Ever wanted to impress with a dish that looks fancy but is totally easy? Enter my Vegan Whipped Ricotta with Roasted Tomatoes! It’s creamy, dreamy, and has absolutely zero dairy – yup, you read that right! Just imagine that fluffy, whipped ricotta piled high, topped with juicy, caramelised cherry tomatoes that practically burst with flavour. Sound amazing? Trust me, it is. Perfect for spreading on toast, dunking with veggies, or just diving in with a spoon (I won’t tell).
What is vegan whipped ricotta made of?
Vegan whipped ricotta is made from plant-based ingredients like cashews, tofu, or almonds, blended with lemon juice, nutritional yeast, garlic, and herbs for a creamy, savoury flavour. The texture is light and airy, mimicking the richness of traditional ricotta cheese. In this recipe I’m using both tofu and butter beans to create the ultimate creamy dip or spread to have with anything you like!
Can I use store-bought vegan ricotta instead of making my own?
Yes! If you’re short on time, store-bought vegan ricotta works perfectly. Just whip it up in a food processor with a little lemon juice and olive oil for added creaminess. The roasted tomatoes will still bring all the flavour – so definitely don’t skip that part!
Can I make this ahead of time?
Yes, this dish is perfect for prepping ahead! You can make the whipped ricotta and roast the tomatoes a day in advance. Just store them separately in airtight containers in the fridge, and when you’re ready, assemble and serve. The flavours will even deepen overnight! This is something I like to make before a lunch or to take to a friend’s place the next day.
What equipment you will need to make this recipe:
Food Processor or Blender – To whip up the creamy vegan ricotta. Don’t skip this!
Baking Tray – For roasting the tomatoes.
Baking Paper – Optional, to line the baking sheet for easier cleanup.
Sharp Knife and Cutting Board – To chop garlic and prepare the tomatoes.
Mixing Bowl – For tossing the tomatoes with olive oil and seasonings.
Spoon or Spatula – To spread the whipped ricotta and arrange the roasted tomatoes.
Serving Bowl – To serve up the whipped ricotta and roasted tomatoes on.
Vegan Whipped Ricotta with Roasted Tomatoes
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This Vegan Whipped Ricotta with Roasted Tomatoes is a creamy, nut-free delight made with plant-based ingredients, offering a rich, cheesy texture without any dairy. Packed with plant protein from tofu, beans and nutritional yeast, it’s the perfect guilt-free indulgence that’s both savoury and satisfying!
Ingredients
200 grams Slightly Firm or Firm Tofu
1/2 cup Butter Beans
2 Garlic Cloves
1/4 cup Nutritional Yeast Flakes
1 tsp Celtic Sea Salt
1 tbsp Lemon Juice or Apple Cider Vinegar
Water (as needed for desired consistency)
- Roasted Cherry Tomatoes
10-12 Cherry Tomatoes
1 tbsp Olive Oil
1 tsp Flaky Sea Salt
1/4 tsp Dried Oregano
Directions
- Drain and rinse the butter beans if you haven’t already. Transfer them to a food processor or blender. Add the tofu, nutritional yeast, lemon juice, olive oil, garlic, and a pinch of salt. Blend everything together until smooth and creamy. You might need to scrape down the sides of the processor and add a little water to get the desired creamy consistency (start with 1-2 tablespoons and adjust as needed). Taste and adjust seasonings, adding more salt or lemon juice to your liking. Set aside.
- Preheat your oven to 200°C. Halve the cherry tomatoes (or leave them whole if you prefer) and place them on a baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Add dried oregano. Roast the tomatoes in the oven for 20-25 minutes, or until they’re tender and slightly caramelised. You want them to burst and release their sweet juices.
- Once the roasted tomatoes are done, remove them from the oven and let them cool for a few minutes. Spread the whipped ricotta onto your serving plate or toast. Top with the roasted tomatoes, spooning any juices over the ricotta for extra flavour.
- Garnish with a sprinkle of fresh herbs, a drizzle of olive oil, or a bit of cracked black pepper, if desired.
Notes
- If you are sensitive to raw garlic you can substitute the garlic cloves with garlic powder and/or onion powder
