Recipe by Nadia Fragnito

You won’t need that dairy version anymore – a block of tofu, a few flavourful additions and you can create your very own creamy dreamy alternative.

Ingredients

• 250g firm tofu
• 1/4 cup full-fat soy milk
• 1/2 teaspoon salt
• 2 teaspoons of vinegar or lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• extra generous glug of olive oil

to serve: cracked black pepper and drizzle of extra virgin olive oil

Method

​Add all ingredients to a food processor. Process until it reaches a ricotta consistency, smooth but with a touch of graininess. While the blender is running, add a dash more soy milk for extra creaminess.

For an authentic looking ricotta, press into a ricotta cheese mould, wrap and leave in the fridge for 3 hours to overnight. When ready to serve unmould onto a plate, drizzle with olive oil and sprinkle with black pepper.

Nutritional Guide

Amount per serving:

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Serves: 10
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes (2 hours including chilling)

Ingredients

• 2 sheets of vegan friendly puff pastry
• 1 cup caster sugar
• 1/2 cup vegan friendly custard powder  

• ¾ cup corn flour
• 4 cups of your favourite plant-based milk
• 2 tsp vanilla extract
• 60 grams of Nuttelex or vegan butter substitute/margarine

Icing Ingredients

• 2 cups of icing sugar (sifted)
• 1 teaspoon Nuttelex
• Passion fruit pulp (about 1 passion fruit) – we keep a tin in the pantry for impromptu vanilla slice *alternatively if you don’t have passion fruit use 1 teaspoon of vanilla extract.
• 1 – 2 teaspoons of water

Method

1. Preheat oven to 200 C. Place the puff pastry sheets on lined oven trays. Prick with a fork and bake for 10-15 minutes at 200C or until lightly browning on top. When you remove them from the oven flatten them if they are too “puffy” with a clean tea towel as you want them flat for the slice.
2. Mix the caster sugar, cornflour and custard powder in a saucepan. Gradually add milk, whisking continually to ensure no lumps form.
3. Add the Nuttelex/ vegan butter mixing continuously until the custard is thick over medium / high heat.
4. Remove from stove top and add the vanilla.
5. Let everything cool slightly. Place in a 22 cm square tin, first the pastry, then spread the custard evenly over the first sheet of pastry then place the second sheet of pastry on top. Place in the refrigerator.
6. Once completely cool, make the icing and ice the slice

Icing

Place icing sugar, Nuttelex (vegan butter) and passion fruit pulp in a bowl and mix. Add small amounts of water at a time until you have a medium textured spreadable icing. Spread evenly over the top of the cool slice. Only cut the slice when completely cool.

Nutritional Guide

Amount per serving:

This recipe is adapted from: https://www.bestrecipes.com.au/recipe/vanilla-slice-l1483.html