Recipe for dairy-free ricotta

Source: http://dairyfreecooking.about.com/od/basiccheeserecipes/r/Ricotta.htm
This ricotta cheese substitution can be used for pasta dishes like lasagna, manicotti and ravioli, and it also works well in vegetable bakes and casseroles. While most recipes with tofu call for you to drain it, you do not need to do so for this recipe; just open the box

Makes 2 cups

Prep Time: 5 minutes

Total Time: 5 minutes

Ingredients:

• 2 12-oz. blocks Extra Firm Silken Tofu,
• 1 t. honey or agave nectar
• 2 t. apple cider vinegar
• 2 t. salt, plus more to taste

Preparation:

1. In a small bowl, mash the tofu with a fork or crumble with your hands. Mix in the remaining ingredients until well combined. Ricotta will keep for 3 days in an air-tight container in the refrigerator.