There are a few dairy-free cashew ricotta recipes out there, but this version is a bit richer, and boasts more depth and flavor. It’s intended to stand out as a spread, though it can also be used as a topping or pasta filling. And did I mention that it contains no nutritional yeast? It isn’t trying to be overtly cheesy, just delicious.

Versatile Dairy-Free Cashew Ricotta with Options

This dairy alternative was part of an entry in a recipe contest that we held almost a decade ago. It was submitted it was created and submitted by Emily Vallozzi. Her full recipe was for crostini, but we fell in love with the homemade dairy-free cashew ricotta spread within that recipe. So we’ve broken it out as its own recipe, and have added more options in the FAQs below.

Can I Use Roasted Cashews?

It’s best to use raw unsalted cashews for this recipe. Roasted cashews will have a more pronounced flavor that won’t taste as seamless with these ingredients. It will also absorb moisture a little differently.

I Don’t Have Time to Soak the Nuts, What Should I Do?

No matter what, the cashews need to absorb some water. To do this more quickly, place the cashews in a pan and cover them with boiling water. Cover and let them sit for 30 minutes. You can measure and prepare your other ingredients while waiting.

Can I Use Other Nuts?

Yes you can! Just keep the flavor of the nuts in mind, and how long they need for soaking. The creamiest substitutes would be macadamia nuts and pine nuts. Pine nuts are so rich, that they really don’t even need soaking time. Because they are rich, I don’t usually recommend them on their own. I might use a combination of pine nuts and cashews or pine nuts and macadamia nuts. Macadamia nuts would need to soak for about the same time as cashews. Heartier nuts, like almonds, will need a little more soaking time. Usually, usually at 4 hours to 8 hours. I’ll share my favorite almond ricotta recipe soon, because it hasn’t a different formula.

What Can I Substitute for the Chives?

If you aren’t a fan of chives, you can simply omit them. If you want some onion flavor, you can add a little onion powder to the dairy free cashew ricotta mixture. I would use about 1/4 to a 1/2 teaspoon. Or you can add a tablespoon or two of dried chives. I need to add a little more milk alternative or water to hydrate the dried herbs.

What Type of Non-Dairy Milk Do You Recommend for This Recipe?

Emily used a high protein dairy free milk alternative to make this dairy free cashew ricotta cheese spread. But whatever unsweetened type you have on hand should work just fine. In a pinch, you can even use water.

Can I Use Apple Cider Vinegar Instead of Lemon Juice?

This would change the intended taste of the recipe. I like to do half apple cider vinegar and half lemon juice. But if you don’t have any lemon juice on hand, you can substitute apple cider vinegar to taste. I would start with half the amount, and add more after you’ve tasted it. It should add a little tang and help to boost some of the other flavors.

Can I Substitute Fresh Basil for the Dried Basil?

This is really up to you. Fresh basil will add more herby flavor to the dairy-free ricotta.

Is the Maple Syrup Necessary?

Emily adds a dash of maple syrup to balance the flavors. Without it, some of the other ingredients might assert themselves a little too much. That said, you can omit it if preferred. I would personally omitted if using this dairy free cashew ricotta in pasta of any type. Pasta dishes tend to be bold in flavor, so flavor balancing isn’t quite as essential.

Can I Substitute Garlic Powder for the Fresh Garlic?

I have no problem with that. I often use 1/8 teaspoon garlic powder in place of each clove of fresh garlic. If you want more of a garlic forward finish, you can use a 1/4 to a 1/2 teaspoon garlic powder. Alternatively, you can use chopped or crushed garlic from a jar.

Can I Freeze this Vegan Ricotta?

It should keep okay in your freezer for up to two months. You might need to re blend it a little for the best texture.

Serving Suggestions for Dairy Free Cashew Ricotta Spread

Toast – I like to spread it on toast, and top with fresh vegetables like sprouts or with leftover roasted vegetables.

Pasta – Stir it into freshly-cooked hot pasta. It creates a rich, rustic sauce.

Salads – Use a lesser amount of liquid for thicker ricotta that you can drop by the teaspoon over green salads or grain salads.

Pizza – Spread on as the sauce alone, or layer it over tomato based pizza sauce. Either way, you can skip and the vegan mozzarella. Pile on your favorite toppings.

Dip – Serve this dairy free cashew ricotta with crudites, like celery and cucumber, and crackers.

Casserole – Of course, it can make a delicious layer in a variety of casseroles, including lasagna. For this, I would omit the maple syrup.

Crostini – Top these mini toasts with a schmear of this dairy free cashew ricotta. Garnish with caramelized onions or roasted tomatoes and a drizzle of balsamic reduction. Or, you can mix things up with this Balsamic Roasted Grape Crostini Recipe.

Special Diet Notes: Dairy-Free Cashew Ricotta

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, paleo, plant-based, and vegetarian.

Emily Vallozzi