Pasta alla Norma shows that simple ingredients can make something special. Named after the opera “Norma” by Vincenzo Bellini, this dish combines roasted eggplant, tomato sauce, and ricotta salata, making it a classic of Sicilian cooking.

The key is to pour love into each component. Roast eggplant until golden, make a flavorful tomato sauce with garlic and basil, and finish with salty, crumbly ricotta salata. Our vegan version uses a simple tofu-based ricotta salata that matches the texture and tang of the dairy version.

Why You’ll Love This Pasta Alla Norma Recipe

• Classic Sicilian flavors. This is traditional Italian comfort food at its best. Roasted eggplant, tomatoes, basil, and salty cheese come together in a way that’s been loved for generations.
• Simple but impressive. The ingredient list is short, and the techniques are straightforward, but the final result looks and tastes like something from a restaurant.
• Roasted eggplant makes the difference. Roasting the eggplant instead of frying it gives you deep caramelization and rich flavor without the oil-soaked heaviness.
• Homemade ricotta salata. The tofu-based ricotta adds the essential salty, tangy contrast and is quick to prepare.

Ingredients You’ll Need

For the Eggplant:

• Eggplant – One large eggplant (about 1.5 lbs), cut into ¾-inch cubes. Look for firm eggplant with smooth, shiny skin.
• Olive oil – For roasting the eggplant until golden and caramelized.
• Salt and black pepper – Simple seasoning that lets the eggplant flavor shine.

For the Sauce:

• Olive oil – Used to sauté the garlic and build the sauce base.
• Garlic – Thinly sliced for a sweeter, more delicate garlic flavor that infuses the oil.
• Red pepper flakes – Adds a subtle warmth without making the sauce spicy.
• Crushed tomatoes – Crushed tomatoes create a thicker, more rustic sauce than sauce or puree.
• Sugar – Just a touch balances the tomatoes’ acidity.
• Fresh basil – Added at the end for bright, aromatic flavor. Fresh is essential.

For the Pasta:

• Rigatoni – The traditional pasta shape for Norma. The tubes catch the sauce and pieces of eggplant perfectly.
• Vegan ricotta salata – Homemade from firm tofu, lemon juice, salt, and optional nutritional yeast. Crumbly, salty, and tangy.
• Extra virgin olive oil – High-quality finishing oil for drizzling.

Equipment Needed

• Large baking sheet
• Large skillet
• Large pot (for pasta)
• Box grater (for tofu ricotta salata)
• Wooden spoon
• Tongs or a spatula

Serving Suggestions

• Classic – Serve in shallow bowls with generous ricotta salata, fresh basil, and a drizzle of your best olive oil.
• With crusty bread – Warm bread for soaking up any extra sauce.
• Simple side salad – A crisp salad with a homemade Italian dressing balances the richness.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days. The flavors deepen and improve the next day.
• Reheating: Reheat gently on the stovetop over medium-low heat with a splash of water or vegetable broth to loosen the sauce.
• Freezer: The sauce and eggplant freeze well for up to 3 months. Cook fresh pasta and make fresh ricotta salata when ready to serve.

Recipe FAQs

More Italian Recipes You May Enjoy:

Dinner

The Best Vegan Lasagna

Dinner

Pasta e Ceci (Italian Pasta with Chickpeas)

Appetizers and Sides

Eggplant Caponata

Dinner

Vegan “Chicken” Piccata with Seitan

Pasta alla Norma

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• Author: Sweet Simple Vegan
• Total Time: 45 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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Description

This vegan pasta alla Norma features roasted eggplant, rich tomato sauce, and homemade ricotta salata. A classic Sicilian recipe that’s simple, flavorful, and ready in 45 minutes.

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Ingredients

For the Eggplant:

• 1 large eggplant (about 1.5 lbs), cut into ¾-inch cubes
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

For the Sauce:

• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• ¼ teaspoon red pepper flakes
• 1 can (28 oz) crushed tomatoes
• ½ teaspoon sugar
• Salt and black pepper, to taste
• ¼ cup fresh basil leaves, torn

For the Pasta:

• 1 lb rigatoni
• ½ cup vegan ricotta salata (recipe below)
• Fresh basil, for garnish
• Extra virgin olive oil, for drizzling

Vegan Ricotta Salata:

• 1 block (14 oz) firm tofu
• 1 tablespoon lemon juice
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon salt

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Instructions

Roast the Eggplant:

1. Prep and season. Preheat oven to 425°F. Toss the cubed eggplant with olive oil, salt, and pepper, then spread it on a large baking sheet. Spread in a single layer.
2. Roast. Place the tray on the center rack. Roast for 25-30 minutes, flipping the eggplant cubes with a spatula halfway through roasting, until golden brown and tender. Look for caramelized edges to ensure full flavor.

Make the Sauce:

1. Sauté garlic. While the eggplant roasts, heat olive oil in a large skillet over medium heat. Add the sliced garlic and red pepper flakes. Cook for 1-2 minutes until the garlic is fragrant and just starting to turn golden. Don’t let it burn.
2. Add tomatoes. Add the crushed tomatoes and sugar. Season with salt and black pepper. Bring to a simmer, then reduce the heat to low and cook for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
3. Add basil. Stir in the torn basil leaves and cook for another minute. Taste and adjust seasoning.

Cook the Pasta:

1. Boil pasta. Bring a large pot of salted water to a boil. Cook the rigatoni until al dente. Reserve ½ cup of pasta water before draining.

Make the Ricotta Salata:

1. Make the ricotta. Grate the block of firm tofu into a large bowl using a box grater. Add salt, lemon juice, and nutritional yeast (if using). Mix until uniform.

Combine:

1. Toss everything together. Add the cooked rigatoni to the tomato sauce along with the roasted eggplant. Toss gently to combine. Add reserved pasta water if needed to loosen the sauce.
2. Serve. Divide among plates. Top with crumbled vegan ricotta salata, fresh basil leaves, and a drizzle of extra virgin olive oil. Serve immediately.

Notes

• Eggplant tip: Don’t crowd the baking sheet, or the eggplant will steam instead of roast.
• Ricotta salata: The tofu-based version captures the salty, crumbly texture of traditional ricotta salata. Store-bought vegan ricotta won’t have the same texture.
• Storage: Refrigerate up to 4 days. The flavors get even better the next day.
• Freezer: The sauce and eggplant freeze well for up to 3 months. Cook fresh pasta and make fresh ricotta salata when ready to serve.

• Prep Time: 15 Minutes
• Cook Time: 30 Minutes
• Category: Dinner, Pasta
• Method: Oven, Stove Top
• Cuisine: Italian

The post Pasta alla Norma appeared first on Sweet Simple Vegan.

The best part? It’s ready in about 30 minutes, so you can have a restaurant-quality dish on an ordinary weeknight. The technique is simple: sauté some shallots and garlic with fresh rosemary, simmer everything with the beans and cashew cream, then mash some of the beans right in the pot to create that creamy, clingy sauce. Toss it with pasta, top with vegan parmesan, and you’ve got a dish that feels elegant but requires minimal effort.

Why You’ll Love This Creamy White Bean & Rosemary Pasta Recipe

• Ultra-creamy without dairy. Cashew cream and partially mashed beans create a silky, luxurious sauce that coats every piece of pasta.
• Fresh rosemary makes it special. Whole rosemary sprigs infuse the sauce with aromatic, piney flavor that feels elegant and restaurant-worthy.
• Simple pantry ingredients. Cannellini beans, vegetable broth, and cashews come together to create something that tastes way more complex than the ingredient list suggests.
• Ready in 30 minutes. Quick enough for a weeknight dinner.

Ingredients You’ll Need

For the Cashew Cream:

• Raw cashews – Soaked until soft, then blended into a silky and rich cream.
• Water – Blended with cashews.

For the Pasta:

• Pasta of choice – Cavatappi (corkscrew), campanelle, or gemelli work great.
• Olive oil – For sautéing the aromatics.
• Shallot – Finely diced for a sweet, delicate onion flavor.
• Garlic – Fresh minced garlic adds aromatic depth.
• Fresh rosemary: Whole sprigs infuse the sauce, and one is reserved for garnish.
• Red pepper flakes – Optional; adds subtle heat.
• Cannellini beans – Provide protein, creaminess, and body. Some get mashed into the sauce.
• Vegetable broth – Adds savory depth and helps create the right sauce consistency.
• Vegan parmesan – Adds saltiness, umami, and depth.
• Nutritional yeast – Enhances the cheesy, savory flavor.
• Fresh lemon juice – Brightens all the flavors at the end.
• Fresh parsley – Chopped for garnish and a pop of color.

Equipment Needed

• Small bowl (for soaking cashews)
• Large pot (for pasta)
• High-speed blender (for cashew cream)
• Large skillet or pot
• Potato masher or wooden spoon
• Tongs

Serving Suggestions

• Classic presentation – Serve in shallow bowls with fresh rosemary, parsley, and shaved vegan parmesan.
• With crusty bread – Perfect for soaking up any extra sauce.
• Add protein – Top with crispy tofu, or our Italian Tempeh for extra heartiness.
• Simple side salad: A crisp arugula or mixed-greens salad with Italian dressing balances the richness.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 4 days.
• Reheating: Reheat gently on the stovetop over medium-low heat. Add vegetable broth or pasta water to restore creaminess as the sauce thickens while sitting.
• Freezer: The sauce freezes well for up to 3 months. Cook fresh pasta just before serving.

Recipe FAQs

If you make this Creamy White Bean & Rosemary Pasta, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

More Pasta Recipes You May Enjoy:

Dinner

Easy Vegan Carbonara

Dinner

One Pot Vegan Mushroom Stroganoff​ (30-Minutes)

Pasta

Spicy Chili Crisp Garlic Noodles

Soups

Easy Lasagna Soup (Vegan)

Creamy White Bean and Rosemary Pasta

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• Author: Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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This creamy white bean and rosemary pasta is rich, comforting, and ready in 30 minutes. Cashew cream and mashed cannellini beans create an ultra-silky sauce with fresh rosemary and vegan parmesan.

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Ingredients

For the Cashew Cream:

• ¾ cup raw cashews
• ¾ cup water
• Hot water, for soaking

For the Pasta:

• 1 lb pasta (cavatappi, campanelle, or gemelli)
• 3 tablespoons olive oil
• 1 medium shallot, finely diced
• 4 cloves garlic, minced
• 3–4 sprigs fresh rosemary (2-3 for cooking, 1 for garnish)
• ¼ teaspoon red pepper flakes (optional)
• 2 cans (15 oz each) cannellini beans, drained and rinsed
• 1½ cups vegetable broth
• ½ cup vegan parmesan, plus more for serving
• 2 tablespoons nutritional yeast
• 1 tablespoon fresh lemon juice
• Salt and black pepper, to taste
• ½ cup reserved pasta water
• Fresh parsley, chopped (for garnish)

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Instructions

Make the Cashew Cream:

1. Soak cashews. Place the cashews in a small bowl and pour enough boiling water over them to cover. Let it soak for at least 20 minutes while you prepare the rest of the dish.

Make the Pasta:

1. Cook the pasta. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve ½ cup of pasta water before draining. Set aside.
2. Blend the cashews. Drain the soaked cashews and add to a high-speed blender with ¾ cup fresh water. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
3. Sauté aromatics. Heat olive oil in a large skillet or pot over medium heat. Add the shallot and sauté for 3-4 minutes until softened. Add the garlic, 2-3 sprigs of rosemary (whole), and red pepper flakes. Sauté for 1-2 minutes until fragrant.
4. Add beans and liquid. Add the cannellini beans, vegetable broth, and cashew cream. Bring to a gentle simmer and cook for 5 minutes, stirring occasionally.
5. Remove rosemary and blend partially. Remove the whole rosemary sprigs and discard. Using a potato masher or the back of a wooden spoon, roughly mash about ⅓ of the beans against the side of the pot. This creates creaminess while keeping some beans whole for texture.
6. Add cheese and seasoning. Stir in the vegan parmesan, nutritional yeast, and lemon juice. Season generously with salt and black pepper. Let the sauce simmer for 2-3 minutes until slightly thickened.
7. Combine with pasta. Add the cooked pasta to the sauce and toss to coat. Add reserved pasta water a little at a time if needed to reach the desired consistency. The sauce should be creamy and coat the pasta beautifully.
8. Serve. Divide among bowls and garnish with fresh rosemary leaves, chopped parsley, and extra vegan parmesan. Serve immediately.

Notes

• Cashew cream: For the smoothest cream, soak cashews overnight or use a high-speed blender like a Vitamix.
• Pasta shapes: Campanelle (little bells), cavatappi (corkscrew), or gemelli (twins) all look beautiful and hold the creamy sauce well.
• Storage: Refrigerate up to 4 days. Add broth when reheating to restore creaminess.

• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Category: Dinner, Pasta
• Method: Blender and Stovetop

The post Creamy White Bean & Rosemary Pasta appeared first on Sweet Simple Vegan.

When you combine classic tomato soup with vodka sauce, you get something truly special: a Creamy Vegan Vodka Sauce Tomato Soup. Tomatoes, a generous pour of vodka, and a drizzle of homemade cashew cream come together to create something incredibly rich and velvety. It’s the kind of soup that feels special enough for company but easy enough to make on an ordinary weekday. Serve it with grilled cheese or crusty bread for dipping, and you’ve got the ultimate cozy meal.

Why You’ll Love This Creamy Vodka Sauce Tomato Soup

• Restaurant-quality at home. This tastes like something you’d order at a fancy restaurant, but it comes together in your own kitchen with straightforward techniques.
• Silky smooth texture. The cashew cream creates an incredibly velvety, luxurious consistency without any dairy.
• Vodka adds depth. The vodka extracts alcohol-soluble flavor compounds from the tomatoes, creating complexity you can’t get from water or broth alone.
• Ready in 40 minutes. Most of that time is hands-off simmering. The actual active work is minimal.
• Impressive presentation. A swirl of cashew cream, fresh basil, shaved vegan parmesan, and quality olive oil make this look restaurant-worthy.
• Customizable toppings. Make it your own with different garnishes or serve it alongside your favorite bread or grilled cheese.

Ingredients You Need

For the Cashew Cream:

• Raw cashews – Soaked until soft, then blended into silky cream. This is what makes the soup incredibly rich and velvety.
• Water – Blended with the cashews to create a pourable cream.

For the Soup:

• Vegan butter – Used to sauté the aromatics and adds richness to the base.
• Shallot – More delicate and slightly sweet compared to onions.
• Garlic – Essential for aromatic depth.
• Tomato paste – Concentrated tomato flavor that gets caramelized for deep umami.
• Red pepper flakes – Add a subtle warmth and complexity without making the soup spicy.
• Vodka – Extracts unique flavors from the tomatoes and adds depth.
• San Marzano whole peeled tomatoes – Sweeter and less acidic than regular canned tomatoes.
• Vegetable broth – Adds savory depth and thins the soup to the right consistency.
• Sugar – Just a touch balances the acidity of the tomatoes.
• Dried basil and oregano – Classic Italian herbs that complement the tomatoes.
• Vegan parmesan – Adds saltiness, umami, and depth.
• Nutritional yeast – Enhances the cheesy, savory flavor.
• Salt and black pepper – Essential for seasoning.

For Serving:

• Additional cashew cream – For swirling on top when plating.
• Fresh basil – Torn leaves add brightness and aroma.
• Vegan parmesan – for the perfect presentation and extra bit of flavor.
• Extra virgin olive oil – High-quality finishing oil adds richness.
• Freshly cracked black pepper – For a final hit of spice.
• Grilled cheese croutons or crusty bread – For dipping or dunking.

Equipment Needed

• Small bowl (for soaking cashews)
• Large pot or Dutch oven
• High-speed blender (for cashew cream)
• Immersion blender (or regular blender for soup)
• Wooden spoon or spatula
• Ladle
• Shallow soup bowls

Serving Suggestions

• Classic pairing – Serve with grilled cheese sandwiches on the side for dipping.
• Grilled cheese croutons – Make a grilled cheese, cut it into cubes, and float them on top of the soup. Game-changer.
• Crusty bread – Freshly baked bread or sourdough is perfect for soaking up every drop.
• Simple salad – Pair with a crisp salad dressed with Italian vinaigrette for a complete meal.
• Pasta on the side – For a heartier meal, serve alongside our Pesto Garlic Bread or Miso Garlic Butter Pasta.
• Extra toppings – Try crispy fried shallots, fresh chives, or a drizzle of balsamic glaze.

Storage Instructions

• Refrigerator: Store in an airtight container for up to 5 days. The flavors will deepen overnight, making leftovers even better.
• Freezer: Freeze for up to 3 months. The soup freezes beautifully.
• Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or water if it’s too thick. You can also microwave individual portions.
• Make extra cashew cream: Double the cashew cream recipe and keep the extra in the fridge for up to 5 days. Use it for swirling on top when serving leftovers.

Recipe FAQs

More Soup Recipes You May Enjoy:

Dinner

The BEST Vegan Broccoli Cheddar Soup (Panera Copycat)

Dinner

Instant Pot Pasta e Fagioli (aka Pasta and Beans)

Dinner

Vegan Beef Stew

Dinner

Smoky Corn Chowder Bread Bowl

If you make this Creamy Vodka Tomato Soup, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Creamy Vodka Sauce Tomato Soup

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• Author: Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 4–6 Servings 1x
• Diet: Vegan

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Description

This creamy vodka tomato soup is silky smooth, rich, and packed with flavor. Made with San Marzano tomatoes, cashew cream, and vodka for depth, it’s restaurant-quality comfort food in 40 minutes.

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Ingredients

For the Cashew Cream:

• ¾ cup raw cashews
• ¾ cup water
• Hot water, for soaking

For the Soup:

• 3 tablespoons vegan butter
• 1 large shallot, finely diced
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• ½ teaspoon red pepper flakes
• ⅓ cup vodka
• 1 can (28 oz) San Marzano whole peeled tomatoes
• 2 cups vegetable broth
• 1 teaspoon sugar
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• ¼ cup vegan parmesan, grated
• 2 tablespoons nutritional yeast
• Salt and black pepper, to taste

For Serving:

• Additional cashew cream (for swirling)
• Fresh basil leaves, torn
• Vegan parmesan, shaved
• High-quality extra virgin olive oil
• Freshly cracked black pepper
• Grilled cheese or crusty bread

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Instructions

Make the Cashew Cream:

1. Soak cashews. Place the cashews in a small bowl and pour enough boiling water over them to cover. Let soak for at least 20 minutes (or up to overnight).

Build the Soup:

1. Sauté aromatics. Melt the vegan butter in a large pot or Dutch oven over medium heat. Add the diced shallot and sauté for 4-5 minutes until soft and translucent. Add the minced garlic and cook for 1 minute until fragrant.
2. Toast tomato paste. Add the tomato paste and red pepper flakes. Cook, stirring constantly, for 2-3 minutes until the tomato paste darkens to a deep brick red color.
3. Deglaze with vodka. Pour in the vodka and stir, scraping up any browned bits from the bottom of the pot. Let it simmer for 2-3 minutes, until the alcohol smell mellowed and the liquid reduced slightly.
4. Add tomatoes and broth. Add the canned San Marzano tomatoes (with their juices), breaking them up with your hands or a wooden spoon. Pour in the vegetable broth. Add the sugar, dried basil, and dried oregano. Stir well.
5. Simmer. Bring to a gentle simmer, then reduce the heat to low. Let the soup simmer uncovered for 15-20 minutes, stirring occasionally.

Blend and Finish:

1. Blend the cashews. Drain the soaked cashews and add to a high-speed blender with ¾ cup fresh water. Blend on high for 1-2 minutes until completely smooth and creamy. Set aside.
2. Blend the soup. Using an immersion blender, blend the soup directly in the pot until completely smooth. Alternatively, carefully transfer to a high-speed blender in batches and blend until silky smooth. Return to the pot if using a blender.
3. Add cashew cream and cheese. Stir in ½ cup of the cashew cream, vegan parmesan, and nutritional yeast. Let the soup simmer for another 3-5 minutes, stirring occasionally.
4. Season. Taste and adjust seasoning with salt and freshly cracked black pepper.

Serve:

1. Plate and garnish. Ladle the hot soup into shallow bowls. Drizzle a swirl of the reserved cashew cream in the center. Garnish with torn fresh basil, shaved vegan parmesan, extra virgin olive oil, and freshly cracked black pepper.
2. Serve immediately. Serve with grilled cheese croutons or crusty bread on the side.

Notes

• Cashew cream tip: Soaking for longer yields smoother cream. Overnight is ideal, but 20 minutes works.
• Make extra cashew cream: Double the recipe and keep extra in the fridge for up to 5 days for topping leftovers.
• No vodka: Substitute dry white wine or omit and use extra broth.
• Storage: Refrigerate up to 5 days or freeze up to 3 months. Flavors deepen overnight.

• Prep Time: 10 Minutes
• Cook Time: 30 Minutes
• Category: Dinner, Lunch, Soup
• Method: Blender, Stove Top
• Cuisine: American

The post Creamy Vodka Sauce Tomato Soup (Vegan) appeared first on Sweet Simple Vegan.

What happens when you combine two of the best desserts? You get these Carrot Cake Cinnamon Rolls! Soft, pillowy rolls infused with warm spices and grated carrots, smothered in tangy cream cheese frosting. They’re everything you love about carrot cake and cinnamon rolls in one irresistibly tasty dessert.

Why You’ll Love This Recipe

• Two desserts in one. All the warm spices, grated carrots, and cream cheese frosting of carrot cake meet the soft, pillowy perfection of cinnamon rolls. Best of both worlds.
• Seriously soft and fluffy. These rolls are incredibly tender. Each bite is cloud-like and melts in your mouth.
• Make-ahead friendly. Assemble the rolls the night before, refrigerate, and bake fresh in the morning for an easy special-occasion breakfast.
• Customizable add-ins. Want walnuts? Raisins? Both? Neither? You can make these exactly how you like them.
• Perfect for special occasions. Easter brunch, Mother’s Day breakfast, holiday mornings, or just a weekend when you want to treat yourself.
• Easier than you think. Yes, there’s yeast involved, but the process is straightforward and mostly hands-off. If you can make regular cinnamon rolls, you can make these.

Ingredients You’ll Need to Make Carrot Cake Cinnamon Rolls

For the Dough:

• Warm unsweetened soy milk – The liquid base for the dough. It should be warm to the touch (100-110°F), like a comfortable bath. Too hot and it’ll kill the yeast; too cold and the yeast won’t activate properly.
• Sugar – Feeds the yeast and adds sweetness to the dough.
• Vegan butter – Melted and added to the dough for richness and tenderness. Make sure it’s cooled slightly so it doesn’t kill the yeast.
• Active dry yeast – The magic that makes these rolls rise and become fluffy. Make sure it’s fresh and not expired.
• Vanilla extract – Adds warmth and depth to the dough.
• All-purpose flour – The structure of the rolls. It’s divided—2 cups go in before the first rise, and the remaining ½ cup is added after the first rise.
• Baking powder – Added after the first rise to give the rolls extra lift and a tender crumb.
• Salt – Enhances all the flavors and balances the sweetness.
• Ground cinnamon, ginger, and nutmeg – The warm spices that give these rolls their carrot cake character.
• Finely grated carrots – Fresh carrots add moisture, natural sweetness, and that signature carrot cake flavor. Make sure to grate them finely and squeeze them dry.

For the Filling:

• Dark brown sugar – Creates a sweet, caramel-like filling with deep molasses flavor. Use organic to ensure it’s vegan-friendly!
• Vegan butter – Softened butter helps the filling spread easily and creates gooey pockets of sweetness.
• Ground cinnamon, ginger, nutmeg, and cloves – More warm spices for a concentrated carrot cake flavor in every swirl.
• Finely grated carrots – More carrots in the filling! Again, squeeze them dry to prevent a soggy filling.
• Chopped walnuts or pecans – Optional, but they add texture and are traditional in carrot cake.
• Raisins – Also optional, but they add little bursts of sweetness if you’re a raisin fan.

For the Cream Cheese Frosting:

• Powdered sugar – The base of the frosting. Sift it to prevent lumps.
• Vegan cream cheese – Softened cream cheese gives the frosting its signature tangy flavor. Use a good-quality brand like Kite Hill or Violife.
• Vegan butter – Helps make the frosting smooth and pourable.
• Vanilla extract – Enhances the flavor.
• Ground cinnamon – Optional, but adds an extra hint of warmth to the frosting.

Equipment Needed

• Large mixing bowl
• Whisk
• Wooden spoon
• 9×13-inch baking dish (or similar large baking dish)
• Medium bowl (for filling)
• Rolling pin
• Spatula
• Sharp knife or Multi-Round Dough Cutter
• Box grater or food processor (for grating carrots)

Serving Suggestions

These carrot cake cinnamon rolls are pretty perfect on their own, but here are some ways to make them even more special:

• With coffee or tea – The classic pairing. A hot cup of coffee or chai complements the warm spices beautifully.
• Extra frosting on the side – Make a double batch of cream cheese frosting for those who want to really indulge.
• Fresh fruit – Serve alongside fresh berries or sliced fruit for a lighter contrast to the rich rolls.
• Brunch spread – Make these the centerpiece of a brunch table with fresh fruit salad, tofu scramble, and mimosas.
• Warm them up – Reheat individual rolls in the microwave for 15-20 seconds before serving for a fresh-from-the-oven experience.
• Ice cream pairing – For dessert, warm a roll and serve it with a scoop of vegan vanilla ice cream.

Storage Instructions

• Room temperature: Keep frosted rolls covered for 1-2 days. They’ll stay soft and delicious.
• Refrigerator: Store in an airtight container for up to 5 days. The frosting will firm up when cold.
• Reheating: Reheat individual rolls in the microwave for 15-20 seconds to warm them and soften the frosting again.
• Freezer: Freeze unfrosted baked rolls in an airtight container for up to 2 months. Thaw at room temperature, warm in the oven at 350°F for 10 minutes, then frost before serving.
• Make-ahead: Assemble the rolls through step 13, cover tightly, and refrigerate overnight. In the morning, let them sit at room temperature for 30-45 minutes, then bake as directed.

Recipe FAQs

Love Cinnamon Rolls? You’ll Love These Recipes too!

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If you make these Carrot Cake Cinnamon Rolls, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Vegan Carrot Cake Cinnamon Rolls w/ Cream Cheese Frosting

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• Author: Sweet Simple Vegan
• Total Time: 3 hours
• Yield: 6 Large Cinnamon Rolls 1x
• Diet: Vegan

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Description

What happens when you combine two of the best desserts? You get these Carrot Cake Cinnamon Rolls! Soft, pillowy rolls infused with warm spices and grated carrots, smothered in tangy cream cheese frosting. They’re everything you love about carrot cake and cinnamon rolls in one irresistibly tasty dessert.

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Ingredients

Dough:

• 1 cup warm unsweetened soy milk (100-110°F)
• ¼ cup sugar
• ¼ cup (½ stick) vegan butter, melted
• 1⅛ teaspoons active dry yeast
• ½ teaspoon vanilla extract
• 2½ cups all-purpose flour (divided: 2 cups and ½ cup)
• ½ teaspoon baking powder
• 1 teaspoon salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ½ cup finely grated carrots (about 1 medium carrot), squeezed dry

Filling:

• ⅓ cup + 2 tablespoons dark brown sugar
• ¼ cup (½ stick) vegan butter, softened
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ cup finely grated carrots (about ½ medium carrot), squeezed dry
• ¼ cup chopped walnuts or pecans (optional)
• 2 tablespoons raisins (optional)

Cream Cheese Frosting:

• ¾ cup powdered sugar
• 2 oz vegan cream cheese, softened
• 1½ tablespoons vegan butter, melted
• ¼ teaspoon vanilla extract
• ⅛ teaspoon ground cinnamon (optional)

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Instructions

Prepare the Dough:

1. Activate the yeast. In a large bowl, whisk together the warm soy milk, sugar, and melted vegan butter. The mixture should be just warm to the touch but not too hot, as that may kill the yeast. Sprinkle the yeast evenly over the mixture, stir, and let sit in a warm place for 10 minutes until foamy.
2. Mix the dough. Add the vanilla extract and mix until combined. Add 2 cups of flour, along with the cinnamon, ginger, and nutmeg, to the mixture. Stir with a wooden spoon until just combined. Gently fold in the ½ cup of grated carrots (make sure they’re squeezed dry with a paper towel to remove excess moisture).
3. First rise. Cover with a clean kitchen towel or plastic wrap and place the bowl in a warm place to rise for 1 hour, until doubled in size.
4. Prep the pan. Generously grease a large baking dish (a 9×13-inch pan works well) and set it aside.

Prepare the Filling:

1. Make the filling. In a medium bowl, combine the softened vegan butter, brown sugar, cinnamon, ginger, nutmeg, and cloves. Mix well until combined. Stir in the ¼ cup of grated carrots (squeezed dry). Set aside.

Shape the Rolls:

1. Add remaining flour. Once the dough has risen, remove the plastic wrap and add the remaining ½ cup of flour along with the baking powder and salt. Stir until well combined.
2. Knead the dough. Flour a clean work surface and turn the dough out onto it. Knead the dough for at least 10 minutes, adding more flour as necessary, until it is no longer sticky and is soft. The dough should spring back when poked.
3. Roll out. Roll the dough out into a ½-inch thick large rectangle (about 12×14 inches—it doesn’t have to be perfect).
4. Add filling. Using a spatula, evenly spread the filling over the dough, leaving a ½-inch border along one of the long edges. Sprinkle with walnuts and raisins if using.
5. Cut into strips and roll. Using a sharp knife or pizza cutter, slice the dough into 6 even long strips. Roll each into a cinnamon roll. 
6. Transfer to a baking dish and rise. Arrange the rolls evenly in the prepared baking dish, cover with a clean towel, and place in a warm area to rise for 1 hour, or until doubled in size. 

Bake:

1. Preheat and bake. Preheat the oven to 350°F. Once the rolls have risen, bake for 25-30 minutes, or until golden brown on top. The rolls should be cooked through and spring back slightly when touched.
2. Cool slightly. Remove from the oven and let cool for about 10 minutes before frosting.

Make the Frosting:

1. Whisk the frosting. While the cinnamon rolls are baking, prepare the frosting. In a medium bowl, sift in the powdered sugar (to prevent lumps), then add the vegan cream cheese, melted vegan butter, vanilla extract, and cinnamon (if using). Whisk together until smooth and creamy.

Finish and Serve:

1. Frost and enjoy. Generously drizzle the frosting over the warm rolls (we use it all!). If necessary, use a spatula or the back of a spoon to spread the frosting evenly. Serve warm.

Notes

• Carrot prep is crucial: Finely grate the carrots and squeeze out as much moisture as possible using a paper towel or clean kitchen towel. Excess moisture will make the dough too wet and sticky.
• Make ahead: Prepare through step 12, then cover tightly and refrigerate overnight. In the morning, let the rolls sit at room temperature for 30-45 minutes, then bake as directed.
• Storage: Keep frosted rolls covered at room temperature for 1-2 days, or refrigerate for up to 5 days. Reheat individual rolls in the microwave for 15-20 seconds.
• Spice adjustment: If you love warm spices, increase the ginger and nutmeg slightly. If you prefer a milder flavor, reduce the spices in the filling.
• Don’t skip kneading: Kneading develops the gluten structure that gives these rolls their soft, fluffy texture. Don’t rush this step!

• Prep Time: 2 Hours 30 Minutes
• Cook Time: 30 Minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

The post Vegan Carrot Cake Cinnamon Rolls w/ Cream Cheese Frosting appeared first on Sweet Simple Vegan.

These Vegan Lemon Ricotta Pancakes are everything a perfect pancake should be: light, fluffy, and bursting with bright flavor. The secret? Homemade vegan lemon ricotta made from blended tofu that creates pockets of creamy goodness throughout each pancake.

Why You’ll Love This Recipe

• Fluffy and tender. The vegan ricotta creates the most incredible texture—light, airy, and so tender they practically melt in your mouth.
• Bright lemon flavor. Fresh lemon zest and lemon juice in both the ricotta and the batter give these pancakes a wonderful brightness that’s refreshing without being overwhelming.
• Homemade vegan ricotta. You’ll make your own lemon ricotta from scratch using tofu. It takes just 5 minutes and tastes infinitely better than store-bought.
• Restaurant-quality at home. These pancakes look and taste as if they came from a fancy brunch spot, but they’re totally achievable in your own kitchen.
• Ready in 30 minutes. From start to finish, you’ll have a gorgeous stack of pancakes on the table in half an hour. Perfect for lazy weekend mornings.
• Crowd-pleaser. Even non-vegans will be impressed by how delicious these are. The lemon ricotta secret will be your new breakfast party trick.
• Customizable toppings. Dress them up with fresh berries, powdered sugar, extra lemon zest, or keep it simple with just vegan butter and maple syrup.

Ingredients You’ll Need

For the Vegan Lemon Ricotta:

• Firm tofu – Avoid extra-firm or silken. Don’t press it; you want the moisture for a creamy ricotta texture. Break it into chunks before processing for easier blending.
• Lemon zest – Fresh lemon zest is essential for bright, aromatic lemon flavor. Use a microplane for the finest zest.
• Lemon juice – Fresh-squeezed lemon juice adds tanginess and helps brighten all the flavors.
• Olive oil –  Adds richness and helps create a smooth, creamy texture. Use a mild-flavored olive oil.
• Nutritional yeast – adds a subtle, cheesy, savory depth that balances the lemon.
• White miso paste – adds umami and a slight tanginess, making the ricotta taste more complex and authentic. Don’t skip this!
• Salt – Enhances all the flavors.

For the Pancakes:

• Non-dairy milk – Any unsweetened variety works. We like soy milk or almond milk for pancakes.
• Fresh lemon juice – Combined with the non-dairy milk, this creates a vegan “buttermilk” that makes the pancakes extra fluffy.
• Lemon zest – More lemon zest in the batter reinforces that bright citrus flavor throughout.
• Melted vegan butter or neutral oil – Adds richness and helps keep the pancakes tender. Vegan butter gives the best flavor.
• Vanilla extract – Enhances the overall flavor and adds warmth.
• All-purpose flour – The base of the pancake batter. Measure carefully for best results.
• Granulated sugar – Just a touch of sweetness to balance the lemon.
• Baking powder and baking soda – These leaveners work together to make the pancakes rise and become fluffy. The baking soda reacts with the lemon juice’s acidity for extra lift.
• Salt – Balances the sweetness and enhances flavor.
• Vegan lemon ricotta – The star ingredient! Creates pockets of creamy, tangy goodness throughout the pancakes.

For Serving:

• Fresh berries – Strawberries, blueberries, and raspberries all pair beautifully with lemon.
• Maple syrup – Pure maple syrup is best for drizzling.
• Powdered sugar –  For a pretty dusting on top.
• Extra lemon zest – A little extra zest on top adds visual appeal and aroma.
• Vegan butter – A pat of butter melting on top of hot pancakes is a classic for a reason.

Equipment Needed

• Food processor (for making the ricotta)
• Large mixing bowl
• Medium bowl or large measuring cup
• Whisk
• Microplane or fine grater (for lemon zest)
• ⅓ cup measuring cup (for portioning pancakes)
• Large non-stick skillet or griddle
• Spatula

Serving Suggestions

These lemon ricotta pancakes are incredibly versatile! Here are some of our favorite ways to serve them:

• Classic style: Stack them high, top with a pat of vegan butter, drizzle with warm maple syrup, and dust with powdered sugar.
• Berry explosion: Top with a mix of fresh strawberries, blueberries, and raspberries. The berries complement the lemon perfectly.
• Lemon curd: Dollop with homemade or store-bought lemon curd for maximum lemon flavor.
• Whipped cream: Add a generous dollop for an extra-indulgent brunch.
• Compote: Top with warm berry compote or stone fruit compote for a sophisticated touch.
• Savory twist: Skip the powdered sugar and serve with extra lemon ricotta, fresh herbs, and sautéed vegetables for a savory brunch option.
• Brunch board: Serve alongside fresh fruit, vegan sausage, hash browns, and mimosas for a full brunch spread.

Storage Instructions

• Refrigerator: Store leftover pancakes in an airtight container for up to 3 days. You can stack them with parchment paper between each pancake to prevent sticking.
• Freezer: Freeze pancakes for up to 2 months. Layer them with parchment paper, then place in a freezer-safe bag or container. They’ll stay separated and be easy to grab individually.
• Reheating: Reheat refrigerated or frozen pancakes in a toaster, toaster oven, or oven at 350°F for 5-10 minutes until warmed through. You can also microwave them for 30-60 seconds, though they won’t be quite as crisp on the outside.
• Leftover ricotta: Store the extra lemon ricotta in an airtight container in the refrigerator for up to 3 days.

Recipe FAQs

More Breakfast Recipes You May Enjoy:

Breakfast

The Fluffiest Vegan Buttermilk Pancakes

Breakfast

The Easiest Basic Tofu Scramble (6-ingredients)

Breakfast

Vegan Eggs Benedict with Homemade Hollandaise

Breakfast

Vegan Huevos Rancheros with Tofu Scramble

If you make these Vegan Lemon Ricotta Pancakes, let us know what you think in the comments below. If you post photos on Instagram, tag us @sweetsimplevegan and @consciouschris so we don’t miss them. We love seeing your photos.

Vegan Lemon Ricotta Pancakes

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 10–12 Pancakes 1x
• Diet: Vegan

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Description

These fluffy vegan lemon ricotta pancakes are bright, tangy, and incredibly tender. Made with homemade tofu-based lemon ricotta, they’re the perfect weekend breakfast in just 30 minutes!

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Ingredients

For the Vegan Lemon Ricotta:

• 14 oz firm tofu, drained and unpressed
• Zest of 1 lemon
• Juice of ½ lemon
• 2 tablespoons olive oil
• 2 tablespoons nutritional yeast
• ½ tablespoon white miso paste
• ½ teaspoon salt

For the Pancakes:

• 1 cup non-dairy milk
• 2 tablespoons fresh lemon juice (from about ½ lemon)
• Zest of 1 lemon
• 2 tablespoons melted vegan butter or neutral oil, plus more for cooking
• 1 teaspoon vanilla extract
• 1½ cups (204g) all-purpose flour
• 2 tablespoons granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup vegan lemon ricotta (from recipe above)

For Serving:

• Fresh berries (strawberries, blueberries, raspberries)
• Maple syrup
• Powdered sugar
• Extra lemon zest
• Vegan butter

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Instructions

Make the Lemon Ricotta:

1. Blend the ricotta. Break the tofu into small pieces with your hands, then add it to a food processor. Add the lemon zest, lemon juice, olive oil, nutritional yeast, miso paste, and salt.
2. Process until smooth. Process until smooth and creamy, scraping down the sides as needed. The texture should resemble traditional ricotta—creamy but with a slight graininess. Taste and adjust seasoning if needed. Set aside ¾ cup for the pancakes (reserve any extra for another use—it’s great on toast or in pasta!).

Make the Pancake Batter:

1. Make vegan buttermilk. In a medium bowl or large measuring cup, whisk together the non-dairy milk, lemon juice, lemon zest, melted vegan butter, and vanilla extract. Let sit for 1-2 minutes (the mixture will curdle slightly—this is good!).
2. Mix dry ingredients. In a separate large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. Combine wet and dry. Add the wet ingredients to the dry ingredients, stirring gently until just combined. Don’t overmix—a few lumps are fine.
4. Fold in ricotta. Gently fold in the ¾ cup of vegan lemon ricotta. The batter should be thick but pourable. If it’s too thick, add 1-2 tablespoons more non-dairy milk.

Cook the Pancakes:

1. Heat the pan. Heat a large non-stick skillet or griddle over medium heat. Lightly grease with vegan butter or oil.
2. Cook the first side. Once the pan is hot (a drop of water should sizzle), pour about ⅓ cup of batter onto the griddle for each pancake. You should be able to fit 2-3 pancakes at a time, depending on the size of your pan. Cook for 2-3 minutes, until bubbles form on the surface and the edges look set.
3. Flip and finish. Flip carefully and cook for another 2-3 minutes on the second side, until golden brown. These pancakes are thicker than regular pancakes, so they need a bit more time to cook through. Re-grease the pan between batches as needed. 
4. Keep warm. If you would like, you can transfer the cooked pancakes to a plate or pan and place them in a 200°F oven while you finish cooking the rest of the batch. 

Serve:

1. Top and enjoy! Stack the pancakes on plates and top with fresh berries, a pat of vegan butter, a drizzle of maple syrup, a dusting of powdered sugar, and extra lemon zest if desired. Serve immediately while warm and fluffy!

Notes

• Don’t overmix: Overmixing develops gluten and makes pancakes tough. Stir just until the ingredients are combined—lumps are okay!
• Consistent size: Using a ⅓-cup measuring cup ensures evenly sized pancakes that cook at the same rate.
• Temperature matters: Medium heat is key. Too hot and they’ll burn on the outside while staying raw inside; too low and they’ll be pale and dense.
• Make-ahead ricotta: The lemon ricotta can be made up to 3 days in advance and stored in an airtight container in the refrigerator.
• Leftover pancakes: Store in the refrigerator for up to 3 days or freeze for up to 2 months. Layer them with parchment paper, then place them in a bag or container. They’ll stay separated and be easy to grab individually. Reheat in a toaster or oven at 350°F until warmed through.
• Extra lemony: For maximum lemon flavor, add an extra ½ teaspoon of lemon zest to the batter.

• Prep Time: 15 Minutes
• Cook Time: 15 Minutes
• Category: Breakfast
• Method: Stove Top
• Cuisine: American

The post Vegan Lemon Ricotta Pancakes appeared first on Sweet Simple Vegan.