Creamy Vegan Ricotta Scramble

A good breakfast doesn’t need to be complicated. This creamy vegan scramble comes together with our ricotta, a few pantry staples, and plenty of flavour. Soft, savoury, and satisfying, it’s perfect on toast, in wraps, or enjoyed just as it is.

Why You’ll Love This Recipe
Unlike many vegan scrambles that rely solely on tofu, ricotta creates a softer, creamier texture that feels indulgent while remaining completely plant-based. A touch of black salt lends the familiar savoury notes associated with eggs, while nutritional yeast adds depth and richness.
The result is a deliciously satisfying scramble that’s simple to prepare and endlessly versatile.

Creamy Vegan Ricotta Scramble

Serves 2

Ingredients

* 150g vegan ricotta
* 1 tbsp olive oil
* 2 tbsp finely diced onion
* 2 tbsp diced bell pepper
* 1 tbsp nutritional yeast
* ¼ tsp black salt
* ⅛ tsp turmeric
* ¼ tsp garlic powder
* Freshly cracked black pepper, to taste
* Chives or spring onions, for garnish

Method

1. Heat the olive oil in a pan over medium heat.
2. Sauté the onion and bell pepper for 2–3 minutes until softened.
3. Add the nutritional yeast, turmeric, garlic powder, and black salt.
4. Gently fold in the vegan ricotta and cook on low heat for 2–3 minutes, stirring occasionally.
5. Season with black pepper and adjust salt to taste.
6. Finish with fresh chives or spring onions.

Serve With

Toast, sourdough, roasted tomatoes, avocado, sautéed mushrooms, or a simple green salad.