Cashew Ricotta Cheese

Cashew Ricotta "Cheese"

The great thing about cashew ricotta cheese, just like regular ricotta cheese, is that you can use it as the foundation for so many amazing dishes. Everything from dips to lasagna, but all without the downsides of dairy.

Category Paleo, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Total Time 12 hours
Author Lauren Lobley


  • 1 1/2 cups raw cashews soaked overnight, then strained and rinsed
  • Juice from 1 lemon about 2 Tbsp
  • 1/2 to 1 tsp sea salt
  • 1/4 to 3/4 cups water


  1. Combine all ingredients in a blender, starting with just 1/4 cup of water.
  2. Blend until you get a paste/ricotta-like texture. If you find it’s too thick, add another 1/4 cup of water.

  3. Once you get the desired consistency, taste to see if it needs more salt. If not, you’re done!
  4. Store in an airtight container in the fridge for up to a week.