Name: Cashew Ricotta
Prep time: 15 min
Total time: 15 min
Ingredients: 2 cups raw cashews; 1/2 cup water (plus more if needed); 1 tablespoon nutritional yeast; 1 tablespoon lemon juice (freshly squeezed); 3/4-1 teaspoon fine sea salt (depending on preference)

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Perfect as a dip, lasagna filling, pizza topping, and more, this ultra creamy Cashew Ricotta is a versatile vegan cheese that’s easy to whip up in minutes!

A wooden board with a bowl of cashew ricotta and some crackers topped with the spread.

Personally, I love using this ricotta as a dip because it’s so luscious and creamy.

Spread some on crackers and sprinkle with freshly ground black pepper and you’ve got a crowd-pleasing party appetizer!

It’s also great dolloped on pizza or baked into pasta dishes like lasagna.

Like my almond ricotta, this cashew ricotta recipe works well for both savory and sweet dishes. Try it on toast with fruit or try it in vegan ricotta pancakes. It’s so versatile!

Non-dairy ricotta in a bowl on a kitchen napkin with cashews on it and a spoon.

Tips for Success

Be sure to rinse the cashews under cold water after soaking to cool them down. If they are too hot when you add them to the blender, it will affect the consistency of the ricotta.

Start blending on low speed and gradually increase the speed as you go. If you blend too high, too quickly, the ricotta may become paste-like.

Cashew ricotta cheese in a bowl and some on crackers on a wooden board.

Storage

Store the cashew ricotta in an airtight container in the refrigerator for up to 5 days.

Watch How to Make Cashew Ricotta

Cashew Ricotta

Author: Sherri Sage Hall

This creamy Cashew Ricotta is easy to make with just a handful of ingredients! Enjoy as a dip or use in place of dairy-based ricotta in pasta dishes, on pizza, and more.

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Print Recipe

Prep Time 15

Total Time 15

Course Appetizer, Filling

Cuisine American, Italian-American

Servings

Calories 136 kcal

Equipment

High-Powered Blender (I recommend Vitamix)

Ingredients

2 cups raw cashews
1/2 cup water plus more if needed
1 tablespoon nutritional yeast
1 tablespoon lemon juice freshly squeezed
3/4-1 teaspoon fine sea salt depending on preference

Instructions

Cover cashews with boiling water and set aside for 10-15 minutes. Drain and rinse cashews under cold water.
Add cashews and the remaining ingredients to a high powered blender.
Start blending on low speed and gradually increase the speed to medium-high. Blend until no chunks of cashews remain and the consistency is creamy. Stop to scrape down the sides as needed and stir the mixture around with a silicone spatula to re-incorporate any chunks of nuts. Add more water if needed and blend again. Be careful not to overblend or the consistency may become paste-like.

Nutrition

Calories: 136kcalCarbohydrates: 7gProtein: 5gFat: 11gSaturated Fat: 2gSodium: 196mgPotassium: 174mgFiber: 1gSugar: 2gVitamin A: 0.1IUVitamin C: 1mgCalcium: 1mgIron: 2mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.

Keyword cashew ricotta

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