Cashew Ricotta Cheese

10.3.17 / 2 comments

Delightfully Dairy-Free

Are you looking for some healthy, dairy free alternatives for your kitchen? Our homemade Cashew Ricotta Cheese is a great plant-based option, as it’s completely vegan and full of nutritious ingredients. There are so many ways to use this recipe–get creative and add it in pastas, use it as a sandwich spread, serve it at parties with some whole wheat crackers, or simply enjoy a mid-afternoon snack with crunchy vegetables. However you choose to eat this “cheese” is up to you, but we know that once you ingest it, your taste buds will be hooked! Try adding this into our Butternut Squash Vegetable Lasagna for a plant-centric meal that everyone is sure to love.


Nutrient Booster: Cashews

Cashews are the star of the show in this recipe, as they are rich in nutrients such as protein, monounsaturated fatty acids, copper, phosphorus, manganese, magnesium, and zinc, and provide 220 calories in a 1/4 cup serving. Cashews have a lower fat content than most other nuts, but contain primarily unsaturated fatty acids, 75% of which is oleic acid (the same heart-healthy monounsaturated fat found in olive oil), which promotes good cardiovascular health. Studies have shown that monounsaturated fats reduce high triglyceride levels which are associated with increased risk for heart disease (1). So go ahead and enjoy the earthy flavor of cashews with this creamy, delicious dip–it’s one recipe that will keep you coming back for more!

Cashew Ricotta Cheese

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 37 servings


  • 2 cups cashews, soaked overnight or boiled for 20 minutes
  • 1/4 cup water
  • 1/3 cup extra virgin olive oil
  • 1/2 lemon, juiced
  • 5 tbsp nutritional yeast
  • 1/2 tsp kosher salt
  • 3-4 cloves garlic


  1. In a medium saucepan, boil cashews in water for 20 minutes until soft. Rinse them with cold water or soak them overnight.

  2. In a food processor, add water, olive oil, lemon juice, nutritional yeast, salt and garlic, and process until smooth. Set aside.

  3. Serve cold with vegetables or crackers.

  4. Refrigerate in a sealed container for up to one week.

Recipe Notes

Add parsley, dill, and herbs (such as marjoram, chives, thyme or basil), if desired.

Nutrient Analysis:
Serving size: 1 tablespoon Calories: 85 calories, Fat: 7 grams, Saturated fat: 1 gram, Carbohydrates: 4 grams, Sugar: 1 gram, Sodium: 20 milligrams, Fiber: 1 gram, Protein: 3 grams, Cholesterol: 0 milligrams

(1) The Nutritional Health Facts of Cashews. Odi Cashew. - See more at:

2 Responses to Cashew Ricotta Cheese

  1. Lita Watson says:

    Vinegar can be used instead of lemon juice to make this ricotta cheese, can’t it? Both them have acid citrie ingredient, so i don’t know which one is better.

    • Kathy Siegel says:

      Hi Lisa,
      Using vinegar instead of lemon juice will change the taste of the recipe. However, the best choice of vinegar to substitute with, would be apple cider vinegar. Let us know how it tastes! Have a great day.

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