Easy Vegan Ricotta

I have found an inordinate number of everyday wonderful humans to be weirdly terrified of vegan cheese. Do not be one of these people, friends. I also adore the real stuff, but just because you love/could never live without/give up/survive apart from brie, doesn't mean that you won't love this too. All cheese lives matter, am I right?


Plus it is simple as hell to make, and I don't mean that lightly. For real: put ingredients in food processor & blend. And now you have some delicious, creamy, herby stuff that looks and tastes like suspiciously like ricotta. 



  • 1 package extra firm tofu
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 lemon, juiced
  • 2 tbsp nutritional yeast
  • 1 tsp fresh basil, chopped
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp pepper



Put all ingredients into a food processor or blender & blend until creamy, about 1 minute.


And you got yourself some cheese! Vegan Ricotta is great in all the same ways that regular ricotta is– put it in a lasagna, crepes, calzones, or stuffed shells, spread it on toast, top a salad, or round out an amazing Vegan Fig Flatbread. But if you need any more inspo, Buzzfeed's got you.