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Category: condiment
Cuisine: Vegan

Use it anywhere you would use ricotta. This will be a welcome addition to your plant-based lifestyle!

Total: 10 minutes
Prep: 10 minutes
Serving Size: 8


  • 1 1/2 cups raw cashews, soaked
  • 1/2 cup water
  • juice of 1 large lemon or 1 tablespoon apple cider vinegar
  • 1 – 2 tablespoons nutritional yeast, optional
  • 1 garlic clove
  • dash of onion powder
  • himalayan sea salt & cracked pepper, to taste


  1. I think it’s best to soak your cashews in water before starting, there are a couple of ways to soak:
  2. Soak cashew in cool water for at least 2 hours in a bowl of water, covering the cashews about 2 – 3 inches of water as they will swell up.
  3. For a quick method of soaking, let cashews sit in hot water for 5 minutes. EASY
  4. Drain cashews and place all remaining ingredients into a blender or food processor, process until creamy stopping to scrape down the sides every few minutes.
  5. Taste for flavours adding any additional ingredients.
  6. Some like a salty ricotta so feel free to add as much salt as you want.
  7. Store in an airtight container in the refrigerator for an hour or two, this will stiffen the mixture a bit. You can also prepare your dish straight away without refrigeration if needed.
  8. Refrigeration will thicken the mixture a bit. If it becomes too thick, add a tad of water and mix well.
  9. Store in refrigerator for up to a week, or store in the freezer for up to 2 months in a freezer safe container.
  10. Makes 2 cups
  11. Serves 8 – 1/4 cup per serving


This vegan cashew ricotta cheese make easy and delicious! You may find yourself eating it right out to the bowl. Enjoy everywhere you would use ricotta cheese! Cashew ricotta cheese can be stored in refrigerator for up to a week in a covered container. It can also be stored in the freezer for up to 2 months in a freezer safe container.