Updated: Jun 19, 2022
You won't need that dairy version anymore - a block of tofu, a few flavourful additions and you can create your very own creamy dreamy alternative.
250g extra firm tofu
¼ cup full fat soy milk
3 tablespoons sunflower oil (or any neutral flavoured vegetable oil)
2 teaspoons vinegar
½ teaspoon salt
¼ tsp garlic powder (optional)
½ tsp onion powder (optional)
extra generous glug of olive oil
to serve: cracked black pepper and drizzle of extra virgin olive oil
Add all ingredients into a food processor. Process until it reaches a ricotta consistency, smooth but with a touch of graininess. While the blender is running, add a dash more soy milk for extra creaminess.
Use for a ravioli or cannelloni filling or dollop onto stews and salads.
For an authentic looking ricotta, press into a ricotta cheese mould, wrap and leave in the fridge for 3 hours to overnight.
When ready to serve unmould onto a plate, drizzle with olive oil and sprinkle with black pepper.