Looking for the perfect all-around flavorful spread or vegan cheese to make and use throughout the week – This 5-Ingredient Vegan Garlic & Herb Ricotta is protein-packed, quick and easy is your answer! Enjoy it with some toast or crackers, spread it on a sandwich, make a variety of different Italian dishes, or dip your favourite veggies into it!
Who knew you could make a delicious plant-based high protein cream cheese in minutes and only using 5 ingredients!
Believe it or not, I am using tofu for this cream cheese recipe. I added in some fresh herbs and spices. I also wanted to perfect the texture so that it felt like more of a spreadable tofu ricotta “cheese” rather than crumbly seasoned tofu. After a few trials, I came to this PERFECT blend of 5 main ingredients.
- Fresh Herbs
- Lemon Juice
…add in some salt and freshly ground black pepper and THAT’S IT!
How To Use This 5-Ingredient Vegan Garlic & Herb Ricotta?
On anything and everything!, on toast for breakfast, as a dip with crackers or veggie sticks, as spread on your lunch sandwich and so much more!
The recipe is gluten-free, vegan, easy to make, and so filling and delicious!
P.s, I recommend using firm tofu, but regular/silken tofu will work well too. Just make sure you blitz the ingredients well with the food processor, until fine creamy consistency.
More Vegan Lunch Recipes:
Anyway! Do let me know how you found this 5-Ingredient Vegan Garlic & Herb Ricotta Recipe if you try it though! And if there was anything you tried or something that worked better…Do drop me a comment below, or you can find me/message me directly on Instagram, Pinterest, YouTube, or Facebook! I love seeing what my lovely readers think of my recipes!
5-Ingredient Vegan Garlic & Herb Ricotta
- 15.5 oz. standard extra firm tofu
- 1/2 cup fresh basil leaves picked
- 2 tablespoons of fresh lemon juice
- 1 teaspoon of garlic powder or 2 cloves of garlic for a more intense garlicky flavor
- 1-2 tbsp water more or less depending on the consistency
- 1 teaspoon of salt
- freshly ground black pepper optional
- Cut the tofu in half. Soak as much water out from the tofu half as possible. I use paper towels to squeeze out the water, especially since you don't need to worry about keeping the tofu intact. Depending on how much water remains in the tofu after squeezing it out, you may or may not need to add additional water into the mix while blending.
- Add the tofu, along with all the other ingredients, except for the additional water, into a food processor.
- Pulse a few times until you come to a thick, yet somewhat smooth consistency. The basil leaves should not be completely blended in and the tofu should not become a puree (in other words, the final mixture should still be white in color from the tofu with the basil very finely chopped and mixed in).
- Feel free to add 1-2 tbsp water if needed for consistency or to aid with the blending process. The final consistency should be a very thick, spreadable mixture and NOT pour-able (if it is, then your mixture contains too much water and/or you blended for too long).
- Season with additional salt/fresh lemon juice if needed, and add freshly ground black pepper if you prefer.
Tofu - use either extra firm sprouted tofu or extra-firm regular tofu. The sprouted tofu is slightly different in texture than regular extra-firm tofu, but either will work great.