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Remove tofu from the package and drain the water. Pat the block of tofu with paper towels or a clean tea towel to remove excess water. There is no need to press the tofu.
Rip the tofu into large chunks and place in a food processor. Add all other ingredients and blend until smooth and creamy, about 3 minutes, scraping the sides and bottom if needed.
Taste and add any additional nutritional yeast, salt or miso if desired.
Serve anywhere you like, such as lasagna, dollops on pizza, with crackers or in stuffed shells.
The ricotta will keep in a covered container in the refrigerator for about 5 days. It can also be frozen for up to 3 months.