RECIPE: Tofu Ricotta

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.

INGREDIENTS

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

METHOD

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.