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Prep Time: 600 Minutes Cook Time: 5 Minutes |
Ready In: 605 Minutes Servings: 4 |
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I got this recipe from the internet and the original came from the Ultimate Un-cheese Cookbook by Joanne Stephaniak. I have seen ricotta substitutes before, but this one can be also used for sweet dishes. Just leave out the herbs. Ingredients:
1 lb firm regular tofu (drained-16 oz package) |
3 tablespoons fresh lemon juice |
2 teaspoons sweet syrup (mild and your choice) |
1 teaspoon dried basil (optional) |
1/4 teaspoon garlic powder (optional) |
1/2 teaspoon salt |
Directions:
1. Break the tofu into large chunks. Place in a sauce pan and cover with water. Bring to a boil, reduce heat, simmer for 5 minutes. Drain well.
2. Chill covered in the fridge until cool enough to handle.
3. Crumble and place in a bowl with remaining ingredients. Remember leave out the herbs if you want this to be sweet. Mash and blend until mixture has a fine grainy texture, similar to ricotta or cottage cheese. Chill several more hours or over night before serving.
4. This will store for 5 days in the fridge.
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