To make spread, combine, 1.5 cups of grated ginger cookies, 70 g or 2.5 oz. sugar, 60 g or 2 oz. of liquid margarine, 2 tbsp. of agave syrup and 2 tbsp. of soy bean curd or soy yoghurt. If needed blend the mixture. Pour in glasses and store in the fridge for 2 hours, or better overnight.
Chef's Handyman tip: The spread is perfect for the ginger sandwich cookies or just as spread for breads.