This is a tasty and very easy vegan cheese substitute to make. It is wonderful on toast but you can also use it to substitute ricotta in anything you would use a soft white cheese for! You could say that this our Almond Ricotta.
1/2 block tofu
1/2 cup sliced raw almonds
Salt to taste
3/4 cup soy milk (plain)
1 tsp. olive oil
2 Tbsp. + 1 tsp. cornstarch
1 tsp. onion powder
1/4 tsp. garlic powder
Process in the blender the tofu, the milk, the cornstarch and the almonds till smooth.
Scrap into a small saucepan, add the rest of the ingredients and blend well. Cook, over medium heat. After it begins to boil, count 20 minutes and stir the mixture, moving constantly so that it won't stick.
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