Best Vegan Ricotta Cheese Meal Recipes for Every Occasion

If you’re searching for delicious, creamy, and entirely plant-based alternatives to traditional ricotta cheese, you’re in the right place! Vegan ricotta cheese has become a staple in many kitchens, offering a versatile ingredient that can be used in a variety of meals.

Whether you’re lactose intolerant, vegan, or simply looking to add more plant-based dishes to your menu, vegan ricotta delivers on texture and flavor without compromising on taste. In this post, we’ll explore the best vegan ricotta cheese meal recipes that are sure to satisfy your comfort food cravings while keeping things healthy and cruelty-free.

From savory pasta dishes to stuffed vegetables and even vegan lasagna, these recipes highlight how vegan ricotta can elevate any meal. Plus, making your own vegan ricotta at home is surprisingly easy and requires just a handful of wholesome ingredients.

So grab your blender, and let’s dive into these mouthwatering recipes that everyone will love!

Why You’ll Love This Recipe

Vegan ricotta cheese is a game-changer for anyone looking to enjoy creamy, cheesy textures without dairy. It’s made from nutrient-dense ingredients like tofu, cashews, or almonds, making it packed with protein and healthy fats.

The best part? It’s incredibly versatile and can be customized with herbs and spices to suit your taste.

These recipes offer a healthier alternative to traditional ricotta-based meals, reducing saturated fats and cholesterol. Plus, they are kind to the environment and animal-friendly.

Whether you’re a seasoned vegan or just curious about plant-based cooking, these recipes are easy to prepare, delicious, and sure to impress family and friends.

Ingredients

• 1 block (14 oz) firm tofu – the base for creamy vegan ricotta
• 1/2 cup raw cashews – soaked for at least 4 hours for smooth texture
• 2 tbsp nutritional yeast – adds cheesy flavor
• 2 tbsp lemon juice – provides tanginess
• 2 cloves garlic – minced for savory depth
• 1/4 cup fresh basil – chopped, optional for freshness
• 1 tsp dried oregano – classic herb flavor
• Salt and pepper to taste
• 2 tbsp olive oil – adds richness and smoothness
• 1/4 cup unsweetened almond milk or other plant milk – for desired consistency

Equipment

• High-speed blender or food processor – essential for blending ingredients smooth
• Mixing bowl – to combine and adjust seasoning
• Measuring cups and spoons – for accurate ingredient portions
• Knife and cutting board – for chopping herbs and garlic
• Spatula – to scrape down the sides of your blender or processor
• Optional: cheesecloth – if you want a firmer ricotta texture

Instructions

1. Prepare the cashews: Soak the raw cashews in warm water for at least 4 hours or overnight. Drain and rinse before use.
2. Drain the tofu: Press the tofu to remove excess water. You can wrap it in a clean towel and set a heavy pan on top for 15 minutes.
3. Blend the base: In your blender or food processor, combine the tofu, soaked cashews, nutritional yeast, lemon juice, garlic, olive oil, and almond milk.
4. Process until smooth: Blend on high speed until the mixture is creamy and smooth. Stop occasionally to scrape down the sides with a spatula.
5. Add herbs and seasoning: Transfer the mixture to a bowl. Stir in chopped basil, dried oregano, salt, and pepper to taste.
6. Adjust consistency: If the ricotta is too thick, add a little more almond milk until you reach your desired creaminess.
7. Optional step for firmer texture: If you prefer a drier ricotta, place the mixture in cheesecloth and gently squeeze out excess moisture.
8. Use or store: Use immediately in your favorite recipes or store in an airtight container in the fridge for up to 5 days.

Tips & Variations

“If you want a nut-free version, substitute cashews with sunflower seeds or pumpkin seeds soaked overnight.”

• For a smokier flavor, add a pinch of smoked paprika or a few drops of liquid smoke.
• Add fresh herbs like thyme, rosemary, or chives for different flavor profiles.
• For extra creaminess, blend in a tablespoon of tahini or vegan cream cheese.
• Try using almond or oat-based ricotta in vegan lasagna or stuffed shells for a hearty meal.
• If you want to skip tofu, mashed cooked cauliflower or white beans also make a great ricotta base.

Nutrition Facts

Serving Suggestions

This vegan ricotta is incredibly versatile and can be used in a variety of dishes:

• Vegan Lasagna: Layer your homemade vegan ricotta with tomato sauce and sautéed vegetables for a comforting meal.
• Stuffed Shells or Manicotti: Fill pasta shells with ricotta mixed with spinach or kale, bake with marinara for a cheesy delight.
• Spread on Toast: Use as a creamy spread on avocado toast or bruschetta topped with fresh tomatoes and basil.
• Salad Topping: Dollop on roasted vegetable salads for added richness and texture.
• Dip: Mix with herbs and a little olive oil for a tasty dip served with fresh veggies or crackers.

For more vegan inspiration, check out our Costco Vegan Mushroom Stew Recipe or try the flavorful Collard Green Casserole Recipes that pair beautifully with creamy vegan cheese alternatives.

Best Vegan Ricotta Cheese Meal Recipes

Vegan Spinach and Ricotta Stuffed Shells

This dish is a perfect crowd-pleaser with tender pasta shells filled with a creamy vegan ricotta and spinach mixture, baked in rich marinara sauce.

Ingredients

• 20 jumbo pasta shells
• 2 cups vegan ricotta cheese (prepared as above)
• 2 cups fresh spinach, chopped and sautéed
• 2 cups marinara sauce
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and pepper to taste

Equipment

• Large pot for boiling pasta
• Baking dish
• Sauté pan
• Mixing bowl

Instructions

1. Cook pasta shells: Boil the shells until al dente, drain, and set aside to cool.
2. Sauté spinach: Heat olive oil in a pan, add spinach and cook until wilted. Season with salt, pepper, and garlic powder.
3. Mix filling: In a bowl, combine vegan ricotta and sautéed spinach until evenly mixed.
4. Stuff shells: Carefully fill each shell with the ricotta-spinach mixture.
5. Assemble: Spread a thin layer of marinara sauce on the bottom of the baking dish. Place stuffed shells in the dish and cover with remaining marinara sauce.
6. Bake: Preheat oven to 375°F (190°C). Bake covered with foil for 25-30 minutes.
7. Serve warm and garnish with fresh basil or parsley if desired.

Vegan Ricotta and Sundried Tomato Flatbread

A savory, flavorful flatbread topped with creamy vegan ricotta, tangy sundried tomatoes, and fresh herbs. A perfect appetizer or light meal!

Ingredients

• 1 pre-made vegan flatbread or pizza crust
• 1 cup vegan ricotta cheese
• 1/3 cup sundried tomatoes, chopped
• 2 tbsp olive oil
• 1 garlic clove, minced
• Fresh basil leaves for garnish
• Salt and pepper to taste

Equipment

• Baking sheet
• Small bowl
• Brush for olive oil

Instructions

1. Preheat oven: Set oven to 400°F (200°C).
2. Prepare flatbread: Place flatbread on baking sheet and brush lightly with olive oil mixed with minced garlic.
3. Spread ricotta: Evenly spread vegan ricotta over flatbread.
4. Add sundried tomatoes: Sprinkle chopped sundried tomatoes on top.
5. Bake: Bake for 12-15 minutes until edges are golden and crispy.
6. Garnish: Remove from oven and top with fresh basil leaves. Season with salt and pepper.
7. Serve warm as a tasty snack or appetizer.

Vegan Ricotta Stuffed Peppers

These colorful bell peppers are loaded with a savory vegan ricotta and vegetable filling, then baked to perfection. A healthy and satisfying meal!

Ingredients

• 4 large bell peppers, tops cut off and seeds removed
• 1 1/2 cups vegan ricotta cheese
• 1 cup cooked quinoa
• 1 small onion, diced
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp olive oil
• Salt, pepper, and Italian seasoning to taste

Equipment

• Baking dish
• Skillet
• Mixing bowl

Instructions

1. Preheat oven: Heat oven to 375°F (190°C).
2. Cook veggies: In a skillet, sauté onion and zucchini in olive oil until soft. Add cherry tomatoes and cook for 2 more minutes.
3. Mix filling: In a bowl, combine sautéed veggies, quinoa, and vegan ricotta. Season with salt, pepper, and Italian seasoning.
4. Stuff peppers: Fill each bell pepper with the ricotta mixture and place them upright in a baking dish.
5. Bake: Cover with foil and bake for 30 minutes. Remove foil and bake 10 more minutes to slightly brown the tops.
6. Serve: Let cool slightly before serving. Garnish with fresh herbs if desired.

For more creamy vegan sauces that pair beautifully with these dishes, don’t miss our Classico Sun Dried Tomato Alfredo Sauce Recipe or indulge your sweet tooth afterward with a delightful Cinnamon Pecan Ice Cream Recipe.

Conclusion

Vegan ricotta cheese opens up a world of delicious possibilities that are both healthy and satisfying. These recipes showcase how simple plant-based ingredients can be transformed into creamy, flavorful dishes that rival their dairy counterparts.

Whether you’re whipping up stuffed shells, savory flatbreads, or vibrant stuffed peppers, vegan ricotta adds a rich texture and taste that everyone will enjoy.

By incorporating these recipes into your cooking repertoire, you not only improve your meals’ nutritional value but also embrace compassionate and sustainable eating habits. Don’t hesitate to experiment with different herbs, spices, and bases to create your perfect vegan ricotta.

Happy cooking!

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