Vegan Ricotta Tart

Vegan Ricotta Tart


  • 1/2 cup raw cashews
  • 1 block firm tofu
  • 2 tbsp olive oil (plus a bit extra for a drizzle)
  • 1 tbsp red wine vinegar
  • 2-3 tbsp homemade milk of choice 
  • 1 and 1/2 tsp garlic powder
  • 2 tsp oregano
  • 1/2 tsp Basil
  • 1 tsp parsley
  • Zest and juice of 1 lemon
  • Puff pastry
  • Tomatoes
  • Sprinkle of sea salt
  • Chopped spinach (optional)


  1. Soak cashews for about an hour and press tofu.
  2. Roll the inside of the puff pastry out a bit to leave a thicker layer on the edges.
  3. Lightly score the edges and poke the inside with a fork and then bake at 425°F for about 20 minutes.
  4. In a blender, mix the drained cashews, olive oil, red wine vinegar, oat milk, garlic powder, oregano, parsley and lemon zest/juice. Then add the tofu and pulse until combined.
  5. Once the pastry has cooled, smear the vegan ricotta on the whole inside (you may not use all the ricotta).
  6. Add the tomatoes, spinach and drizzle with olive oil and sprinkle with salt.
  7. Enjoy!

Recipe and Image contributed by @midnightmunchiesandmore

Leave a comment

Please note: comments must be approved before they are published.

Left Continue shopping
Your Order

You have no items in your cart