Ricotta cheese is a staple in my fridge because it’s one of the most versatile spreads there is AND it’s super easy to make at home with just a few simple ingredients.

Wether I’m using this for a hearty baked lasagna, in my favorite Vegan Lasagna Soup Recipe (remember this throw back video??) or in these Mediterranean Veggie Roll Ups, this homemade ricotta adds a creamy richness and a bit of additional plant protein to any dish – I also sometimes spread it on crackers. It’s just so good.

I’m planning on using this to make vegan stuffed shells one of these days, I’ll keep you posted on how that goes. For now, I hope you enjoy making this flavorful plant-based cheese at home 🙂

RECIPE PDF – click to download or print this recipe

• 1 package of firm tofu
• 1 tbsp nutritional yeast
• 1 tsp dried Oregano
• 1 tsp sea salt
• 1 tsp garlic powder
• the juice of half of a large lemon
• 1 tbsp olive oil

Drain the water from the tofu package and transfer to a food processor with the remaining ingredients. Blend until verrry smooth and creamy.

Chill for a minimum of 30 minutes or until ready to serve, then enjoy!