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5 from 1 vote

Cashew Ricotta Recipe

Vegan ricotta alternative to use for lasagna or other recipes!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Italian
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword: cashew, healthy comfort, non-dairy, nut cheese, ricotta, vegan, vegetarian
Servings: 8
Calories: 120kcal

Special Equipment

  • blender or food processor


  • 1 1/2 cups raw cashews soaked in water
  • 1/2 cup water
  • 1 tbsp nutritional yeast optional
  • 2 cloves garlic
  • Salt and pepper To taste


  • Soak the cashews for at least 1.5-2 hours in water to cover the cashews
  • Drain cashews, discarding the water and place all remaining ingredients into a blender or food processor, process until creamy. You can leave a little “chunkier” if you like.
  • Taste and season to your liking with lemon, salt + pepper.
  • Place in the fridge for about 30 minutes to an hour to stiffen the mixture or use right away if needed.
Tried this recipe?Mention @MintPersonalChef or tag #MintPersonalChef!


Makes approx. 16 ounces.
It can be stored in the fridge for up to a week or in the freezer for up to 3-4 weeks.
Cashew image photo by Jenn Kosar on Unsplash


Calories: 120kcal