Prep
5m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add all ingredients to a blender and blend until smooth and creamy.
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For
7
M
I
300
g
Firm tofu, drained
25
g
Nutritional yeast
100
ml
Unsweetened soy milk
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Per Serving
Calories
466kcal
Fat
28g
Carbs
14g
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🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
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Gabi S
a month ago
I absolutely love this recipe! One of my favourite ways to serve it is on toast with mushrooms, parsley, and chilli oil 🌶️
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Janine
2 months ago
I made the ricotta today, Ive never made anything like this before so that was fun. I love that I could adjust the recipe for how much tofu I had. So I had ricotta on sour dough with homemade chilli jam, spinach, sliced tomato and a balsamic glaze....delicious
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Gigi
2 months ago
I’m so happy you liked it, Janine !! Love the combo 😊
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Gabi S
3 months ago
Lovely as a spread and in sandwiches!
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Gigi
3 months ago
Exactly! Super versatile! Glad you liked it ❤️❤️
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Prep
5m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Add all ingredients to a blender and blend until smooth and creamy.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
7
M
I
300
g
Firm tofu, drained
25
g
Nutritional yeast
100
ml
Unsweetened soy milk
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
466kcal
Fat
28g
Carbs
14g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
🫙 Store in the fridge for up to 4 days. ❄️ Freeze for up to 3 months.
Only visible to you
Made it?
Cancel
Gabi S
a month ago
I absolutely love this recipe! One of my favourite ways to serve it is on toast with mushrooms, parsley, and chilli oil 🌶️
Like
Reply
Cancel
Janine
2 months ago
I made the ricotta today, Ive never made anything like this before so that was fun. I love that I could adjust the recipe for how much tofu I had. So I had ricotta on sour dough with homemade chilli jam, spinach, sliced tomato and a balsamic glaze....delicious
Like
Reply
Cancel
Gigi
2 months ago
I’m so happy you liked it, Janine !! Love the combo 😊
Like
Reply
Cancel
Gabi S
3 months ago
Lovely as a spread and in sandwiches!
Like
Reply
Cancel
Gigi
3 months ago
Exactly! Super versatile! Glad you liked it ❤️❤️
Like
Reply
Cancel
