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PdfYield:2 to 2 ½ cups (450 to 550 grams)
Step 1
Drain the tofu and dab away the excess water with a clean dish towel.
Step 2
Crumble the tofu into a food processor. Add 4 tablespoons of the nutritional yeast, the garlic, miso, onion powder, 1 teaspoon of the salt, a generous amount of pepper, the olive oil, lemon zest and 2 tablespoons lemon juice. Blend until creamy and smooth.
Step 3
Taste for salt, acidity and cheesiness. As needed, add the remaining ½ teaspoon salt, 1 tablespoon lemon juice and 1 to 2 tablespoons nutritional yeast. The ricotta will stay good in the fridge for up to 1 week. (It can also be frozen for up to 2 months; defrost in the fridge before using.)