Ricotta, Whipped, Sour, & Cream Cheese Recipes

[Guest guest]

and anyone who wants tofu recipes for substitutes. We use the

whipped cream often!

Sharon in Virginia

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*Ricotta Cheese Substitute From The New American Vegetarian Cookbook by

Marilyn Diamond.

1 pound firm tofu

1/3 cup olive oil

1/2 tsp ground nutmeg

1/2 tsp seasoned salt or rock salt

Combine 3/4 of the tofu with everything else and mash smooth, or use a

food processor. Mash in remaining tofu with a spoon to give the right

texture.

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*Tofu Sour Cream From The Book of Tofu.

12 ozs tofu, squeezed

2 tablespoons lemon juice

¼ teaspoon salt

Combine all in blender or food processor. Puree until smooth.

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*GFCF Sour cream

1 quart water

16 scoops of Plain Better Than Milk powder

1 pkg Knox or plain gelatin

2 T cider vinegar

Boil water, add gelatin, mix and lower heat. Whisk in milk powder, as it

thickens add vinegar. Whisk. Use in recipes but sweeter than real sour

cream, add more gelatin for dip mixes, etc.

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*Tofu Cream Cheese From The Book of Tofu.

12 ozs tofu, squeezed

2 tablespooons oil

3/8 teaspoon salt

dash of white pepper

1 teaspoon lemon juice (optional)

Combine all in blender or food processor. Puree until smooth.

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Tofu Whipped Cream From The Book of Tofu.

12 ozs tofu

2 tablespoons honey or sugar

dash of salt

½ teaspoon vanilla

Combine all in a blender. Puree until smooth. Can be whipped like cream

and used for desserts.

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On Thu, 6 Sep 2001 10:37:33 EDT rmcv123@... writes:

> My picky son, bless him, has asked me to make him lasagna. I've got

> the

> pasta, sauce, and mozzerella cheese figured out, but does any one

> have a

> suggestion for a ricotta substitute? Maybe something can be made

> from tofu?

> Any recipes would be much appreciated.

>

>

>