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A bowl of cashew ricotta on a wooden board with crackers that have some of it on them.

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 minutes
Total Time 15 minutes
Course Appetizer, Filling
Cuisine American, Italian-American
Servings 9
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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