oil

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover them with cool water. Let them soak overnight or for at least 8 hours. This softens the cashews to ensure a creamy texture. Drain and rinse the cashews thoroughly before using.
2. Blend the base ingredients: Add the soaked and drained cashews to a food processor along with the water, pickle juice, lemon zest, and lemon juice. Blend until the mixture is as smooth as possible and begins to come together, forming a creamy base.
3. Add flavorings and pulse: Add nutritional yeast, garlic, white miso paste, onion powder, salt, black pepper, and olive oil to the cashew mixture. Pulse repeatedly, scraping down the sides as needed, until it resembles the texture of ricotta cheese. For a smoother consistency, blend continuously instead of pulsing.
4. Adjust seasoning: Taste the ricotta and adjust the flavors to suit your preference. You can add more pickle juice for extra tanginess, additional salt for saltiness, the remaining lemon zest for increased lemon flavor, or more olive oil for richness.
5. Chill and store: You can use the cashew ricotta immediately, but chilling it in the refrigerator for 1 to 2 hours helps it thicken and flavors to meld. Store any leftovers in an airtight container in the fridge for up to one week.

Notes

• Soaking cashews overnight softens them, which is key for achieving a smooth, creamy texture in the ricotta.
• If you are short on time, soaking cashews in very hot water for about 1 hour can partially soften them, but overnight soaking yields the best results.
• Pickle juice can be substituted with distilled white vinegar if preferred.
• Adjust seasoning gradually as the flavor can intensify after chilling.
• This vegan ricotta is versatile and can be used in place of dairy ricotta in many recipes.
• Use a good quality food processor for the smoothest consistency.

Keywords: vegan ricotta, cashew ricotta, dairy-free cheese, vegan cheese recipe, easy vegan ricotta, plant-based ricotta, cashew cheese