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Herbed Ricotta- 20 Minute Recipe

Herbed Ricotta- 20 Minute Recipe

Italian food was a big part of my childhood. I remember my mom simmering sauce for hours, eating lots of spaghetti, ravioli, lasagna, stuffed shells, pizza and baked ziti. Ricotta is a big part of a lot of those dishes. While there are plenty of vegan cheeses on on the market right now, sometimes ricotta is the only thing that will work.

I originally made this recipe for a ricotta and roasted vegetable calzone -which was delicious- but since then I have put it on pizza, spread it on crusty bread and topped it with farmers market tomatoes and stirred it into pasta sauce to make baked ziti. The only thing I haven’t done with it that I think it would be perfect for is to make homemade ravioli. My sister is the ravioli making queen in my family so I think I’ll leave that test up to her.

I make this recipe in a bowl with a fork, but you can use a blender or food processor if you prefer. But to me, the less equipment I have to clean, the better.

What I love most about this recipe is I always have the ingredients to throw it together. It only takes a few minutes to add lots of flavor to so many meals. So whip this ricotta up and let me know how you how you use it!

Herbed Ricotta

Prep Time 20 mins
Course Appetizer, Side Dish, Snack
Cuisine Italian


  • 1/2 Block Extra Firm Tofu
  • 1/4 tsp Salt
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Dried Oregano
  • 1/2 tsp Dried Basil
  • 1/4 tsp Dried Thyme Leaves
  • 1 Tbsp Nutritional Yeast
  • 1 tsp Lemon Juice
  • 1 1/2 Tbsp Extra Virgin Olive Oil
  • Black Pepper


  • Combine all ingredients into a medium sized bowl and mash with a fork until it is well combines and has the texture of ricotta. Use as desired.

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