Creamy Vegan Ricotta

Creamy Vegan Ricotta

Creamy Vegan Ricotta 

This is a great filling for Stuffed Shells, Lasagna and other plant-strong casseroles! This recipe pairs extremely well with the Blender Marinara and Sweet Potato Zucchini Lasagna. 

1 package (14-16 ounces) firm tofu (not silken)

About 1/4 cup unsweetened plain nondairy milk (optional, as needed)

1/2 teaspoon garlic powder or 2 peeled garlic cloves                                                                                                                                                  

2 tablespoons lemon juice

½  teaspoon salt (or to taste)

2 tablespoons minced fresh basil

 Blend all ingredients (except basil) until smooth and creamy, only adding nondairy milk if/as needed, depending on the firmness of the tofu. Stir in the chopped basil. 

I used this style of tofu for this recipe, and I didn't need to add any liquid. If you use a super firm tofu you'll need to add some liquid to achieve a smooth consistency. 


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  • Yvette N Hunter

    This looks awesome! I will have to make soon. Thank you for sharing!

  • Julie Mihalisin

    Wow! Can’t wait to try this!

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