Vegan Ricotta

Among the cheeses, ricotta was my favorite. And yet, knowing that cheese has no place in the human body because of how it is made and how it harms the gut and the blood vessels, I made this vegan version when I made my Eggplant Lasagna. You will be surprised how good it taste !

This all-healthy 7 ingredients Vegan Ricotta Recipe is easy, healthy & delicious! Perfect for Lasagna, Stuffed Shells, and even as a dip or for sandwiches.


? Ingredients:

▪︎ 1 block Organic Firm Tofu, pressed

▪︎ 1/2 to 1 cup Cashews, soaked for at least 4 hours

▪︎ 1-2 tbsp Nutritional Yeast

▪︎ 6 cloves Garlic

▪︎ 2 tbsp Lemon juice

▪︎ ½ tsp Lemon Zest

▪︎ 1 tsp Salt or to taste

▪︎ Black Pepper, to taste

▪︎ Optional: 2 tsp Italian Seasoning or other spices of choice

? Instructions:

▪︎ Blend all ingredients & pulse until well-combined; the final mixture should be thick, fluffy, and slightly chunky.


▪︎ Enjoy it as-is as a dip, or use as desired in any recipe of choice.


▪︎ Omit the Garlic, Black Pepper, and 1 tbsp of the Nutritional Yeast if using in sweet applications.

▪︎ If you are in a hurry or forgot to soak your Cashews ahead of time, you can pour boiling water over them and let them sit for 15 minutes.