source: https://cooking.nytimes.com/recipes/1027084-whipped-tofu-ricotta?unlocked_article_code=1.YE8.oITT.f2oBnq6rvAaj&smid=share-url

Ingredients

Yield:2 to 2 ½ cups (450 to 550 grams)

• 1(14-ounce/400-gram) block extra-firm tofu
• 4 to 6 tablespoons/20 to 30 grams nutritional yeast
• 2 garlic cloves, roughly chopped
• 2 tablespoons white miso paste
• ¾ teaspoon onion powder
• 1 to 1½ teaspoons kosher salt (such as Diamond Crystal) OR MORE MISO PASTE
• Freshly ground black pepper
• 1½ tablespoons extra-virgin olive oil OR AQUAFABA
• 1 medium lemon, zested
• 2 to 3 tablespoons freshly squeezed lemon juice

Instructions

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.)