Creamy Cashew Ricotta

This creamy cashew ricotta is easy to prepare in a food processor. Raw cashews are pre-soaked overnight, or if necessary, they can be pre-cooked. Use this dairy-free ricotta in any Italian recipe including pizza, manicotti, stuffed shells, lasagna, and the like. It also makes a perfect spread for crackers. This recipe makes one cup of cheese; it can be doubled or even tripled as needed.

Yes, it’s possible to make delicious non-dairy ricotta – and yes, it is simple to prepare! Feel free to jazz it up by folding in fresh chopped parsley, chives, basil, or dill. 🙂

Creamy Cashew Cheese in a small bowl

Method Overview

  • Presoak (or precook) the cashews
  • Roast garlic
  • Using a food processor, blend all of the ingredients until creamy

For small batches, such as this, I use my Breville food processor’s smaller bowl insert.
Creamy Cashew Cheese in a small bowl
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5 from 12 votes

Creamy Cashew Ricotta

Cuisine: Italian
Keyword: dairy-free cheese
Servings: 4 1/4-cup servings
Calories: 186kcal


  • food processor


  • 1 cup raw cashews, presoaked (or precooked)
  • 6 garlic cloves, roasted (do not use raw garlic)
  • 1 Tablespoon freshly squeezed lemon juice
  • 2 Tablespoons plus 1 teaspoon water
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon sea salt


  • Presoak (or precook) the cashews; see notes.
  • Preheat the oven to 400ºF.
    Put an untrimmed garlic bulb, with at least 5 cloves, into a small covered baking dish. A ramekin or garlic roaster works well, or any small covered baking dish. Roast it in the preheated oven until the garlic aroma starts to fill the kitchen and the cloves begin to soften; this will take about 15 minutes.
  • Put the presoaked (or precooked) cashews in the food processor bowl with 5 cloves of roasted and peeled garlic. Add the lemon juice, water, salt, and pepper.
    Run the processor until the cashew ricotta is creamy, stopping to scrape the sides of the bowl as needed. This will take at least five minutes.


To Presoak Cashews
Place the cashews in a quart-sized canning jar (or in a bowl) with at least 2 cups of water; cover and let them soak overnight in the refrigerator. Pour into a strainer, rinse, and drain well. Now the cashews are recipe-ready.
To Precook Cashews
Gently simmer the cashews in at least 2 cups of water for 15 minutes. Pour into a strainer, rinse, and drain well. Now the cashews are recipe-ready.


Calories: 186kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Sodium: 111mg | Potassium: 236mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 2mg

The above nutrition data is for 1/4-cup

Are cashews healthy?

If you eat plant-based you probably consume your fair share of cashews, and you’ve probably wondered if regularly eating these versatile kidney shaped nuts is healthy. Let me put your mind at ease – yes they are good for you! Studies have show that incorporating raw, unsalted cashews and other nuts into your diet may:

Cashews contain a goodly amount of copper, magnesium, phosphorous, manganese, and zinc – as well as other nutrients.

If you enjoy my Creamy Cashew Ricotta, you should also try my Creamy Dill Sauce and Dressing recipe.

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