Recipe
Fresh ricotta has been a cornerstone of Italian cooking for centuries — and this plant-based version swaps dairy for tofu without missing a beat! It’s rich, creamy, and just as comfortable on a cheeseboard as it is tucked into a lasagne. Best of all, it comes together in just a few easy steps.
You will need
Makes 1 1/2 cups
- 250g extra firm tofu
- 1/4 cup soy milk (full fat variety)
- 3 tablespoons neutral flavoured oil, like sunflower
- 2 teaspoons white or apple cider vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder (optional)
- 1/2 teaspoon onion powder (optional)
To serve:
- Cracked black pepper
- Olive oil
Recipe: Nadia Fragnito
Directions
10 mins to prep
24 hours to chill
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Step 1
Add all ricotta ingredients to a food processor and combine until smooth and creamy.
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Step 2
Transfer tofu mixture into a container or cheese mould that is double lined with cheesecloth or a thick serviette. Press down firmly, cover and refrigerate overnight. You may wish to place a heavy object on top to weigh the cheese down further, to help remove any moisture and hold its shape.
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Step 3
When ready to serve, remove from the container/mould onto a plate, drizzle with olive oil and sprinkle with black pepper for an authentic-looking ricotta.
Hot tip!
Serve on crusty bread, use as a pasta filling or dollop onto dishes like minestrone, polenta and pizza.
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Recipe: Nadia Fragnito
