Sweet "Ricotta"

Sometimes you just want something easy to spread on your toast and top it with jelly in the morning. This is just perfect! You can also use it to top fruit salads.

1 block tofu, drained and mashed with a fork
3/4 cup almonds
6 to 8 pitted dates
1/2 cup water or less
Pinch salt

Put all the ingredients in a blender, except tofu, adding water conservatively, only to insure the movement of the blender blades, and process till smooth. Scrape into bowl and mix the tofu in. Use as is.
If you would like your ricotta to be less sweet, add salt to taste and reduce the number of dates to just two.

Sweet Ricotta 2 (cooked)
1 block tofu, drained and mashed with a fork
3/4 cup almonds
6 to 8 pitted dates
1/2 cup water or less
Pinch salt
1/2 cup soy milk
1 1/2 Tbsp. cornstarch

Put all the ingredients in a blender, except tofu, adding water conservatively, only to insure the movement of the blender blades, and process till smooth. Scrape into bowl and mix the tofu in. Cook over medium heat for approximately 10 minutes. Let cool. Ready to use!


Ricotta

1 block tofu, drained and mashed with a fork
3/4 cup almonds
Salt to taste
1/2 cup soy milk
1 1/2 Tbsp. cornstarch
1 tsp. lemon juice (optional)

Mash tofu with a fork, mix in the rest of the ingredients. Cook over medium heat for about 10 minutes.

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