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Vegan Basil Ricotta

Whip up this scrumptious Vegan Basil Ricotta for a guilt-free, dairy-free delight! With a creamy blend of cashews, basil, and lemon juice, this versatile spread will elevate your favorite dishes to new heights.

Tasty Team
92% would make again

Under 30 minutes

Vegan Basil Ricotta

Under 30 minutes


for 3 servings

  • 1 cup raw cashews (130 g)
  • 1 cup fresh basil leaf (40 g)
  • ½ lemon, juiced
  • ½ teaspoon salt
  • 6 fl oz water (175 mL)

Nutrition Info

  • Calories 177
  • Fat 13g
  • Carbs 10g
  • Fiber 1g
  • Sugar 2g
  • Protein 5g

Estimated values based on one serving size.


  1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
  2. Add the boiled cashews, basil, lemon juice, and salt to a blender. Start to blend, then slowly add the water while the blender is running until the “ricotta” reaches your desired consistency.
  3. Serve immediately or store in the fridge for up to 4 days.
  4. Enjoy!
  5. Cook smarter, not harder. Use our AI chef Botatouille on the Tasty app. Download now.
Vegan Basil Ricotta