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cashew ricotta in white bowl with spoon
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5 from 5 votes

Vegan Cashew Ricotta

The best ever vegan cashew ricotta made with simple ingredients. Use my easy short-cut to get a perfectly textured dairy-free ricotta in minutes that you can use in a variety of vegan recipes that call for ricotta cheese.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: American
Keyword: cashew ricotta, dairy free ricotta, vegan cashew ricotta, vegan ricotta
Servings: 8
Calories: 154kcal
Author: Alison Corey


  • 1 ½ cups raw whole cashews
  • ½ cup water
  • 1 tbsp nutritional yeast
  • 1 tbsp apple cider vinegar or lemon juice
  • 1 clove garlic
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper


  • Bring a pot of water to boil. Add cashews. Boil for 5 minutes. Drain.
  • In a food processor combine all ingredients for the ricotta (drained cashews, water, apple cider vinegar, nutritional yeast, garlic, onion powder, salt, and pepper). Pulse until smooth.



  1. Use raw cashews. You won't get any of the roasted flavor and they're healthier since they're not roasted or processed in oil.
  2. Don't over soak the cashews. While this recipe has you boil the cashews in hot water for 5 minutes, if you choose to soak the cashews do so for 2-3 hours. Over soaking the cashews can result in a bitter flavor.
  3. You can substitute lemon juice for the apple cider.
  4. Don't over process the ingredients. You want to retain some of the texture.
  5. Nutritional yeast is what gives this vegan ricotta its "cheesy" flavor.


Calories: 154kcal