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:
- 10mins
- Ingredients:
- 7
- 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
- Process pumpkin seeds to a powder in a grinder.
- Process all ingredients in a food processor. Scrape down the sides of the food processor as needed until mixed well.
- Taste and adjust seasonings as needed.
- Use in any recipe that calls for ricotta cheese.
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RECIPE SUBMITTED BY
AquafabaTestKitchen
United States
Hi! My name is Jennifer and I love to dissect and reconstruct recipes to showcase the versatility of aquafaba (bean water) as an egg replacer! I approach cooking with an emphasis on family-style meals and the tastiest ways to eat healthy together! When not in my kitchen, I'm often virtually volunteering helping children families in need, and exploring cultures through tasting yummy dishes. My favorite food is anything made with guilt-free ingredients!
