Published on 6 March 2019 at 12:37

VEGAN RICOTTA! I adore ricotta and I wanted to recreate a vegan option. This is not only good on toast but for putting on pasta (in between layers in lasagna) or used as a dip. The options are endless! Let me show you how to make it.




- blender or foodprocessor


For 1 small ricotta jar:


- 150 grams firm tofu
- 1 tbsp nooch
- 2 roasted garlic gloves
- 1/2 cup soy cream (Alpro)
- 1 tbsp olive oil
- 1 spring onion (green part)
- 1 tbsp fresh parsley
- 2 tbsp fresh basil
- pinch of nutmeg
- salt and pepper


Blend everything until smooth. Ricotta is not really lump free so it is fine if there are a few bits inside.


Toast recipe:


Preheat your on 180 Degrees. put 150 grams of cherrytomatoes in a baking sheet with 2 cloves of garlic, a glug of olive oil and season with some dried thyme, salt and pepper. Roast in the oven for 25 min. 


Take two slices of soudough bread and toast them until golden brown. 


Blanch some small asperges (12) for 2 minutes in boiling water and then drain under cold water straight away. And also season those.


And then garnish with some sundried tomatoes, spring onion and smoked paprika. Anddddd also a few sesame seeds. I Enjoyed this so much! I hope you will too!


Enjoy the magic!

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