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Vegan Whipped Ricotta Dip

  • Author: Gregs Vegan Gourmet
  • Total Time: 10
  • Yield: 6-8 servings


Light and fluffy creamy vegan whipped ricotta dip with garlic tomatoes is easy to make and takes just 10 minutes, with a few fresh ingredients including fresh basil, olive oil, garlic, and tomatoes. It makes a great appetizer for the holidays or Christmas dinner!


  • 1 package extra firm tofu or firm tofu
  • 4 tbsp extra virgin olive oil
  • 1012 small cherry tomatoes
  • 1 tbsp fresh chopped basil
  • 3 cloves minced garlic
  • 2 tsp salt (Add more as needed)
  • juice from half a lemon
  • 4 tbsp nutritional yeast
  • 2 tbsp non-dairy milk


  1. To a food processor add tofu, olive oil, salt, nutritional yeast, 3 tbsp olive oil, non-dairy milk and 2 cloves of garlic. Blend on medium speed for 1-2 minutes or until dip is smooth and creamy as desired.
  2. In a pan over medium to high heat, sear the cherry tomatoes and 1 clove of minced garlic for approximately 1 minute. Once skins are softening or blackened, remove from heat and set aside.
  3. meanwhile, add the tofu ricotta dip to a serving bowl. Place the cherry tomatoes, chopped basil, minced garlic and remainder of olive oil on top before serving. Enjoy!
  • Prep Time: 5
  • Cook Time: 5

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