Vegan Ricotta Recipe

*This recipe first appeared on our sister site, I AM A HEALER.

Seriously this recipe for a vegan ricotta is amazing!

Vegan Ricotta

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Serves: 4 Cooking Time: 5 minutes


  • ¼ cup sunflower seeds (raw, hulled), pine nuts or cashews (use whichever)
  • 1 block (14oz) extra-firm tofu
  • 1 tbsp olive oil (I use light olive oil for lightness in flavor)
  • ½ tsp lemon zest
  • 1 tbsp lemon juice
  • ¼ tsp salt
  • 0-3 garlic cloves
  • ¼ cup nutritional yeast
  • For a bigger protein punch, consider adding some flavorless protein powder. If you go this route, save a little bit of the tofu juice or add a tbsp. of water.



Drain tofu and set aside. I usually set it on some paper towels with a book on top to speed up the draining cuz I have zero patience.


Blend or food process your nuts and garlic cloves until they're pretty broken up or almost a paste


Add the tofu to the mixer/blender/processor and blend until smooth.


Transfer to a bowl and add the EVOO, lemon zest, lemon juice, salt, and nutmeg (if you nastay). Mix thoroughly.


Stir in the nutritional yeast until smooth.

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