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Pot of ricotta pasta

Vegan Ricotta Pasta

  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 10 cups 1x
  • Diet: Vegan


This creamy and refreshing Vegan Ricotta Pasta is not only insanely easy to make, but delicious and will please the whole family.


Units Scale
  • 1 pound (16 oz) pasta of choice (use Gluten-Free if needed)
  • 1 batch Vegan Ricotta Cheese or 1.5 cups store-bought
  • 2 cups sliced cherry tomatoes (or other vegetable of choice)
  • Juice of 1 lemon, optional
  • Freshly cracked black pepper, optional


  1. Cook your pasta according to package directions.
  2. While the water boils and the pasta cooks, you definitely have time to make the vegan ricotta cheese. Simply add all the cheese ingredients to a blender or food processor and pulse until it’s your desired consistency. You can leave it kind of crumbly, liquify into a sauce (add a little more non-dairy milk if needed), or somewhere in between like I did. Creamy, with a lot of texture!
  3. When the pasta is drained, return it to the pot and mix all the cheese in. I like to fold it in if it’s thick. If it’s too thick, try adding a splash of non-dairy milk.
  4. Add a squeeze of lemon and some freshly cracked black pepper if you like.
  5. Stir some sliced cherry tomatoes through and serve it up in bowls or on plates, then sprinkle on some more tomatoes.Enjoy!
  6. Refrigerate leftovers in an airtight container for up to 5 days. This pasta is great warm or cold, though remember that pasta is usually the best in the first few days. Some gluten-free pastas keep better than others.
  • Cook Time: 20 minutes
  • Category: Entree
  • Method: Stove top
  • Cuisine: American, Italian

Keywords: Vegan, Oil-Free, Nut-Free, Sugar-Free, Can be Gluten-Free