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  • Writer's pictureSarah Gearino

Vegan Cashew Ricotta

I love Ricotta cheese! Growing up, my mother would always make homemade lasagna...and my favorite part was the cheese. This was one thing I was scared I would miss after I became Vegan. But, let me tell you, this recipe has saved me! I never thought Cashews would even come close to the taste of real ricotta, but I was surely wrong!


(Makes 8 servings)


- 2 cups raw cashews

- 1/2 cup water (or more if you like it thinner)

- 2-3 tbsp nutritional yeast

- 1 medium lemon (juice)

- Sprinkle of garlic salt

- 1 tbsp Crushed Fresh mint (more preferred)



-Soak raw cashews in a large bowl with water. Make sure all cashews are fully submerged. Soak for minimum 10 minutes, preferably a few hours. It will still work w/ limited time if you add more water to blender later.

-Drain water and add cashews to food processor. Add 1/2 cup water and all other ingredients, except the mint.

-Blend until creamy. Add more water if you’re having issues.

-Stir in the mint at the end and keep covered and refrigerated until use.

Serving with homemade Italian sauce and chickpea pasta is a must✅

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