Vegan Cashew Ricotta Cheese

Vegan Cashew Ricotta

Course Condiment
Cuisine American
Yields 2 cups
Author Dianne Wenz


  • 2 cups raw cashews, soaked for at least two hours, drained and rinsed
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1/3 cup water
  • 1 teaspoon mellow white miso
  • 1/2 teaspoon sea salt


  1. Place all of the ingredients in a food processer fitted with an s-blade and process until it looks fluffy and “ricotta-like”. It could take 5 to 10 minutes, and you may need to stop the food processer and scrape down the sides with a spatula a few times.
  2. Store in the fridge until ready to use. Cashew Ricotta will last for about a week in the refrigerator.