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creamy cashew ricotta cheese garnished with fresh basil leaves and a drizzle of olive oil

cashew ricotta cheese

A creamy, dairy-free ricotta alternative made from cashews, perfect for spreads, dips, or pasta fillings.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups raw cashews soaked for 4 hours or overnight
  • 1/4 cup water plus more as needed
  • 2 tbsp lemon juice
  • 1 tbsp nutritional yeast
  • 1 clove garlic minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper
  • 1/4 tsp onion powder
  • 1 tbsp olive oil optional for creaminess

Method
 

  1. Step 1: Drain and rinse the soaked cashews thoroughly.
  2. Step 2: Add the cashews to a high-speed blender or food processor.
  3. Step 3: Pour in 1/4 cup of water, lemon juice, and olive oil (if using).
  4. Step 4: Add the nutritional yeast, garlic, sea salt, black pepper, and onion powder.
  5. Step 5: Blend on high until smooth and creamy, scraping down the sides as needed.
  6. Step 6: If the mixture is too thick, add water 1 tablespoon at a time until desired consistency is reached.
  7. Step 7: Taste and adjust seasoning, adding more salt, lemon juice, or garlic if needed.
  8. Step 8: Transfer to a bowl or container and refrigerate for at least 30 minutes to allow flavors to meld.

Notes

Use within 5 days. For a chunkier texture, pulse the mixture instead of blending completely smooth.