The easiest vegan tofu ricotta, made nut-free! This simple recipe requires 6 ingredients and less than 10 minutes of preparation.
Happy November! I hope your month is off to a good start and that you’re finding ways to take care of yourself in this stressful time.
As the weather is cooling off here in Canada, I’ve been leaning more and more on warm and comforting recipes, including cozy drinks, pasta and soups.
Today’s recipe is part of a delicious vegan comfort food recipe that’s coming to the blog this Friday. I hope you’ll love it! For today, I’m sharing the easiest vegan ricotta.
This recipe is as easy as it gets. All you need is a few basic ingredients, a food processor and 10 minutes. It’s nothing fancy, but it’s great used in your favorite pasta dishes, as a dip and so much more. I love to use it in vegan lasagna!
Here’s how to make this very simple recipe:
And that’s all you need to know! Let me know how you end up using this recipe in the comments. I hope you’ll love it!
If you’re looking for vegan “cheese” recipes, make sure to check out my 3-ingredient vegan parmesan!
If you make this vegan tofu ricotta, be sure to leave a comment and/or give this recipe a rating! I love to hear from you guys. And of course, if you try this recipe, don’t forget to tag me on Instagram!
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