I just found vegan cream cheese out where I live. I want to use it to make ricotta for spinach and mushroom lasagna. But I used up all my tofu making a scramble yesterday, and the only directions I've seen are from this earlier thread where someone suggested mashing tofu with vegan cream cheese to make the ricotta.
I don't have the car today, so... should I wait until I can get to the store, or has anyone used cream cheese as ricotta without the tofu? Any tips?