Whipped ‘Ricotta’ On Toast

This delicious vegan ricotta is made using tofu and it has a sweet cheesecake-like flavour. If you love your brunch on the sweet side, then this is definitely for you – and it’s also a great after-dinner treat. It’s packed with 19g of protein per serving and comes together in 10 minutes!

Ingredients

-1 people+

Metric

Method

1. 1

   Add the tofu, maple syrup, olive oil, vanilla extract, a small pinch of salt and 3 tbsp of water to a high-speed blender. Next add the juice and zest from half of the lemon (save the remaining lemon half for later), then blend until smooth.

   
2. 2

   Add more water and keep blending until the mixture resembles a thick and silky-smooth consistency. Then give it a taste and adjust the flavour to your liking i.e. add more maple syrup if you like it extra sweet or more lemon zest if you like it more zesty.

   
3. 3

   Spoon the tofu ricotta on top of the toast or – if you want something a bit more fancy – add the tofu ricotta to a piping bag and pipe it over the toast. We love to top with a small drizzle of maple syrup, extra lemon zest from the remaining lemon half and a small pinch of pepper. Store leftovers in an airt-tight container in the fridge for up to 3 days. Enjoy!