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homemade cashew ricotta

Cashew Ricotta (V)

  • Author: Kayla


Whether you’re lactose intolerant, vegan, or try to stay away from dairy products, this cashew ricotta will blow your mind. You won’t even realize it’s vegan!



  • 2 Cups Cashews (soaked overnight or boiled on the stove)
  • 1/4 Cup Water
  • 3 TBSP White Distilled Vinegar (or 2 TBSP Apple Cider Vinegar)
  • 3 TBSP Nutritional Yeast


  1. Soak your cashews overnight or boil them for 15-20 minutes (or until softened). Rinse and drain them either way (if boiling, let them cool for about 5 minutes). 
  2. Add all ingredients into a food processor and blend until creamy. 
  3. Store in an airtight container in the refrigerator for up to 5 days or use right away! Enjoy 🙂