1 Star2 Stars3 Stars4 Stars5 Stars

Vegan ricotta is super simple to make and tastes great in shells, lasagna, mixed in to any pasta or rice dish… the sky is the limit! Thanks for watching! I hope you love this recipe!

Download my Simple Vegan Eats Ebook here:


♢ Website:
☆ Snapchat: livbiermann

☾ Ask me questions anonymously (or not.. I like to see who you are as well!) :

☾ Check out my Vegan For Everything T-shirts! Spread the vegan message simply by wearing a non-confrontational statement shirt! You can check them out here:

Ⓥ Want to watch documentaries/get the facts? Check out these links:
Gary Yourofsky’s Best Speech You’ll Ever Hear: …
If Slaughterhouses Had Glass Walls: …
A logical explanation: …
Forks Over Knives:
Earthlings: …

Ⓥ Want answers to all the nutrition questions you may have about veganism? Check out these links:

Ⓥ Books on Veganism/ Vegan Cookbooks:
The China Study
The Starch Solution
Crazy Sexy Diet
The Oh She Glows Cookbook

☯ Books on wellness/ spirituality/ self-help
The Power – Rhonda Byrne
The Magic – Rhonda Byrne
Yoga Girl – Rachel Brathen
Make Your Own Rules Diet – Tara Stiles

Or DM me on instagram


Canon T6i
Iphone 6


Dreams- Joakim Karud

Similar Articles


  1. I thought this was a how to make Vegan Ricotta, but instead you just went
    and buy stuff…. Anyways, I live in Ecuador and make everything from

  2. This looks so delicious! I can’t wait to try it! Question for you… is
    there anything I can sub the tahini for? Or would it be possible to leave
    it out altogether? (I’m leaving out the miso as well so I’m not sure if the
    taste will alter a lot if I omit the miso AND tahini) Thanks!

    1. Why don’t you want tahini or miso? Is it an allergy or a flavour
      preference? Since tahini is just sesame seeds, you could replace with whole
      seeds or sesame oil, although both will effect the texture/flavour. You
      could potentially replace it with a different nut or seed butter (pumpkin
      seeds, perhaps?). Miso gives a salty, umami flavour so you could replace
      with finely minced mushrooms and extra salt. Soy sauce/tamari is a pretty
      common miso sub but I don’t think that’d work well in this recipe.

    1. I’d say the majority of pasta in stores is vegan-friendly. I live in Canada
      and have gotten it from every grocery store, no problem. Save On, Whole
      Foods, Safeway, IGA, etc. Just read the ingredients and compare a few
      brands! 🙂

  3. I made this recipe yesterday for my boyfriend and my mom and everyone loved
    it! Definitely keeping this one. I doubled the recipe, so I get to use the
    vegan ricotta in plenty of other dishes too! Thanks for the nice video. I
    really love what you do!

Leave a Reply