Vegan “Ricotta” and Peas

I was inspired to make this several months back when I was reminiscing over an insanely delicious stuffed shell dish I had. I remember the recipe had cheese on cheese on cheese, peas, parsley and of course, pasta. Oh and I can’t forget the fontina fonduta on top.

Since then I’ve been wanting to make a similar dish but have it be way healthier.

That’s how I came up with this magical vegan wonder sauce. Not only can it be used to fill pasta like jumbo shells or manicotti, it can be used as spread on a hearty veggie sandwich, or used on crostini for an appetizer.

I made a big batch of the sauce to use throughout the week. I’ll probably toss it into some of my Trader Joe’s quinoa and brown rice fussilli. If you haven’t tried that pasta, you should. I’m pretty much addicted to that stuff.

I encourage the use of fresh herbs in this recipe. Today I didn’t have any and I didn’t want to go to the grocery store to get some either. I recommend fresh parsley and mint. Maybe even some dill and chives too.

It’s spring and I can’t get enough green peas and fresh herbs this time of year. This recipe is a unique and versatile use of some great spring time produce!



  • 1/2 package of Firm Tofu
  • 1 large ripe avocado
  • 1/2 bag of frozen peas, thawed
  • Juice from half of a large lemon
  • handful of herbs like parsley and mint
  • Salt and pepper to taste


  • Add all ingredients to a food processor. Pulse until combined. The mixture should have some texture but be mostly smooth. Similar to the consistency of ricotta cheese.

Some ideas on how to use it

  • Lasagna,
  • Stuffed shells
  • Manicotti
  • Sandwich spread or in a wrap
  • crostini spread
On a triscuit!

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