Cashew “Ricotta”


A creamy, plant-based take on the dairy staple for vegans and omnivores alike.

Cashew "Ricotta"
Photo: Greg Dupree
Makes 1¾ cup

A ricotta-style spread made from cashews is nothing new, but this recipe is the one to make your go-to. That's because rather than just blending soaked cashews with water, this recipe goes the extra step of adding non-dairy creamer for a true dairy-like texture. Lemon juice adds welcome tang to the mixture, while a scoop of nutritional yeast adds a savory depth similar to dairy cheese. It's a great alternative for plant-based eaters that omnivores will love, too.


  • 2 cups raw cashews

  • 3 tablespoons unsweetened non-dairy creamer (such as Califia Farms Almond milk Creamer)

  • 2 tablespoons fresh lemon juice (from 1 lemon)

  • 2 tablespoons nutritional yeast

  • 1 teaspoon kosher salt


  1. Place cashews in a large heatproof bowl. Bring 4 cups water to a boil in a saucepan over high, or use an electric kettle. Pour hot water over cashews; let stand 30 minutes. Drain. Transfer cashews to a food processor or blender. Add creamer, lemon juice, nutritional yeast, salt, and 1/4 cup room-temperature water. Process until smooth, about 45 seconds.

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