Vegan Garlic & Herb Ricotta

This summery, creamy, cheesey spread is such a useful one to have in your fridge. It is so delicious as a snack or starter with good bread or crackers, some crudités and an ice cold glass of white wine. It is wonderful with pasta – use it to stuff pasta shells, as a layer in a summery lasagne or simply stirred through cooked penne with some wilted spinach or chard. We also use this vegan ricotta rolled up in grilled strips of aubergine or courgette. You’ve got to try it, it’s so much more than the sum of its parts.

Liz x


  • 2 packs of extra firm tofu (400g)
  • 1 tbsp garlic granules (or to taste)
  • the zest of a lemon
  • the juice of 1/2 a lemon (or more to taste)
  • 8 tbsp extra virgin olive oil (or really good rapeseed oil)
  • salt and pepper to taste
  • fresh herbs to taste – finely chopped (I like a lot! A large handful of fresh parsley, a few springs of mint, a few sprigs of fresh oregano and thyme, a handful of chives, a handful of basil… use whatever fresh herbs you like best)


  1. Open the tofu and drain off the liquid. Crumble/tear it into a food processor. Then add the garlic, a large pinch or two of salt, a good grind of black pepper and half the oil. Squeeze in the juice of half the lemon.
  2. Blend until smooth and creamy. Stop the blender a few times to scrape down the sides and taste the mixture. You can add more salt or lemon to your liking as you blend.
  3. When you are happy with the texture and seasoning, transfer the mixture to a bowl. Add the zest of 1/2 the lemon, 2 tbsp of the oil and the finely chopped herbs. Stir to combine. Then dress the top of the bowl with the last of the oil, another sprinkle of lemon zest and some extra black pepper. Enjoy!