5 Minute Cashew Ricotta

5 from 2 votes

A bowl of homemade vegan ricotta cheese made with cashew.

Homemade cashew ricotta is so similar to traditional ricotta that it's the perfect dairy free substitute for all your favorite childhood Italian dishes and more.

Author: Lindsey Jenkins

Prep Time 5

Total Time 5

Ingredients

2 cups raw cashews
½ cup filtered water
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
2 teaspoons nutritional yeast
kosher salt or sea salt, to taste

Instructions

Blend. Place cashews, water, lemon juice, white wine vinegar, nutritional yeast, and kosher salt in a high-powered blender with a tamper or a food processor. Blend, scraping down the sides as needed. If using a blender, use the tamper to push the ingredients into the blade.
Adjust flavors. Taste and add more salt or vinegar/lemon juice for more tang.

Notes

See the blog post for helpful tips, storage, and serving ideas.

Make It Your Way: Substitutions & Variations

No white wine vinegar? - you can also use apple cider vinegar.

Use non-dairy milk - in place of the water to make it extra creamy.

Add-ins - garlic powder or onion powder to make it more savory, lemon zest, fresh herbs or fresh basil depending on its intended use, red pepper flakes for a bit of spice, black pepper, etc.