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Simply blend everything in a food processor! Taste and adjust for seasoning.
You can totally add 2 - 4 Tbsp of Nutritional Yeast if you like, but I found it to be too overpowering.
You can also add 2 - 4 Tbsp of Olive Oil for flavor, or you can use some melted, refined Coconut Oil.
This will cause the Ricotta to get firmer (and richer) in the fridge after it's been chilled overnight.
Store in an airtight container in the fridge for up to 5 days. Use on Lasagna, or any pasta or just some toast!