There is a recipe for tofu ricotta in Artisan Vegan Cheese. It has non-dairy yogurt added for creaminess. There is also an almond ricotta recipe, but I didn't have enough almonds for that recipe. I sauteed some onion, garlic, kale, and portabella mushrooms to mix with the tofu ricotta. I used the Italian veggie marinara from Victoria Vegan Sauces. It was still marked down a little at Fiesta. I could see chunks of artichokes through the glass, so I blended it to make it smooth. I even bought some Daiya mozzarella to sprinkle on top! Yum!