• Prep the tofu. Drain the tofu and gently squeeze out any excess liquid using a clean tea towel or paper towels. You don’t need to press it fully, just get rid of the excess moisture to help the ricotta stay nice and thick.
• Blend the base. Break the tofu into chunks and add it to a high-speed blender along with olive oil, lemon juice, a pinch of salt, and 3 tablespoons of water.

Choose your flavour

• Savoury: Add white miso and lemon zest. Blend until thick and silky-smooth, adding more water if needed. Taste and adjust seasoning. Finish with a drizzle of olive oil, extra lemon zest, and black pepper.

  Sweet: Add maple syrup, cinnamon, lemon or orange zest, and cardamom (optional). Blend until smooth and lightly sweet. Taste and tweak sweetness or spice to your liking.
• Blend until smooth. Blitz everything together until the mixture is thick and silky. If it’s too stiff, add more water a little at a time until you reach your ideal whipped consistency.
• Taste and adjust. Give it a taste and tweak the seasoning—add more salt, lemon juice.
• Finish and serve. Spoon the whipped ricotta into a serving bowl. Drizzle with a little olive oil, sprinkle over the remaining lemon zest, and crack some black pepper on top(If doing savoury)
• Store any leftovers. Keep in an airtight container in the fridge for up to 3 days. Give it a stir before using again.