Step 1

To make tofu ricotta, add crumbled tofu, miso, nutritional yeast, garlic powder, onion powder, salt, pepper and lemon to the bowl of food processor or blender and blend until creamy, stopping to scrape down the sides as needed. Taste for spices adding anything you may like.

Step 2

Makes about 2 cups.

Step 3

Leftovers can be kept in the refrigerator, in a covered container, for up to 5 days.