Sooo… I’m kind of f^*$!ng stoked about this vegan ricotta. Not only is it goddamn delicious, but it takes literally 5 minutes to make. Food processor, tofu, oil, herbs, salt, mustard, vinegar, lemon juice, nutritional yeast, blend, scoop, eat, yaaaaaaa.
I used to have cheese and crackers with veggies and fruit as a snack almost daily. I am not a big fan of the taste of many vegan cheeses, nor the preservatives packed in the store-bought varieties. So, when I locked down this delicious recipe, I was beyond pumped.
This vegan ricotta comes with the benefit of saving a mama cow from having her teats yanked a billion times per day. It also packs a wicked amount of protein, without the, how shall I say… “backing up” factor of dairy cheese.
Whenever I make pizza, this ricotta is my only go-to. The basil, thyme, and oregano pair perfectly with za. However, if you’re making this cheese to spread on crackers and such, there are so many bomb-ass combos. Rosemary, sage, and cracked black pepper is a great variation. If you’re feelin’ spicayy, skip the herbs and add 1 tsp each of garlic powder, onion powder, and chipotle or paprika. Oyy, salivating has started…
Transparency moment: I get slightly annoyed when people say, “It tastes EXACTLY like the meat/dairy version!” Let’s be real – it doesn’t. Why? Because it’s not made from the same thing, duh!! Let’s appreciate vegan versions of things for what they ARE, and stop advertising them as “dead ringers” for the conventional version.
That saaaiid… if there was ever a time I WOULD call a recipe a ‘dead ringer,’ this vegan ricotta would be it. A finger lick on its own makes it clear that it is not made from dairy. BUT, pair it with some with fruit and crackers, and you can hardly tell the difference between it and Boursin.
I laughed so hard when my sister joked that tofu has “negative taste.” When you add it to a recipe, you really need to up the salt to compensate. All cheese has a healthy amount of salt, and this ricotta is no different. Salt has a bad rap, and I am working hard to change that. We need salt in our diet for many reasons. Let’s jump over to our resident RHN, Connie Oickle, for a few of those reasons.
Sodium is necessary for proper human function. We need it to transmit nerve impulses throughout our bodies and to properly relax and contract our muscles. It is also imperative for staying hydrated. If sodium levels are too low in the body, no amount of water consumed will sufficiently hydrate cells.
The important thing to be aware of is what KIND of salt you are consuming. Sodium from fast-food, frozen meals, and processed and packaged goods is not a good choice. Nor is using conventional table salt in cooking. Opt instead for unrefined sea salt.
Alright, enough chitter chatter. It’s time to get serious about this seriously delicious tofu vegan ricotta.
5-Minute Herbed Vegan Ricotta
This incredibly simple herbed vegan ricotta requires just 9 ingredients, 5-minutes, one bowl, and no cooking. Oh ya, it is also insanely delicious.
- 400 gram organic extra-firm tofu rinsed well
- 5 tbsp grape seed oil
- 1 tsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp lemon juice
- ¼ cup nutritional yeast
- 1 tsp dried basil rubbed
- 1 tsp dried thyme rubbed
- 1 tsp dried oregano rubbed
- 1 tsp salt
Place all the ingredients in a food processor, and blend for a few minutes, until the mixture is smooth and creamy. Store in a sealed glass or stainless steel container in the fridge. Leftovers keep up to one week.
As always, nutritional information is a rough estimate. For a full explanation of nutritional analysis, please read our Disclaimer.
If you made this recipe, I would be so honoured if you could rate it, share it, and leave a comment. Also, don’t forget to take a photo, tag @thedeliciousmanifest on Instagram, and hashtag it #thedeliciousmanifest. Thank you so much!
Looking for more easy, delicious dip ideas? Check out my Easy Olive Tapenade, Spicy Red Pepper Hummus, and 4-Ingredient Roasted Beet Dip. All are loaded with nutritional goodness, and are a treat for the eyes and taste buds alike!
Connie Oickle, our resident RHN,
brings with her over 10 years experience
working in the Food and Health
& Wellness industries.
Find out more about her here!