Vegan Ricotta Cheese

Vegan ricotta cheese made with tofu, roasted garlic, basil leaves, olive oil, and nutritional yeast. It’s so easy to make and goes well in so many dishes! Great in lasagna, pastas, and with breads.

Just cause you’re vegan doesn’t mean you get to miss out on delicious cheesy foods! I love this tofu ricotta cheese because it’s high in protein and so versatile. It’s delicious in my spinach artichoke rolls, layered in a cheesy vegan lasagna, or stuffed in some pasta shells.

This vegan ricotta cheese takes 10 minutes to make and can be stored in the fridge for up to 1 week.

Vegan Ricotta Cheese Ingredients:

• 1 block of extra firm tofu (250 grams)
• 1 bulb of garlic roasted (or 1 tbsp of garlic powder)
• 6-8 fresh basil leave (large leaves)
• 1/3 cup olive oil
• 1/2 cup nutritional yeast
• 3 tablespoons lemon juice: About 2 juicy lemons. Make sure to press and roll them before squeezing, so you get the most juice out.
• 1 tsp Kosher salt

I highly recommend roasted garlic for this recipe! It adds so much flavor and who doesn’t love garlic?

How to roast garlic:

1. Preheat the oven to 425 F.
2. Peel off the loose outer skin of the garlic. Then cut the pointed tip of the garlic bulb to reveal the cloves.
3. Pour a teaspoon of olive oil on top of the exposed garlic cloves.
4. Then tightly wrap the garlic bulb with a piece of foil and twist the top like a Hershey’s kiss.
5. Roast for 35-40 minutes. The garlic cloves should be soft, caramelized, and golden brown.
6. Then once it’s cooled down, squeeze the bulb until all the cloves come out.

How to make tofu ricotta cheese:

1. Add 1 block of extra firm tofu to your food processor. Break the tofu into small chunks so it’s easier to blend it. 
2. Then squeeze in 1 bulb of roasted garlic (or 1 tbsp of garlic powder if you’re in a rush). Next add in 6-8 large basil leaves, 1/3 cup of olive oil, 1/2 cup of nutritional yeast, 3 tbsps of lemon juice, and 1 tsp of Kosher salt.
3. Blend it all together until it becomes a smooth consistency. Then, taste it and add more salt to your liking.
4. Store in the fridge for up to one week.

Recipes to make with vegan ricotta:

• Vegan Spinach Artichoke Rolls: These bread rolls are the perfect party appetizer. Easy to make, delicious, and sure to please any crowd. If you love spinach artichoke dip, you’ll love these rolls! Get the recipe: here.
• Ricotta stuffed pasta shells with marinara sauce
• Vegan lasagna

If you give this Vegan Ricotta Cheese a try, I’d love to see your recreations! Don’t forget to tag me on Instagram @Marias.Munchies + #MariasMunchies!

Vegan ricotta cheese so easy to make and versatile! Made with tofu so its high in protein and satisfying. Great in pastas, lasagana, and bread rolls.

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