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.
Amount per serving:
|Calories / Kilojoules||132 / 552|
|Total Fat||8 g|
|Total Carbohydrate||3 g|
|Dietary Fibre||1 g|
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.
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