Recipe: Tofu Ricotta (ricotta cheese substitute using tofu)

Tofu Ricotta
Source: The Ultimate Uncheese Cookbook: Delicious Dairy-Free Cheeses and Classic "Uncheese" Dishes by Joanne Stepaniak

Use this versatile nondairy mixture in any traditional recipe that calls for creamy ricotta cheese, Omit the optional seasonings for use in sweeter fare and dessert recipes.

1 pound (16 ounces) firm regular tofu, drained
3 tablespoons fresh lemon juice
2 teaspoons mild sweet syrup (your choice)
1 teaspoon dried basil (optional)
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)

Break tofu into large chunks. Place in a saucepan and over with water, Bring to a boil, reduce heat, and simmer for 5 minutes. Drain well. Chill covered in the refrigerator until cool enough to handle.

Crumble and place in a bowl with remaining ingredients. Mash and blend until mixture has a fine, grainy texture similar to ricotta or cottage cheese. Chill several hours or overnight before serving to allow flavors to blend. Will keep in refrigerator for about 5 days.

Per 1/4 cup:
Calories 78, protein 8 g, fat 4 g, carbohydrate 4g, calcium 105 mg, sodium 126 mg

FREE OF: Gluten, Nuts, Yeast, Corn