Recreate all those recipes that call for dairy Ricotta with this dairy-free alternative. Better than Ricotta will work well in your favourite savoury or sweet dishes. See below for a pasta recipe idea.
454g. Ingredients: Water, expeller blend of natural oils (palm fruit, soybean and olive), tofu, soy protein, maltodextrin, veg lactic acid, natural blend of gums (locust bean, guar, cellulose, xanthan, and carrageenan), brown rice, agar agar, vinegar, organic sugar, vegetable mono and diglycerides, sea salt.
Vegan. Dairy-free, cholesterol-free.
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Spinach and Ricotta Cannelloni
• 1 cup (250ml) tomato passatta
• 1 tub of Tofutti ricotta
• 250g frozen chopped spinach, thawed
• 2 tablespoons chopped flat-leaf parsley
• 2 tablespoons chopped basil
• 1/4 cup (20g) parmazano
• salt and cracked black pepper
• 6 egg free cannelloni shells
• 3/4 cup tomato passatta, extra
• 1 cup grated notzarella
• green salad, to serve
1. Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm ovenproof dish. Pour in tomato passatta, spreading evenly over base.
2. Place ricotta, spinach, parsley, basil, parmazano, salt and pepper in a large bowl, and mix to combine.
3. Fill cannelloni tubes with the spinach and ricotta mixture.
4. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with grated Notzarella and bake for 25 minutes or until golden. Serve with salad. (serves 4)