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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.”
READY IN:
10hrs 5mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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