Vegan Ricotta Cheese With Chickpeas & Pumpkin Seeds

This Vegan Ricotta Cheese really held up to the point I had to stop thinking about how it’s not dairy ricotta cheese and to just enjoy it. I made this to replace the ricotta cheese in my Plant-Based Lasagna Rolls.

• Ready In: 10 mins
• Yields: 2 Cups

Ingredients

• 1 (15 ounce) can garbanzo beans
• 1⁄3 cup  ground  pumpkin seeds
• 4  tablespoons nutritional yeast
• 4  tablespoons  oat milk
• 1  tablespoon garlic powder
• 1⁄4 teaspoon salt (to taste)
• 1⁄4 teaspoon pepper (to taste)

Directions

1. Process pumpkin seeds to a powder in a grinder.
2. Process all ingredients in a food processor. Scrape down the sides of the food processor as needed until mixed well.
3. Taste and adjust seasonings as needed.
4. Use in any recipe that calls for ricotta cheese.