Updated: Dec 16, 2019
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 firm tofu
¼ cup full fat soy milk
½ teaspoon salt
2 teaspoons vinegar or lemon juice
½ tsp garlic powder
½ tsp onion powder
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.