Cashew Ricotta

30 Minute Meals

Whipped Cashew Ricotta (5 ingredients) and Honey Toast

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Plate with toast on it with cashew ricotta on top


5 minutes



This Whipped Cashew Ricotta is so delicious. It makes the perfect spread for toast for breakfast or a yummy snack.

Breakfast toast doesn’t have to be boring. There are so many ways to jazz it up and make it delicious, healthy, satisfying, and filling. This Whipped Cashew Ricotta recipe is one of my go-to toasts for breakfast that I think you’ll love. But in this post, we’ll also talk about some other matches made in heaven when it comes to breakfast toast, so keep reading!

❤️ Why You’ll Love Cashew Ricotta

  • Easy: This cashew ricotta is incredibly easy to make with just a few simple ingredients
  • Vegan: This dairy-free ricotta alternative is plant-based and so delicious
  • Protein-Packed: One of the best parts about this cashew ricotta is you get a healthy dose of protein and healthy fats from the cashews
Close up of cashew ricotta in a bowl with a spoon

🍲 Ingredients

Cashew Nuts – Cashews are rich in heart-healthy fatty acids and protein. They can help boost your immune system, are a great source of antioxidants, and have no cholesterol. They are also great for making creamy sauces or dips that are vegan-friendly

Nutritional Yeast – One of my go-to ingredients in my pantry. Nutritional yeast is loaded with B vitamins, and iron. It can be used to make recipes have that cheesy flavor, while still keeping it plant-based

Cashew ricotta spread on toast with caramelized onions on top

👩‍🍳 How to Make Cashew Ricotta

  1. Soak cashews in cold water for at least 2 hours or up to 24 hours (or soak in hot water for 30 minutes)
  2. Strain and rinse cashews before transferring them to your blender
  3. Blend until it resembles a ricotta texture 
  4. Spread the vegan ricotta recipe to your heart’s content

🪄 Tips and Tricks

  • I love nutritional yeast and recommend using it in so much, but if you’re baking with this ricotta you’ll want to complement it with something sweet as it’s more savory
  • Garlic & onion powder are optional as it’s dependent on whether you want savory ricotta or sweeter
  • I like blending mine a bit more to create a very whipped and smooth texture but it’s up to you and your preference

🗒 Variations

  • Pair this cashew ricotta with caramelized onions, honey, and thyme. The perfect mix of both savory and sweet. I use BeeMaid Honey because it’s a Canadian brand made with the help of Canadian beekeepers and bees and I think it’s important to know where your food is coming from
  • Add your favorite jam on top of the ricotta for a creamy, and sweet breakfast toast. You’ll also want to omit the onion and garlic powder for this variation
  • Sprinkle your favorite nut or seed on top, or layer veggies like cucumber or avocado

🗒 Other toast recipes you’ll love

👝 How to Store Leftovers

Storage leftover cashew ricotta in an airtight container in the fridge for up to three days.

🤔 Common Questions

Can I use other nuts?

Simply put, no. It’s not as easy to sub the nut here and get the same creamy consistency. Cashews lend themselves well to it but not all nuts will.

Why do you soak cashews first?

Soaking cashews before mixing them into a sauce or dip will allow them to give you that perfect sauce-like consistency. They also make it easier to blend and won’t make them just crumble into a powder.


Close up of cashew ricotta in a bowl with a spoon

Cashew Ricotta Recipe

5 from 11 votes
This Whipped Cashew Ricotta is so delicious. It makes the perfect spread for toast for breakfast or a yummy snack.
Prep Time 5 minutes
Total Time 2 hours 5 minutes
Course Budget friendly, 30 minute meals, 10 Ingredients or Less, How To's, Sweet Treats, Breakfast & Bowls, Dips & Spreads, Sandwiches, Burgers + Toasts
Cuisine Vegan
Servings 4


For the Ricotta:

For the onions:

  • 1 large white sweet onion finely slived
  • 1 tsp olive oil
  • 1 tsp vegan margarine or butter

For the toast:


For the Onions:

  • Into a cast iron skillet add a dash of olive oil and cook your onions, garlic and thyme on low-medium heat till caramelized, fragrant and tender.  This may take up to 30-40 minutes.  Stir often to avoid burning.  The slower you cook these the better. Be patient. I suggest cooking extra to have leftovers for when you make this toast again!

For the Ricotta:

  • Place all your ingredients into a high speed blender and blend until it resembles a Ricotta like texture.  See notes.
  • To assemble, toast your sourdough bread, spread on some of that amazing ricotta, top with some caramelized onions, a generous drizzling of honey and a fresh dusting of thyme!
  • It's that easy.  Soo good, easy and perfect for a morning breakfast or snack!


Soak cashews in cold water for at least 2 hours or up to 24 hours.  You can also soak in hot water for 30 minutes.  Make sure to strain and rinse before transferring to the blender.
I would 100% recommend nutritional yeast but if you're baking with this ricotta, I recommend omiting entirely.
Garlic + Onion Powder are optional as they will alter the flavour entirely and make it much more savoury.
I like blending mine a bit more to create a very whipped, smooth like texture.
Review This Recipe Let us know how it was!
Stephanie Weber

5 stars
She did it again! Another simple, nutritious and delicious recipe that I have used in so many ways: on pasta, pizza, lasagna, toast and even in grilled cheese! So hearty and delicious and couldn’t recommend more.

Maria Koutsogiannis

thank you so much for your kind words, Stephanie!!!

Maria Koutsogiannis

Thank you so much lady!


5 stars
this recipe is perfect! can’t wait to use this ricotta in so many other recipes


5 stars
this recipe is perfect! What a brunch dream🤍 can’t wait to use this ricotta in so many other recipes


5 stars
This cashew ricotta is a game changer !!

Maria Koutsogiannis

YES!!! Isn’t it just the best?!

Krista Henry

5 stars
I love this honey! We had this recipe for breakfast and it was the best combo, loved it!

Maria Koutsogiannis

Thanks Krista!


5 stars
I never thought to make vegan ricotta but this is so dang delicious! So yummy to eat on its own, on sandwiches or just how you made it here!

Maria Koutsogiannis

It’s just so damn good!!! Try adding Honey to your next sandwich and thank me later!


5 stars
Nice recipe! Easy to prepare and cheesy flavour for the spread. This is how I want to wake up to in the morning. A nice quality bread makes the difference as well.
I used maple syrup instead of honey. And next time I’d use less vinegar, personal taste ☺️
Thanks for the recipe and keep up the good work!

Maria Koutsogiannis

Thank you so much for the support!!!


5 stars
This spread on a fresh piece of sourdough, WOW! So good and honestly better than the non-vegan version!

Maria Koutsogiannis

I have never had such a delicious piece of toast. My friend made me this sourdough and it was amazing.


5 stars
I have missed dishes like this as a vegan, so it’s AMAZING to have this recipe available on-hand now!

Maria Koutsogiannis


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