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Vegan Cashew Ricotta Cheese

This easy vegan cashew ricotta cheese is light, fluffy, and perfect for comforting meals where you need a dairy-free, cheesy touch!
Prep Time: 10 mins
Soaking Time: 8 hrs
Total Time: 8 hrs 10 mins
Course: sauce
Cuisine: Italian
Keyword: Ricotta, Vegan Cashew Ricotta
Servings: 8 servings
Calories: 142kcal
Author: Lisa Bryan


  • 1 ½ cups raw cashews soaked overnight and drained
  • ½ cup water
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons nutritional yeast
  • 1 small garlic clove
  • ½ teaspoon kosher salt
  • pinch of freshly ground black pepper


  • In a large bowl with water, soak the cashews overnight.
    Soaked cashews in a bowl for vegan cashew ricotta cheese
  • In a food processor, blend the cashews, water, lemon juice, nutritional yeast, garlic, salt, and pepper for about a minute scraping down the sides as needed until you've got an almost smooth, ricotta like texture.
    Blended vegan cashew ricotta cheese in a food processor


  • Each serving is ¼ cup.
  • These are the raw cashews I buy in bulk for all of my vegan sauce recipes.


Calories: 142kcal | Carbohydrates: 9g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 149mg | Potassium: 204mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 2mg