(Cashew) Ricotta Cheese

Nut cheese…..(sigh). Nut cheese and I do not have a happy relationship. Every time I’ve tried it it has tasted nothing like cheese and nothing like something I want to actually eat. Dairy cheese though is one of my weaknesses. My skin and body may not agree but I can eat way too much of it at any given moment. I think we can all agree that over indulging on cheese is not the healthiest decision, so I decided to finally give homemade nut cheese a shot. After doing serious research I was almost discouraged as everything I found looked more like a science experiment than an actual food recipe. Hopefully if you’ve felt the same, you will be pleased with the recipe below. And by the way, I only have love for this nut cheese recipe! Consider using it on pizza, as a base for a vegan alfredo sauce, or added with your choice of herbs for a delicious sandwich spread or veggie dip.


Ingredients:--Makes about 4-5 C

  • 2 Cups raw cashews, soaked*

  • 1 1/2 C coconut milk

  • 1 Tbsp Apple Cider Vinegar

  • 2 garlic cloves, mashed to a paste**

  • Salt and pepper to taste



*Cover cashews and soak in water for about 3 hours prior to using.

**I mashed the garlic with a mortar and pestle. If you place in a blender/processor whole, you may get unexpected chunks of garlic in your cheese.

  1. Drain cashews and place in a food processor (or blender) with the remaining ingredients (I recommend adding the coconut milk in batches to avoid making it too watery). Blend until smooth, you may need to scrape down the sides a few time to get an even consistency. 

  2. Use immediately or keep in a food storage container for later use. It should keep for about a week if stored properly.