This Cashew Ricotta is a quick, creamy, dairy-free cheese alternative made with soaked cashews, lemon, nutritional yeast and simple seasonings. It is rich, lightly tangy and perfect for spreading, stuffing, dolloping and adding into your favourite wellness recipes without the dairy drama.
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Cashew Ricotta Cheese
Cashew ricotta is one of those simple plant-based recipes that every wellness kitchen needs in the toolkit. It is quick to make, easy to adapt and works beautifully in both everyday home cooking and retreat-style menus.
This recipe is made with soaked cashews, nutritional yeast, lemon juice and zest, onion powder, sea salt, black pepper and filtered water. Optional probiotic capsules and flaxseed oil can be added for extra depth and nutritional value. The cashews are soaked overnight, then blended briefly to create a soft ricotta-style texture that is creamy but still slightly coarse, just like the real deal.
Ingredients You Will Need
Full recipe quantities and method are below in the recipe card.
You will need:
- Soaked cashews
- Nutritional yeast
- Lemon juice
- Lemon zest
- Onion powder
- Sea salt
- Black pepper
- Filtered water.
Optional additions include probiotic capsules and flaxseed oil for extra nutritional support and flavour complexity.
How To Make Cashew Ricotta
- Soak the cashews overnight in filtered water, then drain and rinse them well.
- Add the soaked cashews to a blender with the nutritional yeast, lemon, onion powder, sea salt, black pepper and filtered water. Blend on medium speed for about one minute, stopping to scrape down the sides as needed.
- The trick is not to over-blend it. You want a soft, creamy ricotta texture with a little body, not a completely smooth cashew cream. Taste and adjust with more lemon, salt, pepper or nutritional yeast if needed.
- Transfer to a storage container and chill before serving.
Serving Suggestions
Cashew ricotta is incredibly versatile. Use it in lasagne, stuffed pasta shells, pizza, salads, toast, sourdough, crackers, roasted vegetables, grain bowls or as a filling for savoury crepes.
It also works beautifully with Mediterranean dishes, tomato-based sauces, grilled vegetables, fresh herbs and a drizzle of good olive oil.
How To Store Cashew Ricotta
Store this vegan ricotta in an airtight container in the fridge for 3-5 days. Chilling helps firm up the texture slightly.
You can also freeze it for up to 2 months. Thaw in the fridge, then stir well before using. If it becomes too thick after chilling, loosen it with a small splash of filtered water.
FAQ
This vegan ricotta has a mild, creamy and slightly nutty flavour with a gentle tang from lemon juice. Nutritional yeast adds a subtle savoury, cheesy depth, while the seasoning helps bring it closer to a traditional ricotta-style filling.
Cashew cheese can be a healthy option when made with simple wholefood ingredients. Cashews provide healthy fats, plant-based protein and minerals, while lemon, nutritional yeast and seasonings add flavour without needing dairy. Like all nut-based recipes, it is calorie-dense, so enjoy it as part of a balanced meal rather than eating the whole bowl with a spoon.
Yes, this recipe is completely vegan. It is made without dairy, eggs or animal products, using soaked cashews, lemon, nutritional yeast and seasonings to create a creamy plant-based ricotta alternative.
Yes. For a quick method, soak the cashews in hot water for 5 minutes before blending.
Yes. Chilling improves the texture, but you can use it immediately if needed.
Yes. Fresh basil, parsley, chives, thyme or oregano all work well. Add them after blending for best texture and colour.
More Recipes
- Cashew Parmesan
- Cashew Sour Cream
- Cashew Mozzarella
- Chickpea Flatbread Pizza
- Tofu Misozuke | Fermented Tofu Cheese
We hope you enjoy this delicious recipe. If you give it a try, let us know in the comments below - we love hearing your feedback and seeing your recreations.
📋 Recipe
Jim says
Delicious recipe, thank you