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Cashew Ricotta Recipe

  • Author: Maria Koutsogiannis
  • Prep Time: 5 minutes + 2 hours minimum soaking time
  • Cook Time: 0 minutes
  • Total Time: 2 hours and 5 minutes
  • Yield: 4 1x
  • Category: Budget Friendly, Sandwiches, Burgers + Toasts, How To's, 30 Minute Meals, 10 Ingredients or Less, Breakfast & Bowls, Sweet Treats, Dips & Spreads
  • Cuisine: Vegan


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



For the Ricotta:

2 cups raw cashews, soaked – see notes

juice of 1 lemon or 3 tbsp. white or apple cider vinegar

1/2 tsp sea salt

2 tbsp. nutritional yeast – see notes

1 tsp garlic powder (optional) – see notes

tsp onion powder (optional) – see notes

1/41/2 cup of water

For the onions:

1 large white sweet onion, finely slived

1 tsp olive oil

1 tsp vegan margarine or butter

For the toast:

1 tbsp. Bee Maid Honey

fresh sprigs of thyme

a piece of sourdough bread


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.

Keywords: vegan, recipe, cheese, best, easy, free, nut