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Vegan Cashew Ricotta

Rated as 5 out of 5 Stars

"An incredibly easy vegan recipe using cashews and nutritional yeast to mimic true Italian ricotta cheese. Serve on bruschetta."
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4 h 10 m servings 228
Original recipe yields 8 servings


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  1. Place cashews into a large container and cover with several inches of cool water; let soak, 3 to 4 hours.
  2. Drain cashews and transfer to a food processor. Add lemon juice, olive oil, nutritional yeast, garlic, salt, and basil leaves. Process until thick and smooth, 3 to 4 minutes. Stop to scrape down the sides occasionally.
  3. Transfer cashew mixture to an airtight container. Refrigerate for 1 to 2 hours.

Nutrition Facts

Per Serving: 228 calories; 18.4 11.9 7.3 0 78 Full nutrition

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I followed the recipe as written and the 'ricotta' came out perfectly! I had tried a different variation of nut based ricotta a while back that used tofu and it was a bit of a disaster. I've be...