1 package extra-firm tofu
1/4 cup lemon juice
1 tablespoon vegetable oil
2 tablespoons nutritional yeast
Salt (and pepper)
1 teaspoon white miso paste
Water, as needed
- Place all the ingredients in a food processor and blend until smooth
- Add a little water, if necessary, if the ricotta is too dry
- I don’t like pepper, but feel free to use it if you do.
- You could add some garlic to the ricotta; I prefer not to, I like the more delicate flavour without it, which is closer to the taste of original ricotta.