Tofu Ricotta

Recipe by Nadia Fragnito

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
  • 1/4 cup full-fat soy milk
  • 1/2 teaspoon salt
  • 2 teaspoons of vinegar or lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • extra generous glug of olive oil

to serve: cracked black pepper and drizzle of extra virgin olive oil


​Add all ingredients to 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.

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.

This ricotta is wonderful for a ravioli or cannelloni filling or to dollop on top of stews and salads. Picture supplied by Nadia Fragnito.

Nutritional Guide

Amount per serving:

Calories / Kilojoules132 / 552
Total Fat8 g
Cholesterol0 mg
Sodium10 mg
Total Carbohydrate3 g
     Dietary Fibre1 g
     Sugars1 g
Protein12 g
* The nutritional information provided above is to be used as a guide only and your meal may differ
Author Bio
Nadia shares her passion for vegan Italian food and travel through The Vegan Italian Kitchen and her cookbook Discovering Vegan Italian. Nadia is a food writer and also runs cooking classes and retreats. 
Follow The Vegan Italian Kitchen on Facebook and Instagram

If you would like to become a Happy Vegan Living recipe contributor – contact us via our social pages or on our Contact Us page.

Leave a Reply

Your email address will not be published. Required fields are marked *