Basil Cashew Ricotta


Guys, cashews are magical. Seriously, they can morph into just about anything. Want a vegan cheesecake? Use cashews. How about a cheesy sauce for your mac and cheese? Use cashews. How do you make a soup creamy? Use cashews. They can do just about everything. So today, we’re transforming them into a basil “ricotta.”


This ricotta is creamy, decadent, and has an undertone of basil that goes deliciously with pasta or on a pizza. You don’t need a fancy vitamix to blend this up – in fact, I like using my little food processor because it leaves the texture of the blended cashews just a touch grainy, which weirdly feels more authentically ricotta-esque.


This is one of those easy recipes where you just throw everything together, blend it, and it’s ready to go. Basically, go make this now, you have no excuse not to.


What magical things do you do with cashews?


Cashew Basil Ricotta

Makes 2 cups

1 cup cashews, soaked for at least 1 hour and drained
Juice of 1 lemon
1 small clove garlic
1 tablespoon nutritional yeast
1/2 cup basil leaves, loosely packed
Salt and pepper, to taste


1. Roughly chop the garlic and basil.

2. Throw everything into a blender or food processor and process until desired texture is reached. Adjust salt and pepper to taste, then use it to top your pasta, pizza, or even toast.



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