Whipped Herb “Ricotta" with Tofu & Cauliflower
A creamy, dreamy vegan spread you’ll want to put on everything.
If you’ve been looking for a dairy-free ricotta that’s rich, herby, and seriously versatile—this is it. Made with tofu and steamed cauliflower, this whipped ricotta is silky smooth and bursting with flavor from fresh herbs, lemon, garlic, and olive oil. It’s perfect as a dip, a sandwich spread, or dolloped onto roasted veggies and grain bowls.
Bonus? It’s protein-packed, totally vegan, and easy enough for a weeknight prep session.
📝 Ingredients:
1/2 block (about 7 oz) firm tofu, drained and patted dry
1 heaping cup steamed cauliflower florets
2 tbsp olive oil
2 tbsp lemon juice
1 small clove garlic
2 tbsp nutritional yeast
1/2 tsp sea salt (or to taste)
Handful of fresh herbs (basil, chives, parsley, dill — mix your faves!)
Optional: splash of plant milk for extra creaminess
🧄 Instructions:
Steam cauliflower florets until fork-tender (about 5–7 minutes). Let cool slightly.
In a food processor, combine tofu, cauliflower, olive oil, lemon juice, garlic, nutritional yeast, and salt.
Blend until smooth and creamy, scraping down sides as needed. Add a splash of plant milk if needed to loosen.
Pulse in fresh herbs just until incorporated—don’t overblend, you want those flecks of green!
Taste and adjust seasoning if needed.
🌱 How to Serve:
As a dip with crackers or veggies
On toast or crostini with cherry tomatoes and a balsamic glaze
In grain bowls or pasta dishes
As a creamy layer in wraps or sandwiches
This is one of those recipes that makes your meals feel a little more special—with minimal effort. It stores beautifully in the fridge for up to 5 days, so make a batch and thank yourself later 💚
✨ Follow @kellysgreenkitchen_ for more feel-good plant-based recipes made with seasonal, simple ingredients.
