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Vegan Ricotta Recipe | Ricotta Stuffed Tomatoes

June 2, 2019 By Kristina Sloggett 51 Comments

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this Vegan Ricotta Stuffed Tomatoes recipe is a perfect appetizer for any event – two bite hand held snacks that are bursting with fresh flavors!

recipe originally published July 29, 2010

 

Vegan Stuffed Tomatoes - tomato halves filled with ricotta cheese, topped with chopped basil, on a white plate

Vegan Ricotta Stuffed Tomatoes

Some of my favorite dinners are made up of small plates. I love an appetizer spread, and love to throw any sort of party. From a casual weeknight of inviting a few friends over to the back yard, to the more planned out full on party. 

With all sorts of tasty eats.

Make Ahead Recipe Tips

This is one of those half prep ahead and half assemble day of recipes. Otherwise known as totally easy. I make the Vegan Herb Ricotta the day before and store it in a covered container the refrigerator.

The day of the event, I slice up some fresh Roma tomatoes, quickly chiffonade some fresh basil, and fill the tomatoes with the ricotta. Top with the chiffonaded basil and voila – a brightly colored and vibrantly flavored appetizer is done!

Using fresh ripe tomatoes in the summertime is my favorite – literally walking outside to my patio herb garden and choosing the warmest, ripest tomatoes on the vine.

Sweet fresh jewels, they are.

Vegan Stuffed Tomatoes - Roma tomato halves filled with ricotta cheese, topped with fresh basil

How To Make Vegan Ricotta Stuffed Tomatoes

I have two ways I make this appetizer, and they are both incredible!

The recipe is written for a fresh raw tomato filled with the vegan ricotta cheese. If you want a flavor explosion (and a kitchen that smells divine!) do this!

Follow the recipe as is, and then:

  • preheat your oven to 350 Β°F
  • top each filled tomato with more cashew dust, salt and pepper
  • arrange on a parchment lined baking sheet
  • bake at 350 Β°F for 15-18 minutes
  • remove from oven and cool slightly before enjoying!

 

Vegan Stuffed Tomatoes - broiled ricotta filled tomato halves arranged on a parchment lined baking sheet

Vegan Ricotta Recipe

My tried and true, dairy free version of ricotta is also a quick and easy recipe. I have been making this one for years, and from it, my Vegan Boursin Cheese was eventually born! They are similar in flavor, with the Boursin being creamier in consistency, while the ricotta is more crumbly.

It will take you minutes to make this Vegan Ricotta. I like to make this ahead even when I don’t have plans for a party – the flavors have time to marinate and marry. Mmm.

We love to have this ricotta on hand to top salads with, dip crackers in, or a spoon…

Vegan Ricotta Cheese in a bright yellow bowl

 

vegan appetizer recipes

  • Tasty Dip Recipes for Any Party
  • Melty Vegan Pizza Cheese Dip
  • Crispy Tangy Reuben Rolls
  • Savory Sweet Summer Rolls
  • Vegan Buffalo Chicken Dip
  • Herb Cheese Peppadew Sweet Peppers
  • Air Fryer Buffalo Cauliflower
  • Spicy Chipotle Kabocha Dip
  • Vegan Boursin
  • Caramelized Onion Dip
  • Party Treats and Snacks to Ring In the New Year

 

Vegan Ricotta Stuffed Tomatoes topped with fresh chopped basil, sitting on a plate with other appetizer dishes in background

 

 

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Yield: 2 cups ricotta / 28 stuffed tomatoes

Vegan Ricotta Stuffed Tomatoes

Vegan Ricotta Stuffed Tomatoes

a perfect appetizer for any event - two bite hand held snacks that are bursting with fresh flavors!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 (14 ounce) block extra firm tofu, drained and pressed
  • 1/2 cup cashew pieces (I have used raw AND roasted / salted)
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon fresh cracked black pepper
  • 1 clove garlic, minced
  • 2 teaspoons fresh parsley, minced
  • 1 teaspoon dried onion flakes
  • 1/2 teaspoon dried chives
  • fresh Roma tomatoes
  • fresh basil leaves, chiffonaded

Instructions

  1. Drain tofu. Using a tofu press or paper towels and something heavy, press tofu until most liquid is removed.
  2. Add cashews to blender and blend almost completely to dust, mostly very small pieces. Be careful to watch and stop blending before the cashews turn to cashew butter.
  3. Transfer pressed tofu to a large mixing bowl and mash with a fork to break into pieces. Add the cashew dust, salt, pepper, garlic, parsley, dried onion flakes and chives. Continue to mash tofu, combining all ingredients thoroughly, until the tofu has a crumbly ricotta consistency.
  4. Slice Roma tomatoes in half lengthwise. Using a small spoon, scoop out the seeds to leave a tomato shell. Using that same spoon or a piping bag, fill each tomato half with the ricotta mixture.
  5. Arrange on a serving tray and top with fresh chiffonaded basil.

Notes

dairy, egg, oil, and gluten free, vegan


Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • EZ Tofu Press - Removes Water from Tofu for Better Flavor and Texture.
    EZ Tofu Press - Removes Water from Tofu for Better Flavor and Texture.
  • Pyrex Glass Mixing Bowl Set (3-Piece)
    Pyrex Glass Mixing Bowl Set (3-Piece)
  • Chef Knife - Professional 8 Inch Knife
    Chef Knife - Professional 8 Inch Knife
  • Epicurean Cutting Board, 14.5 by 11.25-Inch
    Epicurean Cutting Board, 14.5 by 11.25-Inch

Nutrition Information:

Yield:

8

Serving Size:

1/4 cup ricotta / 4 tomatoes

Amount Per Serving: Calories: 99 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 0mg Sodium: 167mg Carbohydrates: 4g Fiber: 1g Sugar: 1g Protein: 7g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
© Kristina Sloggett
Cuisine: American / Category: appetizers

 

about Kristina:

Vegan Ricotta Cheese in a bright yellow bowlKristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! She loves dachshunds, karaoke, and travel.
Read more…

 

 

 

 

 

spabettie / Kristina Sloggett is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

 

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Filed Under: appetizers, Gluten Free, Happy Hour at Home, Meal Prep, Meatless Monday, Oil Free!, recipes, snacks, Vegan Tagged With: oil free vegan, ricotta stuffed tomatoes, simple vegan recipes, vegan appetizers, vegan ricotta, vegan stuffed tomatoes

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Comments

  1. Jan says

    December 31, 2011 at 11:26 am

    making these for a NYE party today! your tomato basil bean balls as well, and your pumpkin fudge brownies! happy 2012!

    Reply
    • spabettie says

      December 31, 2011 at 5:10 pm

      oh, wow, it’s almost like I’m there?! πŸ™‚ have fun and happy new year!

      Reply
  2. Anna says

    December 28, 2011 at 9:39 am

    these look delicious, thanks!

    Reply
  3. Shana says

    December 1, 2011 at 10:58 pm

    found you via Bon Appetit (the cute banana dog!) and am enjoying the reads here!

    Reply
  4. Sara says

    November 30, 2011 at 8:59 am

    do you have a recipe for the vegan “goat” cheese?

    Reply
  5. Fellno says

    November 27, 2011 at 12:43 pm

    my favorite kind of snack!

    Reply
  6. Jordan says

    November 25, 2011 at 7:10 am

    we love these. I made a batch, oops ate them all, had to make more (doubled!) LOL Happy Holidays!

    Reply
    • spabettie says

      November 28, 2011 at 10:35 am

      they go quickly, yes?? πŸ™‚

      Reply
  7. Kendall says

    November 14, 2011 at 8:15 pm

    yum!

    Reply
  8. Christin says

    November 12, 2011 at 10:08 am

    making these today for a party tomorrow, do you think they will keep in the fridge until then? I’m using goat cheese πŸ™‚

    Reply
    • spabettie says

      November 14, 2011 at 8:02 am

      hi Christin! sorry I didn’t get this until now – but YES, I’m pretty sure they would hold up in the fridge? I haven’t tried, but perhaps you could make up the filling and then just prepare tomatoes just prior to the event?

      Reply
  9. Alice says

    November 10, 2011 at 1:39 am

    yum!! adding to my holiday appetizer menus!

    Reply
    • spabettie says

      November 10, 2011 at 8:45 am

      enjoy, and Happy Holidays!

      Reply
  10. Jan says

    November 6, 2011 at 7:32 am

    these look perfect!

    Reply
  11. Maria says

    October 6, 2011 at 12:54 pm

    just wanted to tell you I made these, very good! I added walnuts, but otherwise your recipe as was. tasty!!

    Reply
  12. Heather (Where's the Beach) says

    October 14, 2010 at 5:50 pm

    Yum yum. And no Daiya is NOT going to replace goat cheese, feta, gouda, etc. It’s good though πŸ˜‰

    Reply
    • spabettie says

      October 14, 2010 at 8:16 pm

      yeah, wishful thinkin’ on my part. πŸ˜‰

      Reply
  13. assistantdoc says

    October 14, 2010 at 5:15 pm

    I am going to be trying to ‘veganize’ many recipes as I will be venturing into the Blood Type diet and I am a Type A. I will totally be trying this recipe soon! Yummo! Thank you for your blog. It has given me ideas I would have never come up with on my own!

    Reply
    • spabettie says

      October 14, 2010 at 8:13 pm

      Thanks Sarah! If you ever have something you’d like me to re write vegan for you, let me know!! <3 Hope to see you guys soon!

      Reply
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  1. July Seasonal Produce: 16 Fresh Vegetarian Recipes | Sweet VegTable says:
    June 28, 2019 at 12:46 pm

    […] Vegan Ricotta Stuffed Tomatoes by Spabettie […]

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    June 10, 2019 at 10:31 am

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welcome! I'm Kristina - voracious reader, chickpea eater. also known as spabettie.

using my extensive culinary training and work in the industry, I have been creating vegan recipes for more than a decade.

at spabettie, you will find easy and appealing plant based recipes - vegan, gluten free, and full of vibrant flavor.
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