I wondered what it would be like if you simply curdled soy milk! Well, it results in this, a curdled cheese similar to ricotta, but creamier. Kind of halfway to mascarpone actually! You can use it in all recipes with ricotta, cottage cheese or fresh cheese: ricotta cannelloni, cheesecake, quiche, tortellinis, lasagnas, any kind of sauces... But also like yogurt or sweet cream: tzatziki, herb cream... It's super versatile, and cheaper than the alternatives available in stores!