Herbed Cashew Ricotta (Vegan, Creamy, Herb-Flecked)

There’s a quiet kind of comfort in a bowl of something simple and bright. This Herbed Cashew Ricotta lands there—silky from soaked cashews, lemon-lifted, and threaded with fresh parsley and thyme (or sage). It’s generous without feeling heavy, a little sunshine for toasts, bakes, and roasted vegetables. I keep a jar in the fridge most weeks; it turns a hungry evening into a small ritual.

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Why this Herbed Cashew Ricotta works

• Silky and fluffy with minimal effort (a soak, a blend, done).

• Bright lemon + savory miso = balanced, moreish flavor.

• Versatile: spread, dollop, bake, or fold into pasta and grain bowls.

Ingredients

• 1 cup raw cashews, soaked ≥ 2 hours, drained

• ½ cup water (add more for desired texture)

• 1½ Tbsp nutritional yeast

• ½–1 tsp white miso paste (start with ½ tsp, add to taste)

• 1 Tbsp extra-virgin olive oil

• Juice of ½ lemon

• ½ tsp sea salt

• 1 small clove garlic (or ¼ tsp garlic powder)

• 1 Tbsp chopped fresh parsley

• ½ tsp finely chopped fresh thyme or sage

Easy swaps

• Soy-free: use chickpea miso.

• Oil-free: omit olive oil; add 1–2 tsp water if needed.

• Garlic-sensitive: use garlic powder - or skip and lean on lemon + herbs.

• Nut-free trial: soaked sunflower seeds; add extra lemon to brighten.

Step-by-step

1. Soak. Cover cashews with hot water; soak at least 2 hours (or overnight in cool water). Drain well.

2. Blend base. In a blender/processor: cashews, ½ cup water, nutritional yeast, miso, olive oil, lemon juice, salt, and garlic.

3. Find ricotta texture. Pulse on low, scraping sides; add water 1 Tbsp at a time until fluffy and slightly grainy - like ricotta.

4. Fold in herbs. Stir in parsley and thyme or sage by hand to keep flecks vivid.

5. Taste & adjust. A pinch of salt, a squeeze of lemon, or a touch more miso to deepen savoriness.

How to use it

• Pasta + bakes: stuffed shells, lasagna roll-ups, or warm penne with olive oil and pepper.

• Toasts + bowls: thick smear on grilled sourdough; dollop on roasted carrots or squash; finish grain bowls.

• Greek-ish moments: spoon over roasted eggplant; tuck into a spinach-herb pie riff; pair with lemony greens.

• Snack board: cucumbers, fennel wedges, olives, toasted pita.

Cook It With Me: Harvest Cooking Class

We’ll be making this Herbed Cashew Ricotta together in my upcoming Harvest Cooking Class - a cozy, sensory evening of seasonal cooking and simple rituals. We’ll layer this ricotta into an autumn bake and pair it with a bright, grounding menu you can repeat at home.

• Live, guided cooking + Q&A

• Printable recipe packet + replay

• Ingredient + prep list sent ahead

Save your spot →Community pricing available.

Storage & make-ahead

• Fridge: airtight jar, 5–6 days.

• Freezer: up to 6–8 weeks; thaw overnight, re-blend with a splash of water.

• Prep tip: Make a double batch - keep half plain; fold herbs into the other half.

Seasonal notes (accessible Ayurveda)

Cooler months welcome sage or thyme for grounding. In warmer weather, try basil or dill with extra lemon. For lighter days, thin with a little lemon water; for comfort, keep it spoonable and lush.

Troubleshooting

• Too thick? Add water 1 Tbsp at a time and pulse.

• Too thin? Blend in a few extra soaked cashews or 1-2 tsp almond flour.

• Tastes flat? Pinch of salt + squeeze of lemon; a touch more miso for depth.

Serve it with (reader favorites)

• Tomato Orzo Bake with Herbed Cashew Ricotta

  (acidity meets cream; weeknight-easy) → /recipes/tomato-orzo-bake

• Warm Artichoke & Herb Dip (Dairy-Free)

  (briny + lemony—this ricotta “cheesifies” it) → /recipes/warm-artichoke-herb-dip

• On-Demand: Sage Cream Sauce over Homemade Pumpkin Ravioli

  (silky, savory; beautiful with a ricotta dollop) → /on-demand/sage-cream-pumpkin-ravioli

More from the CVK kitchen

• CVK Challenge → intro to soulful, plant based living

• Seasonal Playlists → curated music playlists for cooking

• On-Demand Class Library → class library page

• Greek herbs in cooking → mindful eating post

Recipe Card (Quick View)

Herbed Cashew Ricotta | Prep: 10 min (plus soaking) | Yield: ~1½ cups

Blend soaked cashews, water, nutritional yeast, miso, olive oil, lemon, salt, and garlic until fluffy. Fold in parsley and thyme or sage. Adjust lemon/salt/miso to taste. Chill or serve.

FAQs: Herbed Cashew Ricotta

Can I bake this ricotta?

Yes. It does well in stuffed shells, lasagna roll-ups, and vegetable bakes. For best texture, keep it on the thicker side (use less water) and taste for salt/lemon before baking.

What if I don’t have a high-speed blender?

Use a food processor. Blend longer, scrape often, and add water 1 tablespoon at a time until fluffy. A short soak in hot water (2–4 hours) helps a lot.

Can I make it soy-free (no miso)?

Use chickpea miso if available. If avoiding all miso, skip it and add an extra ½ tablespoon nutritional yeast and a pinch more salt to bring back savoriness.

Nut-free option?

Soaked raw sunflower seeds work. The flavor is earthier - brighten with extra lemon and a tiny splash of apple cider vinegar.

Freezer-friendly?

Yes. Freeze up to 6–8 weeks. Thaw overnight in the fridge, then re-blend or whisk with a splash of water to restore fluff.

How long does it keep?

5–6 days refrigerated in an airtight jar.

It tastes flat—what’s missing?

Usually salt or acid. Add a pinch of sea salt and a small squeeze of lemon. A touch more miso deepens the savory note.

What’s the best texture for spreading vs. dolloping?

For toast/spread, blend smoother and add an extra 1–2 tablespoons water. For dollops in hot dishes, keep it thicker and slightly grainy - like classic ricotta.

Can I skip the garlic?

Yes. Use ¼ tsp garlic powder or omit and lean on lemon + fresh herbs.

How much does this make—and how many servings?

About 1½ cups, roughly 10–12 tablespoons (2–3 tablespoons per serving for most uses).

Rate & Comment

Cooked this? I’d love to hear how it went.

Leave a ★★★★★ rating and a note - tell me what you paired it with, any swaps you made, and how it felt in your kitchen. Your feedback helps more folks find this recipe and supports this community of home cooks. 🙏