Gardener’s Delight: Easy Plant-Based Ricotta Crepes (Made with Fresh Produce!)

by | Jun 5, 2024 | Recipe

When I was in Italy, I used to love fresh ricotta from the farms around the town, especially when mixed with some sugar! However, now that I’m following a plant-based diet, I stopped consuming dairy products. Finding similar things but fully plant-based, could ease the transition to a plant-based diet for people who find it hard to stop consuming dairy and other animal products.

What’s Interesting About Plant-Based Ricotta, and Why Is It Delicious?

Traditional ricotta is a creamy, a bit grainy cheese that’s popular in both sweet and savory recipes. However, for those of us who are embracing a plant-based lifestyle or simply seeking healthier, more sustainable alternatives, plant-based ricotta is a game changer.
Plant-based ricotta is made with ingredients such as almonds, cashews, or tofu that are finely mixed to imitate the texture and flavor of classic ricotta. The end product is a creamy, rich filling loaded with protein and healthy fats. When you bite into a crepe filled with this delicious ricotta, you’ll notice a smooth, velvety texture and a delicate, nutty flavor. It’s rich without being heavy, making it the ideal filler for a light but satisfying lunch.

Crafting the Perfect Crepe: Why Are They Delicious?

Crepes are a great way to display the creamy goodness of plant-based ricotta. These tiny, thin pancakes are extremely adaptable and may be filled with a wide range of ingredients to suit any taste. Making crepes may seem difficult at first, but with a little practice, you’ll be flipping them like a pro.

Crepes have a delightfully light and airy texture that complements the smoothness of plant-based ricotta. The secret to a perfect crepe is to make the batter just right—thin enough to spread easily in the pan but not so thin that it tears. When cooked, crepes have a little crispy edge and a soft, flexible middle that’s ideal for rolling or folding around your favorite fillings.

A Simple Recipe to Try

Plant-Based Ricotta

  • 1 1/2 x Cup raw cashew
  • 1 x Tbsp nutritional yeast (optional)
  • 3 x Tbsp water
  • 1 x Tbs apple cider vinegar

Instructions

  1. Soak cashews and lentils
  2. In a blender or food processor, combine the drained cashews, 1 tbs of apple cider vinegar, 1 tbsp of nutritional yeast (optional) and blend them together
  3. Blend until smooth, adding water as needed to achieve a creamy consistency
  4. Once done, get the mixture, wrap it with cheesecloth, and let it set in the fridge

Dosa Crepes

  • 1 x cup split red lentils
  • 2 1/2 x cups water
  • 1/2 x Tsp salt
  • 1/2 x Tsp apple cider vinegar

Instructions

  1. Blend the soaked lentils with water until smooth
  2. Heat a non-stick pan over medium heat. Pour a small amount of blended lentils into the pan, tilting it to spread evenly
  3. Cook until the edges start to lift, then flip and cook the other side.

Assembling Your Crepes

  1. Spread a generous amount of plant-based ricotta onto each crepe.
  2. Add any additional fillings, such as lettuce and kale, peas, raspberries, nasturtium, and strawberries, to make it sweet and savory
  3. Roll or fold the crepes, and serve immediately.

These freshly made plant-based ricotta and crepes are generally good to keep for 3-5 days in the refrigerator in an airtight container.

Thanks to my fiance, Iasmina (@lajatattoo) for coming up with this amazing recipe!!

Happy cooking!