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