Vegan Healthy Ricotta “Cheese”

When I tell you that I have searched the internet for hours trying to find a recipe for vegan ricotta that my son and I would both enjoy, it’s an understatement, because if you consider the kitchen time making these recipes to ty them out, those hours turn into days. I have spent my time.

I like to say I took one for the team…

Because I have created a perfect recipe for ricotta, one that is for both team mom and team kid!

I say it’s perfect because it is easy to make, budget friendly, nut free, soy free and incredibly tasty. It is super versatile, too. You can use it as a dip, add it as a topping to pizza or use it to make lasagna or stuffed shells for those holiday gatherings.

And the best part is, the main ingredient is a vegetable! If you’re a parent, you know how hard it is to get kids on board with eating vegetables. You won’t have that problem with this recipe. I promise! The cauliflower is the perfect base for this recipe, because it adds the desired texture, taking on the flavors of garlic and nutritional yeast, so the kids will not know there is a vegetable, unless you tell them!

I did tell my child. And he still loved it. I used this mixture to make lasagna and he didn’t want to try it at all, because every single time I make lasagna he is not a fan. Well, I didn’t make him try it, but as it sat there cooling off on the table, he asked me if he could try it! He tried it and loved it! This is how I know I have a winning recipe…

I got kid approval!

The store bought vegan ricottas that I have tried were definitely yummy, but he didn’t like them and considering how expensive the store bought ones are, I couldn’t justify buying it just for me. I love lasagna and needed a ricotta that we would both enjoy and here it is, my friends, FINALLLY! I hope you enjoy it as well and please let me know in the comments!

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Vegan Healthy Ricotta “Cheese”

Print Recipe

It can be expensive to buy vegan cheese, so I like to make my own. This ricotta is made from vegeatbles and so healthy, yet you won't even know that it isn't real ricotta. It is so easy to make and budget friendly.

Course cheese

Keyword cheese, ricotta, vegan

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Servings 8

Author Michelle

Ingredients

• 12 ounce package frozen riced cauliflower
• 3/4 cup roasted garlic hummus or plain hummus
• 3/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder

Instructions

• Cook riced cauliflower according to the package.
• Add the cauliflower, along with all other ingredients to a high speed blender and pulse a few times, until the texture resembles ricotta.
• Store in the refrigerator up to 7 days.
• Use as a dip, make lasagna, put on pizza, add to any pasta dish. Enjoy!