This is one of my very favorite ricotta recipe. I have another recipe that I really like that is cashew based. I like this one because it is creamier and is delicious in lasagna.
1 (16 ounce) tub firm tofu
2 tablespoons olive oil
1 1/2 tablespoons lime juice
1 teaspoon garlic powder
3 tablespoons nutritional yeast
1/2 teaspoon oregano
1/2 teaspoon basil
1/2-1 teaspoon salt, to taste
8 ounces vegan cream cheese, I used tofutti
Drain and press tofu. Then add all ingredients, except cream cheese into a blender. Blend until combined and smooth. If you want your ricotta more crumbly use only 1 tablespoon of olive oil instead of two.
Heat cream cheese in microwave for approximately 30 seconds. Then combine with tofu mixture. Use immediately or refrigerate for up to 48 hours.