Yield: ~1½ cups
Time: 5 minutes
Ingredients
1½ cups raw cashews (soaked 2–4 hours, then drained)
½ cup water (plus more as needed)
2 tablespoons lemon juice
2 tablespoons nutritional yeast
¾ teaspoon salt
Instructions
Blend
Add all ingredients to a high-speed blender or food processor.
Pulse, don’t purée
Pulse several times until the mixture is light, fluffy, and ricotta-like.
Scrape down sides as needed. Add 1–2 tablespoons water only if necessary.
Taste & adjust
Adjust salt or lemon juice to taste.
Use or chill
Use immediately or refrigerate for 30 minutes to firm up slightly.
How to Use Vegan Ricotta
Lasagna & stuffed shells
Pizza & flatbreads
Toast with olive oil & herbs
Dolloped onto pasta
Snacking with crackers
Variations
Italian-style: add ½ teaspoon garlic powder + 1 teaspoon dried oregano
Herbed ricotta: fold in fresh basil, parsley, or chives
Extra creamy: replace water with unsweetened plant milk
Soy-free option: use blanched almonds instead of cashews (soak overnight)
