Italian Ricotta Torta

Italian Ricotta Torta

This recipe takes a few steps to assemble, but it is not difficult at all. The results are super yummy! I used a vegan ricotta cheese recipe from The Curious Chickpea. You might be able to use store bought with success, but the cheese is super easy to make. I will list the recipe below. Again, as with any recipe that I make, I sorta measure things. I know, right! But…I was raised by an Italian mother, so you don’t measure anything!


· 2 Tablespoons of olive oil

· 1 sprig of fresh parsley, chopped

· 1 sprig of fresh sage, chopped

· 2 sprigs of fresh thyme, chopped

· 2 sprigs of fresh rosemary, chopped

· 1 ½ lbs of Yukon gold finger potatoes, skins scrubbed, diced

· ¾ cup of aquafaba (the brine from about 1 can of chickpeas)

· 1 ½ cup of almond ricotta cheese (see recipe below)

· 1 can (14.5 oz) of artichokes hearts, drained and chopped

· 2 Tablespoons of sun dried tomatoes

· ¼ cup kalamata olives, chopped

· ½ cup of vegan parmesan cheese

· 1 teaspoon of sea salt

· Olive oil cooking spray

· Vegan butter

· Dried breadcrumbs


1. Preheat the oven to 375°. Spray a springform pan with cooking spray.

2. Boil the potatoes in a pot of salted boiling water, with just enough water to cover the potatoes. Cook until fork soft.

3. Meanwhile regenerate the sun dried tomatoes in a small bowl of boiling water. Once plumped up, chop.

4. Heat the olive oil with the chopped herbs in a medium skillet. Cook over medium low heat until fragrant, a minute or two. Add in the potatoes and cook for another 5 minutes or so. Then mash together in the skillet.

5. In a bowl mix together the ricotta cheese, parmesan cheese, olives, sundried tomatoes, artichokes, aquafaba, and sea salt. Now add in the mashed potato mixture until well combined. Note: If the mixture seems too loose or wet, add in a Tablespoon or two of breadcrumbs, slowly.

6. Spread the mixture into the pan and sprinkle with breadcrumbs. Dot with the butter.

7. Bake for about 55 minutes or until golden brown on top.

Enjoy! Non-veganized recipe loosely inspired by My Italian Garden by Viana La Place. You could eat the non-veganized version, but why? This is so good as it is, you will not miss the moo!

Vegan Ricotta Almond Cheese by the Curious Chickpea


· 2 cups of blanched silvered almonds, soaked overnight. Note: I used regular almonds with excellent results. If you forget to soak these overnight, boil for 10 minutes to soften unless you have a Vitamix.

· ¼ cup of olive oil

· 2 garlic cloves minced

· 1 ½ teaspoon of sea salt

· ½ cup of water

· ¼ cup of lemon juice (about 1 lemon)


1. Drain almonds and place in a food processor or blender with olive oil, garlic, salt, water and lemon juice.

2. Blend till creamy.

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