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–+ servings
A bowl of cashew ricotta on a wooden board with crackers that have some of it on them.

Creamy Cashew Ricotta

Course: Appetizer, Filling
Cuisine: American, Italian-American
Keyword: cashew ricotta
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 8
Calories: 182kcal
Author: Sherri Hall
This creamy cashew ricotta is easy to make with just 5 ingredients! Serve as a dip or use in place of dairy-based ricotta in pasta dishes, on pizza, and more.
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Equipment

  • High-Powered Blender I recommend Vitamix

Ingredients

  • 2 cups raw cashews
  • 1/2 cup water, plus more if needed
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice, freshly squeezed
  • 3/4-1 teaspoon fine sea salt, depending on preference

Instructions

  • Cover cashews with boiling water and set aside for 10-15 minutes. Drain and rinse cashews under cold water.
  • Add cashews and the remaining ingredients to a high-powered blender.
  • Start blending on low speed and gradually increase the speed to medium-high. Blend until no chunks of cashews remain and the consistency is creamy. Stop to scrape down the sides as needed and stir the mixture around with a silicone spatula to re-incorporate any chunks of nuts. Add more water if needed and blend again. Be careful not to overblend or the consistency may become paste-like.

Nutrition

Calories: 182kcal | Carbohydrates: 10g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 295mg | Potassium: 234mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 13mg | Iron: 2mg

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.